Key Responsibilities
- Prepare, cook, and present menu items for your assigned section (e.g., grill, hot kitchen, pastry, garde manger, or sauces).
- Supervise and train Commis Chefs and junior kitchen staff.
- Ensure all food is prepared according to the cruise line's recipes, quality standards, and portion sizes.
- Organize mise en place before each meal service.
- Maintain cleanliness and comply with food safety and sanitation standards (HACCP).
- Monitor stock levels and report shortages to senior chefs.
- Minimize food waste and control costs.
- Assist with inventory, receiving, and proper storage of food supplies.
- Work efficiently during high-volume meal services, often preparing hundreds or thousands of meals daily.
- Follow all company safety procedures and maritime regulations.
- Support other galley sections when required.
Requirements
- 2–5 years of experience as a Chef de Partie or strong experience as a Demi Chef de Partie.
- Experience in hotels, resorts, high-volume restaurants, or catering operations is preferred.
- Culinary qualification or diploma is often advantageous.
- Strong knowledge of international cuisine and food presentation.
- HACCP or food safety certification is desirable.
- Good English communication skills.
- Ability to work long hours (typically 10–12 hours per day) and live onboard for contracts of 6–9 months.
Pay: R20 000,00 - R30 000,00 per month
Work Location: In person
