# HAL - Chef De Partie - CSSI **Company**: Hollandamericagroup **Location**: Kurla West, Mumbai, Maharashtra **Work arrangement**: onsite **Experience**: senior **Job type**: fixed term contract **Category**: Hospitality **Industry**: Tourism **Apply**: https://hollandamericagroup.pinpointhq.com/en/postings/ed66c005-dbdc-4459-b30c-30a1544dea91?utm_source=yubhub.co&utm_medium=jobs_feed&utm_campaign=apply **Canonical**: https://yubhub.co/jobs/job_a4e29a79-a39 ## Description Job Description: We are seeking a skilled and experienced Chef de Partie to join our culinary team on board one of our vessels. As a Chef de Partie, you will be responsible for directing and overseeing team members and overall food preparation, production, and presentation in various assigned areas. 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. - Follows all HACCP procedures set by the company. - Directly supervise all food being prepared and served in assigned specialty restaurant according to standard menus and recipes as established by the company. - Responsible for overall quality, quantity, attractiveness and correctness of all food items served from the partie as per company standards. - Ensures all food cost targets are achieved for assigned station. - Ensure all food Guest Satisfaction Scores in coordination with Chef de Cuisine or Sous Chef are met for food ratings for assigned station. - Directs, supervises, assists and trains all team members assigned to the partie. - Responsible for performance, appearance, dress and personal conduct of all employees assigned to the partie. - Prepares a daily work plan for all team members assigned to the partie in accordance with the planned menu and recipes for the day. - Monitors and controls actual hours worked of team members assigned to the partie and reports and discrepancies to the Sous Chef or Chef de Cuisine of the partie. - Prepares a daily requisition for Executive Chef for all items ordered from stores for use in the partie. - Check quality and quantity of items ordered and received from stores. - Ensures proper food storage in accordance to USPH procedures and thereafter in accordance to standard corporate recipes, reporting any discrepancies to the Sous Chef or Chef de Cuisine. - Supervises and inspects overall operation cleanliness and clean up after each service period following provided checklists and cleaning schedules. - Assigns all cleaning responsibilities within the partie according to the cleaning schedule and follows up on overall cleanliness of the work area and equipment. - Reports and malfunctioning equipment or furnishings in need of repair or refurbishing to the Executive Sous Chef of the partie. - Proper use of equipment and utensils to prevent damage or undue maintenance. - Works closely with galley leadership and other department leaders. - Perform other job related functions as assigned. 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 with onboard teams supporting and driving all long-term company goals and brand direction. - Good communication skills. Note: Other duties as assigned included and not limited to Health, Environmental, Safety and Security responsibilities. Skills, Knowledge & Expertise: - 3+ years' experience in a 5-star+ hotel, cruise ship or high-profile restaurant performing the functions of a similar position. - 2+ year experience in a supervisory position preferably in a multi-nationality setting with a proven ability to provide orientation and training. - Experience supervising, and training at least 5 team culinary employees. - Experience in high volume operation of at least 100 meals per service. - Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred. - Extensive kitchen machinery and knife safety knowledge. - Experience working in all major culinary brigade stations with extensive knowledge in designated station. - Working knowledge of computers and the ability to navigate within a variety of software programs. - Ability to effectively read, write and speak English. - Preferred: Degree from accredited culinary college or university. ## Skills ### Required - food safety - culinary arts - team management - communication - leadership ### Nice to have - VSP - kitchen machinery - knife safety - computer software --- Source: [Apply at hollandamericagroup.pinpointhq.com](https://hollandamericagroup.pinpointhq.com/en/postings/ed66c005-dbdc-4459-b30c-30a1544dea91?utm_source=yubhub.co&utm_medium=jobs_feed&utm_campaign=apply)