ROLE OVERVIEW Part of our Galley team on our Ocean vessels, the Chef de Partie independently runs a main section in the Galley, with as little supervision as possible. The position is a key role and is fully supported by Middle Management, in all areas. The Chef de Partie reports to Sous Chef, Chef de Cuisine and Executive Chef. YOUR RESPONSIBILITIES Control and maintain a main Galley section and its entire food production; follow set recipes & dish guidelines; assist with cleaning during food preparation periods, if additional cleaning is required. Prepare daily electronic food requisitions by counterchecking merchandise in Galley stores. Undertake recipe reviews on a daily basis and, if additionally requested by the Executive Chef/Outlet Chef, maintain recipe folders (containing all recipes) of the assigned section and ensure that they are kept in an immaculate condition. Prepare food samples whenever the Executive Chef deem necessary (show plates, tastings, recipe trials, etc.); ensure the quality and presentation of food during food preparation and service hours. Maintain and control the entire Service Line at the relevant section during meals hours, ensuring that the food served is in line with Viking STAR Service Standards. Countercheck daily deliveries from the Storeroom to ensure its accuracy and report any discrepancies to an immediate Supervisor. Ensure economical work practices and control food production to minimize and/or avoid wastage. Ensure that food preparations/storage are in line with all Public Health Policies and Company Regulations and enforce & maintain “clean as you go” work habits.