SBN - Chef De Partie - TSTC - Thailand

Embark on a culinary adventure with Holland America Group, a leading cruise line operator. As a Chef de Partie, you will oversee the preparation of high-quality food for guests and crew in your assigned station. Your proactive approach to solving challenges and commitment to guest satisfaction will be key to your success. You will also play an integral role in coaching and encouraging your teammates, fostering a collaborative and high-performing kitchen environment.

Key Responsibilities:

• Direct, supervise, and assist in food preparation in the assigned kitchen station according to company menus and recipes.
• Ensure the quality, quantity, attractiveness, and accuracy of all food items served, following FIFO.
• Direct, supervise, assist, and coach all employees assigned to the station.
• Maintain and report on the performance, appearance, dress, and conduct of employees.
• Control actual hours worked and report discrepancies to the Executive Sous Chef.
• Verify that items ordered from stores are received, stored properly, and used correctly (FIFO).
• Prepare a daily mise en place list based on the planned menu and recipes.
• Collaborate with superiors, colleagues, and subordinates to achieve high guest satisfaction.
• Prepare daily requisitions for items ordered from stores.
• Execute special orders and dietary requirements.
• Maintain a team atmosphere within the department.

Public Health:

• Implement and execute proper maintenance and cleaning procedures in the assigned station.
• Report malfunctioning equipment or furnishings to the Executive Sous Chef.
• Maintain high productivity, cleanliness, and sanitation throughout the station.
• Ensure proper work and cleaning methods to produce and serve safe, high-quality food.
• Use equipment and utensils properly to prevent damage or undue maintenance requirements.
• Assign cleaning responsibilities according to the cleaning schedule and report any issues.
• Familiarize and execute the Seabourn HESS-MS appropriate to the position.

Skills, Knowledge & Expertise:

• Education: Degree/Diploma from an accredited culinary college or university.
• Experience: 3+ years of experience in a 5-star hotel, cruise ship, or high-profile restaurant in a similar position.
• Certification from an accredited advanced food safety program.
• Extensive knowledge of VSP preferred.
• Ability to deliver 5-star culinary products.
• Experience in high-volume operations of at least 500 meals per service.
• Extensive knowledge of kitchen machinery and knife safety.
• Experience working in all major culinary brigade stations with extensive knowledge in the designated station.

Benefits:

• Physical Demands: Must be able to bend, climb, perform repetitive motions, and lift heavy items repeatedly.
• Travel Requirements: Valid passport for a minimum of 6 months.
• Working Conditions: Working on a cruise ship involves longer hours and more intense work due to constant guest demand.
• Flexibility in working hours is required, with occasional changes due to unforeseen circumstances.
• The Maritime Labour Convention of 2006 regulates working hours.
• Adherence to strict rules as stipulated by the Master’s standing orders is essential.
• Respect among crewmembers is crucial due to close working proximity.