Chef De Partie - Steak House

KEY RESPONSIBILITESWorks in compliance with the company operating standards and follows the Public Health and food safety proceduresSupervises the food display, ensures that food is properly stored, sets up the workstations and keeps it clean at all timesResponsible for the stock control and inventory.Coaches, trains, and motivates team members to reach departmental goalsEnsures batch cooking and preparation process practiced eliminating wasteMaintains professional effective work relationship considering and respecting the different cultures, personalities and backgroundOversee the operations in the Steakhouse venue.Organize special events and food promotions in co-ordination with the Speciality Restaurant ChefPlan and cost menus and trials on dishes and products.Oversee inventories of F&B equipmentMaintain Hygienic Standards and Practices of the Kitchen BrigadeMaintain a clean and tight hygienic galley and on all the relative equipmentQUALIFICATIONS Minimum requirements-High school graduate.Preferred Completed Technical education in Hospitality or Culinary SchoolCertified in Food Safety/HACCPDemonstrated understanding and practical knowledge of Food SafetyProven ability to work in a harmonious productive team environment1 Years work experiencePrevious cruise ship experience required