HAL - Demi Chef de Partie Pastry - SBI

We are seeking a skilled Demi Chef de Partie Pastry to join our team on board. As a Demi Chef de Partie Pastry, you will be responsible for directing, supervising, and assisting in the preparation of high-quality food for passengers and crew.

Key Responsibilities

• Supervise and assist in food preparation, ensuring quality and presentation standards are met.
• Implement and execute food handling and cleaning procedures according to USPH standards.
• Produce food according to company recipes and specifications under the direction of the Chef de Partie or Sous Chef.
• Adhere to daily production schedules and maintain assigned section recipe files.
• Seek guidance from Chef de Partie as needed and demonstrate understanding of ingredient consumption.
• Supervise Commis Cooks and Assistant Cooks, assisting in food preparation and maintaining high productivity, cleanliness, and sanitation standards.
• Control hours worked by assigned employees and report discrepancies to Chef de Partie.
• Check quantity and quality of items ordered from stores and ensure proper storage and usage.
• Report malfunctioning equipment or furnishings to Chef de Partie.
• Coach direct reports in menu and recipe knowledge, production skills, and culinary techniques.
• Ensure batch cooking processes are practiced to eliminate food waste.
• Perform tasks in a cost-efficient manner while maintaining high-quality standards.
• Handle materials and goods with care, monitoring and coaching assigned staff to do the same.
• Meet cost targets and ensure departmental culinary operations remain on budget.
• Perform other job-related functions as assigned.

Skills, Knowledge & Expertise

• Multi-tasking
• Team player
• Ability to learn
• Culinary and management skills
• Ability to manage high-volume and fine dining teams
• Self-sufficiency in performing culinary tasks and guiding others

Desired Skills & Experience

• 3+ years of experience in a 5-star hotel, cruise ship, or high-profile restaurant in a similar position.
• 1+ year of experience in a supervisory position, preferably in a multi-national setting.
• Proven ability to provide culinary supervision, training, and delegation.
• Certification from an accredited advanced food safety program.
• Extensive knowledge of kitchen machinery and knife safety.
• Effective English language skills.
• Experience working in all major culinary brigade stations is preferred.
• A degree from an accredited culinary college or university is preferred.
• Working knowledge of computers and software programs is preferred.