HAL - Demi Chef de Partie TAM - PT. Ratu Oceania Raya
Seabourn Cruise Line · Not specified · onsite · Posted 27d ago
Undisclosed3–8 yrsfulltimeSourced from
About a minute. You'll make an account on the way through.
About this role
- Multi-tasking
- Teamplayer
- Able to learn
- Culinarian and manager
- Able to manage high volume and fine dining teams
- Self-proficient to perform any culinary task and to guide and mentor other culinarians.
Desired Skills Experience
- Required: 3+ years experience in a 5 star+ hotel, cruise ship or high-profile restaurant performing the functions of a similar position.
- Required: 1+ year experience in a supervisory position preferably in a multi-nationality setting with a proven ability to provide orientation and training.
- Required: Proven ability to provide culinary supervision, training and delegation of at least 2 culinary subordinates.
- Required: Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred.
- Required: Extensive kitchen machinery and knife safety knowledge.
- Required: Ability to effectively read, write and speak English.
- Preferred: Experience working in all major culinary brigade stations with extensive knowledge in designated station.
- Preferred: Degree from accredited culinary college or university.
- Preferred: Working knowledge of computers and the ability to navigate within a variety of software programs.
Note: Other duties as assigned included and not limited to Health, Environmental, Safety and Security responsibilities.
- Comply with company policy regarding waste separation and environmental compliance. Implementing and executing food handling and cleaning procedures for the galley in accordance with USPH standards.
- Always carries out production in assigned area / station according to Company recipes and specifications standards as directed by the Chef de Partie or Sous Chef
- Always adheres to the daily production schedule, under the direction of the Chef de Partie, as required by the itinerary and various outlets.
- Always ensures that assigned section recipe files are maintained.
- Regularly seeks guidance from Chef de Partie in executing production according to Company recipes.
- Demonstrates an ongoing understanding of the ingredient consumption required for daily production and always informs Chef de Partie when fluctuations occur.
- Always ensures for direction supervising to all Commis Cook and Asst Cooks and assisting in the preparation of all food in the assigned partie in the kitchen in accordance with the established company menus and recipes.
- Controls actual hours worked of the employees assigned to his assigned station and reports any discrepancies between these and the published work schedules to Chef De Partie
- Responsible for checking that quantity and quality of items ordered from stores are received and stored in proper condition and thereafter used in the correct way.
- Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to Chef de Partie
- Maintains a high level of productivity, cleanliness and sanitation throughout in the assigned department.
- Continually coaches direct reports in menu and recipe knowledge, production skills and culinary techniques, product holding techniques, and presentation and delivery of the product, under the direction of the Chef de Partie
- When appropriate, ensures batch cooking / preparation process is practiced eliminating food waste.
- Performs all assigned tasks in a cost-efficient manner while adhering to the highest quality standards possible.
- Always handles and utilizes all materials and goods with the utmost care during production to eliminate waste; monitors and coaches assigned staff to do the same.
- Ensure that the departmental culinary operation remain on budget and allotted targets are met in your assigned station.
- Always meets cost targets as directed by the Sous Chef / Chef de Partie
- Ensure that all food GSS targets are met for food ratings in your assigned station.
- Perform other job-related functions as assigned.
Directs, supervises and assists in the activities of team members engaged in the preparation (hands on approach) of the established quality of food for service to passengers and crew as assigned.
Disclaimer: This job posting has been aggregated from external source. Role details, content, and availability are subject to change. Applicants are advised to confirm the latest information directly on the company website before applying.
Sourced from naukri
Skills
Production SchedulingCostStationDemi Chef De PartiecommisChef De PartieTrainingquality standardsBudgetingFood Safety
About Seabourn Cruise Line
Seabourn Cruise Line
Urban Transport
5001-10000
employees
Seattle
US
₹13.6L PA avg
Avg at Seabourn Cruise Line
About
Holland America Group oversees several leading cruise brands, including Holland America Line, Princess Cruises, and Seabourn. The company specializes in premium cruise experiences, offering luxury accommodations, curated itineraries, and world-class service across global destinations. With a focus on innovation, sustainability, and guest satisfaction, Holland America Group delivers memorable travel experiences while maintaining high operational standards in the cruise industry.
Industries
Urban Transport
Employee ratings
10 reviews
3.6/ 5
Culture
3.9
Career growth
3.4
Work-life
3.9
Employees rate it well for
Compensation & Benefits40Overall Company36
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