HAL - Chef De Partie
Department: Galley
Employment Type: Fixed Term Contract
Location: Global
Description
Responsible for directing and overseeing team members and overall food preparation, production, and presentation in any of the following assigned areas:- Pinnacle Grill
- Rudi’s Sel de Mer • Main Galley
- Lido Market
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.
- 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.
Desired Skills & Experience
- 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.
