HAL - Chef De Partie - UPL

We are seeking an experienced Chef De Partie to join our team on board.

As a Chef De Partie, you will be responsible for directing and overseeing team members and overall food preparation, production, and presentation in one of our assigned areas: Pinnacle Grill, Rudi's Sel de Mer • Main Galley, or Lido Market.

Key Responsibilities

• Comply with company policies regarding waste separation and environmental compliance.
• Implement and execute food handling and cleaning procedures for the galley in accordance with USPH standards.
• Follow all HACCP procedures set by the company.
• Directly supervise all food being prepared and served in the assigned specialty restaurant according to standard menus and recipes.
• Ensure overall quality, quantity, attractiveness, and correctness of all food items served from the partie.
• Achieve food cost targets for the assigned station.
• Meet food Guest Satisfaction Scores in coordination with the Chef de Cuisine or Sous Chef.
• Direct, supervise, assist, and train all team members assigned to the partie.
• Prepare a daily work plan for all team members assigned to the partie.
• Monitor and control actual hours worked of team members and report discrepancies.
• Prepare a daily requisition for the Executive Chef for all items ordered from stores.
• Check quality and quantity of items ordered and received from stores.
• Ensure proper food storage in accordance with USPH procedures.
• Supervise and inspect overall operation cleanliness and clean up after each service period.
• Assign cleaning responsibilities within the partie and follow up on overall cleanliness.
• Report malfunctioning equipment or furnishings in need of repair or refurbishing.
• Work closely with galley leadership and other department leaders.

Core Capabilities

• Multi-tasking and all-around culinarian and leader.
• Builds a strong team and fosters collaboration.
• Able to manage high-volume and fine dining teams.
• Acts as a corporate brand ambassador.
• Good communication skills.

Skills, Knowledge & Expertise

• 3+ years of experience in a 5-star+ hotel, cruise ship, or high-profile restaurant performing similar functions.
• 2+ years of experience in a supervisory position, preferably in a multi-nationality setting.
• Experience supervising and training at least 5 team culinary employees.
• Experience in high-volume operations of at least 100 meals per service.
• Certification from an accredited advanced food safety program.
• Extensive knowledge of kitchen machinery and knife safety.
• Experience working in all major culinary brigade stations.
• Working knowledge of computers and software programs.
• Ability to effectively read, write, and speak English.