HAL - Chef De Partie - PTAMI

We are seeking an experienced Chef De Partie to join our team on board one of our cruise ships based in Jakarta. As a key member of our culinary team, you will be responsible for directing and overseeing team members and overall food preparation, production, and presentation in our assigned areas including Pinnacle Grill, Rudi's Sel de Mer • Main Galley, and Lido Market.

Key Responsibilities

• Ensure compliance with company policies on waste separation and environmental compliance
• Implement and execute food handling and cleaning procedures in accordance with USPH standards
• Follow all HACCP procedures set by the company
• Directly supervise food preparation and service in assigned specialty restaurants according to standard menus and recipes
• Maintain overall quality, quantity, attractiveness, and correctness of all food items served
• Achieve food cost targets for assigned stations
• Meet Guest Satisfaction Scores for food ratings in coordination with Chef de Cuisine or Sous Chef
• Direct, supervise, assist, and train team members assigned to the partie
• Prepare daily work plans and monitor hours worked by team members
• Manage inventory, check quality and quantity of items ordered and received, and ensure proper food storage
• Supervise cleanliness and clean-up operations, assign cleaning responsibilities, and report equipment malfunctions
• Work closely with galley leadership and other department leaders

Core Capabilities

• Multi-tasking and all-around culinary expertise
• Strong leadership and team-building skills
• Ability 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
• 2+ years of supervisory experience in a multi-national setting
• Experience supervising and training at least 5 team culinary employees
• High-volume operation experience (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
• Effective English language skills