HAL - Demi Chef de Partie - SBI

Job Title: HAL - Demi Chef de Partie

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

Key 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.
• Carry out production in assigned areas/stations according to Company recipes and specifications standards as directed by the Chef de Partie or Sous Chef.
• Adhere to the daily production schedule, under the direction of the Chef de Partie, as required by the itinerary and various outlets.
• Maintain assigned section recipe files and regularly seek guidance from Chef de Partie in executing production according to Company recipes.
• Demonstrate an ongoing understanding of ingredient consumption required for daily production and inform Chef de Partie when fluctuations occur.
• Supervise and assist Commis Cooks and Asst Cooks in the preparation of all food in the assigned partie in the kitchen, in accordance with established company menus and recipes.
• Control actual hours worked of employees assigned to the station and report any discrepancies between these and the published work schedules to Chef De Partie.
• Check the quantity and quality of items ordered from stores, ensuring they are received and stored in proper condition and used correctly.
• Report any malfunctioning equipment or furnishings in need of repair or refurbishing to Chef de Partie.
• Maintain a high level of productivity, cleanliness, and sanitation throughout the assigned department.
• Coach 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.

Requirements:

• 3+ years' experience in a 5-star+ hotel, cruise ship, or high-profile restaurant performing the functions of a similar position.
• 1+ year experience in a supervisory position, preferably in a multi-nationality setting with a proven ability to provide orientation and training.
• Proven ability to provide culinary supervision, training, and delegation of at least 2 culinary subordinates.
• Certification from an accredited advanced food safety program.
• Extensive knowledge in VSP preferred.
• Extensive kitchen machinery and knife safety knowledge.
• Ability to effectively read, write, and speak English.

Preferred Qualifications:

• Experience working in all major culinary brigade stations with extensive knowledge in designated station.
• Degree from an accredited culinary college or university.
• Working knowledge of computers and the ability to navigate within a variety of software programs.

Note: Other duties as assigned include and not limited to Health, Environmental, Safety, and Security responsibilities.