Chef de Partie - Pantry

The Chef de Partie - Pantry works closely with the Executive Chef and Executive Sous Chef and is responsible for preparing the daily food preparation forecast and requisitions, ensuring that the cost falls within the ships budget. His/her duties include directing, coaching, supporting, supervising, and evaluating the performance of direct reports; setting up the cold food display in all the buffet stations; ensuring that all pantry shops follow USPH rules and regulations; and making sure that all equipment and machinery in the pantry shops are properly functioning, reporting any issues or problems to the Executive Chef. A high school diploma or basic education equivalency, culinary school degree, and a minimum of five years of experience as a First Pantryman or Pantry Chef in an upscale hotel, cruise ship (shipboard experience is an advantage), or convention banqueting service are required for this position.