Chef de Partie is responsible for preparation of meals to the maximum passengers’ satisfaction and a smooth galley operation with adherence to the River Catering Ltd. (RC) standards.
• COOKS BAKERY/PANTRY/PASTRY • UTILITY CLEANER • CHEF DE PARTIE • CHEF DE PARTIE BOULANGER • COMMIS BUTCHER / SUSHI / PASTRY / PANTRY • CHEF TOURNANT • JR SOUS CHEF • EXECUTIVE SOUS CHEF • CULINARY TRAINER.
The Pastry Chef is responsible for the preparation of the various menu items according to the recipes and photos provided by shipboard management, and assisting in the preparation and service of all meals.
• Daily preparation work in the assigned area including filleting fish and preparing sushi to fill the sushi case and Guest orders; maintain proper rotations of products in all chillers to minimize wastage.
• Responsible for the production of assigned section; maintain quality & consistency in taste; make use of daily checklists to monitor production and preparation levels.
