HOTEL OPERATIONS

Chef de Partie - Alternative Restaurant Effective:

FB.08.02.02
Job Description 06/20/2003

Chef de Partie,
POSITION TITLE POSITION GRADE B
Restaurant/Alternative
Executive Chef,
Executive Sous Chef,
MANAGER’S TITLE DEPARTMENT Galley
Senior Sous Chef

BASIC PURPOSE

The CDP Restaurant operates under the Executive Chef and Executive Sous Chef.
He/she directly reports to Senior Sous Chef.
He/she ensures the efficient set up and operation of the restaurant assigned to.
He/she reports directly to the supervisor on duty.
He overseas the complete breakdown and storing of equipment, decoration and food
pertaining to his/her area.
He/she is directly in charge of the Restaurant Cooks and Asst. Cooks.
He/she is responsible in the preparation of all foods as indicated in the menu plan,
recipes and methods for his/her area. He/she is responsible to take care of all orders
from his/her immediate supervisor on duty, pertaining to specific assignments that
may arise without notice, due to special functions, itinerary or other unforeseen
changes.
He/she is responsible to frequently communicate the status of all food production to
his/her supervisor. He/she is responsible to assign and check on work done by the
Restaurant Cooks.
He/she is responsible to inform the Station Head on duty or the Chef’s Personnel
Assistant when routine work, for various reasons, can’t be executed in the given time
frame and await further instruction.
He/she is responsible to inspect all equipment and machinery used in the station of
responsibility and inform the supervisors on duty of any problems or situations. Fully
responsible for the quality and presentation of food leaving your station.
Train Restaurant Cooks and Asst. Cooks in basic and special culinary techniques
whenever time allows it.
Make sure all food is stored and all areas are cleaned to USPH standards. Needs to
have a pleasant demeanor with guests.

POSITION RESPONSIBILITIES

• Ensures that all foods are prepared fresh and is of the highest standard for taste and
food safety.
• Strictly follows all recipes, methods and instructions from his supervisor.
• Assures that all food is ready (by course) and delivered within 15 minutes of
receiving the order.
• Makes sure that he/she and all subordinates work in clean uniforms.
• Helps to enforce the established working schedule for the team, based on 10 hours a
day and 7 days work a week.
• Assure complete managerial coverage for breaks or meetings. Strive for total
coverage!

Printed copies are uncontrolled documents.

It is the responsibility of the user to verify that the issue date on any printed Page 1 of 4 copy matches the issue date of the current
online NCL intranet document.
Page 1 of 4
 HOTEL OPERATIONS

Chef de Partie - Alternative Restaurant Effective:

FB.08.02.02
Job Description 06/20/2003

• Control overtime according to the CBA rules and proper time management
procedures, work within the set budget.
• Work as a team member. Do not make any changes without the knowledge of your
supervisor.
• Strive for excellent tasting food and creative presentation.
• Give suggestions to the Ex. Chef on how to improve your area (in writing).
• Enforce “Clean as you go” work habits.
• Train safe work habits and alert the crew to notify the supervisors on duty of any
dangerous or unsafe places in the work area at once (inform the proper department,
follow up and keep a file).
• Enforce proper uniform procedures according to NCL standards. Always set the
example!
• Be instrumental in organizing an efficient flow of production. Check all daily events,
delegate and follow up.
• Make sure to communicate with superiors, keep them informed at all times.
• Maintain menus and food quality up to NCL standards set by the Corporate Traveling
Chef.
• Constantly thrive to upgrade the food quality and presentation and establish the
necessary controls that would assure a high level of quality and consistency.
• Evaluate your subordinates every 3-month.
• Be responsible to control food and labor cost in your area, conforming to NCL
corporate office guidelines and budget.
• Sign all food requisitions and make the proper adjustments to information given.
• Check food handling and storage procedure wherever food is handled.
• Control food waste and make sure unused food is returned to the storeroom on a
daily basis for credit.
• Adjust mise en place and food requisitions to the daily guest count (reservations).
• Check on all galley equipment in your area that has to be fixed and report to the
Executive Chef on a daily basis (check if the file, kept by the Chef’s Personnel
Assistant, is always up-dated).
• Assure proper cleanliness and sanitation of galley and food storage areas and
equipment in all such areas, according to the standards established by land and sea
authorities. Also work closely together with Sanitation Supervisor to assure 100 point
STD according to USPH regulations.
• Delegate workload to your subordinates in a timely manner.
• Check all food storerooms pertaining to your area daily. Assure that food is well
rotated and first in is first out.
• Check cleanliness and proper storage of food and equipment in all areas of food
production.
• Hold daily, early morning meetings with your subordinates.
• USPH rules have to be fully understood and people have to be trained and checked
on twice a week. Give full cooperation to the Sanitation Supervisor, Kitchen
Stewards, F & B Manager and Staff Captain, be part of every inspection and training
sessions.
• Check all requisitions in your area of responsibility and discuss with your direct
supervisor before obtaining the Ex. Chef signature approval.
• Discuss all provisions-related problems directly with your supervisor.
• Check proper storing of all equipment pertaining to your field of responsibility.

