Chef de partie (ravenna)

Position Summary
- Responsible to deliver high quality, efficient, individualized and technically excellent food preparation in accordance with Company Policies and strictly upholding any Public Health standards and towards a goal of achieving total guest satisfaction.

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Reporting Structure
- Reporting to the Executive Chef, Executive Sous Chef and Sous Chef.

Key duties include:
- Preparing and presenting menu items according to standardized recipes, guest preferences, and dietary requirements.
- Managing assigned kitchen stations, ensuring cleanliness, organization, and timely setup for service, buffets, and special events.
- Monitoring food quality, storage, inventory, and requisitions to minimize waste and control costs.
- Supporting menu execution across various outlets (e.g., room service, specialty restaurants, events).
- Training and supervising junior kitchen staff, identifying development needs and ensuring adherence to standards.
- Maintaining strict compliance with public health, safety, and hygiene regulations, including equipment maintenance and inspection readiness.
- Collaborating with culinary leadership and cross-functional teams to ensure seamless operations and exceptional guest satisfaction.
- Adapting to specialized roles (e.g., Poissoner, Entremetier, Gardemanger, Tournant, etc.), taking ownership of specific culinary areas.

Safety Duties:
- Participates in crew and passenger safety drills according to instructions.
- Always complies with the Company’s safety and pollution prevention regulations and operating procedures.
- Participates in all mandatory training.
- Leads by example by taking care of Health and Safety of self and others.
- Ensures that all work equipment, personal protective equipment, chemicals and safety devices are being used correctly.

Education/Experience/Qualifications:
- Valid STCW95 certification.
- Minimum of