FULLTIME
SBN - Chef De Partie - PT. Ratu Oceania Raya
Seabourn Cruise Line
Not specified · onsite · Posted 13d ago
Sourced from
Undisclosed3–8 yrsfulltimeNot specified
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Section · 01
About this role
Education:
- Degree/Diploma from accredited culinary college or university. Ability to effectively read, write and speak English
Experience:
- 3+ years experience in a 5 star + hotel, cruise ship or high-profile restaurant performing the functions of a similar position.
- Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred.
Knowledge, Skills Abilities:
- Ability to deliver 5 star culinary products.
- Experience in high volume operation of at least 500 meals per service.
- Extensive kitchen machinery and knife safety knowledge.
- Experience working in all major culinary brigade stations with extensive knowledge in designated station.
- Responsible for directing, supervising and assisting in the preparation of all food in the assigned station in the kitchen in accordance with the established company menus and recipes.
- Responsible for quality, quantity, attractiveness and correctness of all food items served from the station as per companys standard recipes and follow up with FIFO.
- Directs, supervises, assists and coaches all employees assigned to the station.
- Responsible for the performance, appearance, dress and personal conduct of all employees assigned to his station. Reports on these subjects objectively and timely to his Executive Sous Chef.
- Controls actual hours worked of the employees assigned to the station and report any discrepancies between these and the published work schedules to Executive Sous Chef supervising his station.
- 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. FIFO.
- Prepares a daily mise en place list for the designated section in accordance with the planned menu and recipes for the day.
- Works closely and cooperates with superiors, colleagues and subordinates in order to achieve the highest possible guest satisfaction from the products served.
- Prepares a daily requisition for Executive Chef for all items ordered from stores for use in his station.
- Execute all special orders and dietary requirements.
- Responsible for helping to maintain a team atmosphere in the department.
Public Health:
- Responsible to implement and execute proper maintenance and cleaning procedures in the station assigned to him in order to ensure good appearance and condition of these areas.
- Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to the Executive Sous Chef supervising his station.
- Maintains a high level of productivity, cleanliness and sanitation throughout the entire station.
- Responsible for ensuring that proper work and cleaning methods are being followed in order to produce and serve safe, wholesome, high quality and attractive food for guests and crew.
- Responsible for the proper use of equipment and utensils to prevent damage or undue maintenance requirements. Report to have replaced.
- Assigns all cleaning responsibilities within his station according to the cleaning schedule and report to the Executive Sous Chef regarding any problems, which have occurred. If station has GPA personnel assigned, he is responsible for his performance.
- To be familiar with and execute the Seabourn HESS-MS appropriate to their position.
Directs, supervises and assists in the activities of the Demi Chef de Partie engaged in the preparation of the established quality of food for service to guests and crew in the station assigned.
The Chef de Partie is required to adopt a pro-active approach in solving challenges that may arise in their station. Guest satisfaction is the ultimate goal and the Chef de Partie should ensure that all decisions made have the guest in mind. Assisting hi teammates plays an integral role in this position and they should therefor encourage and coach those that work with him.
Reporting Relationships:
The Chef de Partie reports directly to the Executive Sous Chef supported by the Chef de Cuisine Main Galley.
Position has 2 direct professional level reports. Demi Chef de Parties 2.
The Chef de Partie is required to adopt a pro-active approach in solving challenges that may arise in their station. Guest satisfaction is the ultimate goal and the Chef de Partie should ensure that all decisions made have the guest in mind. Assisting hi teammates plays an integral role in this position and they should therefor encourage and coach those that work with him.
Reporting Relationships:
The Chef de Partie reports directly to the Executive Sous Chef supported by the Chef de Cuisine Main Galley.
Position has 2 direct professional level reports. Demi Chef de Parties 2.
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
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Section · 02
Skills
Usageguest satisfactionSenior Executivepublic healthStationChef De CuisineDemi Chef De PartieExecutive ChefsupervisionFood Safety
Section · Company
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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