HAL - Demi Chef de Partie TAM

Holland America Line & Seabourn•New York, NY

5d•Onsite

About The Position

Directs, supervises and assists in the activities of team members engaged in the preparation (hands on approach) of the established quality of food for service to passengers and crew as assigned. This role involves implementing and executing food handling and cleaning procedures, adhering to daily production schedules, and maintaining recipe files. The Demi Chef de Partie is responsible for supervising culinary subordinates, managing ingredient consumption, and ensuring the quality and quantity of received stores. This position also involves maintaining productivity, cleanliness, and sanitation, coaching direct reports, and performing tasks in a cost-efficient manner while meeting budget and food rating targets.

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 accredited advanced food safety program.
Extensive kitchen machinery and knife safety knowledge.
Ability to effectively read, write and speak English.

Nice To Haves

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

Responsibilities

Comply with company policy regarding waste separation and environmental compliance.
Implement and execute food handling and cleaning procedures for the galley in accordance with USPH standards.
Carry out production in assigned area/station 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.
Ensure that assigned section recipe files are maintained.
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.
Ensure supervision of all Commis and Kitchen Assistants 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 discrepancies to Chef De Partie.
Check that quantity and quality of items ordered from stores are received and stored properly, and thereafter 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.
Continually coach direct reports in menu and recipe knowledge, production skills, culinary techniques, product holding techniques, and presentation and delivery of the product, under the direction of the Chef de Partie.
Ensure batch cooking/preparation process is practiced to eliminate food waste.
Perform all assigned tasks in a cost-efficient manner while adhering to the highest quality standards.
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 that 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 that all food GSS targets are met for food ratings in the assigned station.
Perform other job-related functions as assigned.