Demi Chef de Partie

JOB PURPOSEExceed guest expectation in first attempt.EXECUTIVE RESPONSIBILITIES & EMPOWERMENTKEY OPERATIONAL RESPONSIBILITIESFinancialOversee the stock take and stock rotation for the assigned section. Monitor the operation to ensure that food wastage is minimised and to maintain cost effectiveness and profitability in all areas.Operational Check all equipment prior to service where applicable.To assist the galley management with the professional development of those team members assigned to that section with daily / weekly trainingTo assist Chef and the galley management with the food loading – Monitoring the quality and specification of food items that are received on board; report all discrepancies to the chef.Comply with correct HAACP plan requirements by ensuring temperature logs are maintained for food items / equipment with assigned section.Business plan /AnalysisTo assist Galley management in directing the activities of the food preparation and meal services aboard the ship, within the assigned area.Team Management To ensure decision making process is transparent and fair.General DutyTo ensure the smooth preparation and service to company standards of all food items within assigned section.Ensuring quality, consistency and maximum food cost efficiency, whilst maintain proper food specifications are followedTo ensure that all team members comply with company specified uniforms, wearing safety equipment if appropriate.During the operation monitor the quality and presentation of all food items,  - Correct where necessary. Notify Chef of any issues regarding presentation of items already served to guest.Ensure that are team members within the section are trained as per proper SMS procedures. – On the job training forms must be filled out by all signing on personnel.Ensure galley equipment and accessories are adequately maintained; submit info ship repairs to Sous chef or Staff chef – Ensure that correct follow up is carried out.Ensure that all daily requisitions from Provision match Crunch Time orders, ensuring proper transportation, rotation and storage practices are complied with – Report all variances to Sous Chef / Store KeeperTake active role in reviewing / understanding the daily Food cost;  Explaining to team members with section that plan of action to correct is required.Ensure that are paperwork related to assigned section is submitted to Chef in a timely, well presented manor.Communicate effectively with store keepers on a daily fashion regarding any potential product shortages – Reporting to Sous Chef / Chef - Suggest any product changes that may have to occur.Ensure that correct medical procedures are been maintained – reporting any sick personal to the Medical Center – notifying Chef of any team member  who has been taken ill, and what section they have been working in.Liaise with KST Operations Mgr – Galley Supervisor regarding the cleaning of the section – Advise of timing most suitable to operationPlan all equipment’s requirements ahead of time – Liaise with Galley supervisor / Sous chef about any special requirements for the operation.Ensure proper collation and storage of all galley equipment and accessories, required for section is carried out ahead of time – Ensure all team members with in section have correct tools required to carry their assigned sections – Notify Sous Chef of any short falls.On regular basis conduct inspection of section – Monitoring all areas including, garbage separation, and correct food handling procedures. Product specifications.Ensure that at all times correct HAACP Standards are been maintained, not only within section but throughout the operation – correct and report all findings to chef or CDP’s assigned to the section in question.Ensure all team members within section attend all on board training sessions – drills. Notifying team members in advance –  whilst arranging coverage of section whilst not effecting guest serviceTo proactively assist galley management in other tasks and projects assigned by management – Actively implementing any changes put forward by Chef