Chef De partie-Disney

• Ensure every food item leaving the Galley is of the highest quality in flavor and presentation
• Partner with Junior Sous Chef and CDC; establish food quality standards during storage, production and service
• Hands on responsibility for own assigned section • within the galley

• Guide lead and train direct reports up to Disney Cruise Line Standards
• Execute company recipe guidelines for assigned area of responsibility via recipe booklets, plate presentation and audits
• Organize and deliver new implementations on area of responsibility
• Organize area of responsibility for daily service up to Disney Cruise Line standards
• Meet or exceed Disney Cruise Line and Vessel Sanitation Program(VSP) requirements in area of responsibility
• Understand, monitor and ensure opening and closing procedures for assigned production areas; ensure follow through with Cooks & Stewards
• Monitor handling and maintenance of operating equipment; proactively report maintenance needs to Junior Sous Chef

Required/Desired: Experience,Qualifications, Education, Licenses

• Minimum two years formal culinary training plus 3 years work experience which may consist of an accredited school or recognized apprenticeship OR minimum 6 years work experience with 2 years in a comparable role
• Demonstrated leadership ability
• Ship experience preferred but not required
• Must be proficient in all stations in the kitchen
• Must be proficient in safe food handling, HACCP / USPH
• Able to work under pressure of tight timeframes, deadlines and dollar goals
• Knowledge and proficiency in following and converting recipes
• Demonstrates a commitment to culinary career with a desire to grow within the F&B industry; demonstrates a passion for food
• Must have understanding of food cost and the impact of spoilage
• Must be able to work with a multi-cultural team in a confined environment