SBN - Demi Chef de Partie - Cruise Careers - Indonesia

SBN - Demi Chef de Partie - Cruise Careers - Indonesia

Department: Galley

Employment Type: Fixed Term Contract

Location: Cruise Careers - Indonesia

Reporting To: Executive Chef de Cuisine

Description

The Demi Chef de Partie is responsible for producing and executing the products according to the daily menus, checklists, and operational needs as per the Executive Chef de Cuisine. The Demi Chef de Partie plays an integral role in providing service to the Seabourn guest. Work should always be completed satisfactorily to maintain and exceed the company’s goal. Any decisions made to compromise the product will negatively impact the guest’s experience.

Reporting relationships: The Demi Chef de Partie reports directly to the Chef de Partie and is supported by the Sous Chef.

Key Responsibilities

1. Responsible for preparing all food in the assigned station in accordance with the established company menus and recipes.
2. Ensure quality, quantity, attractiveness, and correctness of all food items served from the station as per company's standard recipes.
3. Maintain performance, appearance, and personal conduct.
4. Control actual hours worked and comply with MLC2006, reporting discrepancies to the Sous Chef.
5. Check that quantity and quality of items ordered from stores are received and stored properly, using FIFO.
6. Follow a daily work plan assigned to the station according to the planned menu and recipes.

Public Health

1. Execute food handling and cleaning procedures in accordance with USPH standards.
2. Implement and maintain cleaning procedures for the assigned station to ensure good appearance and condition.
3. Report any malfunctioning equipment or furnishings in need of repair to the Sous Chef.
4. Maintain high levels of productivity, cleanliness, and sanitation throughout the station.
5. Ensure proper work and cleaning methods are followed to produce and serve safe, wholesome, high-quality food.
6. Properly use equipment and utensils to prevent damage or undue maintenance requirements.
7. Familiarize with and execute the Seabourn HESS-MS appropriate to the position.

Qualifications

Education:

• Degree/Diploma from an accredited culinary college or university. Ability to effectively read, write, and speak English.

Experience:

• 2+ years experience in a 5-star hotel, cruise ship, or high-profile restaurant in a similar position.
• Certification from an accredited advanced food safety program. Extensive knowledge in VSP preferred.

Knowledge, Skills & Abilities:

• Experience in high volume operation of at least 500 meals per service.
• Extensive kitchen machinery and knife safety knowledge.
• Experience working in all major culinary brigade stations with extensive knowledge in designated station.

Physical Demands & Travel

Physical Demands:

For the safety of yourself and others on board, certain physical abilities must be maintained. Must be able to bend, climb, perform repetitive motions, and lift heavy items repetitively. Must maintain physical fitness to perform tasks associated with the job.

Travel Requirements:

• Passport – valid for a minimum of 6 months.
• Flag state issued seaman book.
• General flag state or flag state approved marine fitness medical.
• United States C1/D visa.
• English Marlin test at a minimal score of 80%.
• Pre-employment medical examination.

Working Conditions: Working on a cruise ship is very different from land-based occupations. Working hours are longer and work is more intense due to the constant demand of guests. Flexibility in working hours is essential, which may change due to unforeseen circumstances. The Maritime Labour Convention of 2006 strictly regulates these hours. There are strict rules which all members of the ship’s company must adhere to, as stipulated by the Master’s standing orders. Working in close proximity with fellow crewmembers requires mutual respect.