Printed copies are uncontrolled documents.

It is the responsibility of the user to verify that the issue date on any printed Page 2 of 4 copy matches the issue date of the current
online NCL intranet document.
Page 2 of 4
 HOTEL OPERATIONS

Chef de Partie - Alternative Restaurant Effective:

FB.08.02.02
Job Description 06/20/2003

• Train your crew to exercise responsibility and ownership.

• All food has to be tasted on a daily basis pertaining to your field of responsibility.
Mise en place needs to be ready for service 15 minutes before opening time.
• Check if hot food is hot and cold food is cold. Constantly check the back up food
supply and exercise the rule: below 40F. for foods served chilled and above 140F. for
foods served hot.
• Maintain a logbook on a daily basis, also be detailed about the food quality report
and they actual hours worked (by your team), explain reason for OT.
• Make sure to check with the Chef’s Personnel Asst. on the time sheets and discuss
discrepancies immediately.
• Be food cost conscious, check wastage and assure that unused food is return to the
storeroom on a daily basis. Check that the provision master establishes pars for
ordering purposes.
• Make sure unused food is distributed to the buffet outlets or returned to the
storeroom for credit.
• Enforce proper cleaning procedures, set by the Sanitation Supervisor, on a daily
basis according to NCL standards and U.S. Public Health. Make sure to test your
team (orally) in food handling and cleaning procedures.
• Check constantly that all prepared food is handled with plastic gloves only.
• Exercise USPH time management where it applies.
• All scheduled meetings have to be attended on time.
• Always keep your cabin clean. No food items, hotel utensils etc. allowed in cabin.
• Keep your personal appearance in top shape, lead by example.
• Must be familiar with the Safety and Environmental Protection Policy and the SEMS,
and carry out the policies and procedures appropriate for his/her position.

OTHER POSSIBLE RESPONSIBILITIES

• Meet & Greet Guest upon embarkation.

• Escort guest to the stateroom.
• Assist with guest personal belongings or luggage.
• Deliver various amenities to stateroom.
• Assist with private parties and functions.
• Assist with any guest requests within the role of the job and possibility of meeting
the need.
• Swiping guest cards at gangway.
• Unpack boxes/stocking area.
• Other jobs as assigned.

Printed copies are uncontrolled documents.

It is the responsibility of the user to verify that the issue date on any printed Page 3 of 4 copy matches the issue date of the current
online NCL intranet document.
Page 3 of 4
 HOTEL OPERATIONS

Chef de Partie - Alternative Restaurant Effective:

FB.08.02.02
Job Description 06/20/2003

DIMENSIONS

• Able to lift at least 25 lbs.

• Climb on step stool or ladder in order to complete elements of job or facilitate
maintenance issues.
• Bend, lean and stoop without hindrance.
• Fine motor skills.
• Use stairs often.
• Work within different temperature changes—indoors to outdoors.
• Able to pass basic safety course.
• All in here mentioned is a minimal description of duties. Other work requirements
may be necessary and assigned as business or maritime law dictates.

NATURE AND SCOPE

Hands on attitude, leads by example! Always goes the extra mile to ensure passenger
satisfaction.

KNOWLEDGE AND EXPERIENCE

• 2 years CDP tournant in a hotel/restaurant. CDP tournant on a cruise ship.

• Also has worked at least 2 years as a 1st Cook on the hot line.
• 10 years culinary experience.
• Knows how to supervise various sections in the kitchen.
• Excellent cooking skills.
• Excellent oral and written communication.
• Experienced in dealing with situations, works well under pressure.
• Has the ability to taste all foods to assure correct preparation.
• Able to train subordinates in all USPH matters and quality food production in the
restaurant.

Printed copies are uncontrolled documents.

It is the responsibility of the user to verify that the issue date on any printed Page 4 of 4 copy matches the issue date of the current
online NCL intranet document.
Page 4 of 4