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RESPONSIBILITIES:

• You will complete proper menu preparation for all allergy and special dietary needs; ensure training and preparation follow strict company guidelines.
  
• Exceed Disney Cruise Line and Vessel Sanitation Program (VSP) requirements; prepare and lead the culinary team through multiple internal inspections conducted weekly.
  
• Implement company recipe guidelines through recipe booklets, plate presentation and audits.
  
• Provide feedback on recipe formulation to the Chef de Cuisine and Manager Food Operations.
  
• Guide communication between galley crew, Chef de Cuisine and Manager Food Operations.
  
• Together with the Chef de Cuisine, maintain food quality standards during storage, production and service.
  
• Understand and ensure opening and closing procedures for all assigned kitchens and production areas.
  
• Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system.
  
• Organize daily menu presentations and food tasting.
  
• Provide performance feedback of entire team to the Chef De Cuisine.
  

REQUIREMENTS:

• Three years formal culinary training which may consist of an accredited school or recognized apprenticeship• Minimum three years experience of which at least two years working as Chef de Partie (including apprenticeship) experience in a high volume kitchen environment
• Ship experience REQUIRED
• Ability to lead a culinary team
  
• Demonstrate natural initiative to undertake or continue a task or activity without regular supervision
  
• Shown leadership and ability to handle multi-functional and diverse areas
  
• Able to work with tight timeframes and budget goals
  
• Must be proficient in all stations in the kitchen
  
• Knowledge in safe food handling, HACCP / USPH •Ability to follow standardized recipes and proficient in recipe conversion
  
• Strong written and verbal communication skills
  
• Good time management and organizational skills
  
• Basic computer knowledge