Demi Chef De Partie

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 backgroundQUALIFICATIONS 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 experienceCruise ship experience advantageous