# HAL - Demi Chef de Partie - UPL **Company**: Hollandamericagroup **Location**: Manila **Work arrangement**: onsite **Experience**: senior **Job type**: fixed term contract **Category**: Hospitality **Industry**: Tourism **Apply**: https://hollandamericagroup.pinpointhq.com/en/postings/ea66932a-ea69-4555-af08-1ebe5fd73020?utm_source=yubhub.co&utm_medium=jobs_feed&utm_campaign=apply **Canonical**: https://yubhub.co/jobs/job_56fc89ac-bbf ## Description We are seeking a skilled Demi Chef de Partie to join our culinary team on board our ship. As a Demi Chef de Partie, you will be responsible for directing, supervising, and assisting in the activities of team members engaged 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 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. - Eliminate food waste by practicing batch cooking and preparation processes when appropriate. - Perform all assigned tasks in a cost-efficient manner while adhering to the highest quality standards possible. - Handle and utilize all materials and goods with the utmost care during production to eliminate waste. - Monitor and coach assigned staff to do the same. - Ensure the departmental culinary operation remains on budget and allotted targets are met in the assigned station. - Meet cost targets as directed by the Sous Chef/Chef de Partie. - Ensure all food GSS targets are met for food ratings in the assigned station. Skills, Knowledge & Expertise: - Multi-tasking - Team player - Able to learn - Culinarian and manager - Able to manage high-volume and fine-dining teams - Self-proficient to perform any culinary task and to guide and mentor other culinarians. Desired Skills & Experience: - 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: Experience working in all major culinary brigade stations with extensive knowledge in designated station. - Preferred: Degree from an accredited culinary college or university. - Preferred: Working knowledge of computers and the ability to navigate within a variety of software programs. ## Skills ### Required - Multi-tasking - Team player - Culinarian and manager - Ability to manage high-volume and fine-dining teams - Self-proficient to perform any culinary task and to guide and mentor other culinarians ### Nice to have - Extensive knowledge in VSP - Extensive kitchen machinery and knife safety knowledge - Ability to effectively read, write, and speak English - 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 --- Source: [Apply at hollandamericagroup.pinpointhq.com](https://hollandamericagroup.pinpointhq.com/en/postings/ea66932a-ea69-4555-af08-1ebe5fd73020?utm_source=yubhub.co&utm_medium=jobs_feed&utm_campaign=apply)