Demi Chef de Partie

1w1 week ago

Holland America Group

IN · Temporary · INR 360,000 – INR 600,000

About this role

The Demi Chef de Partie is responsible to produce and execute the products according the daily menus, checklists and operational needs as per Executive Chef de Cuisine. This role plays an integral part in providing service to the Seabourn guest. Work must always be completed satisfactorily to maintain and exceed company goals.

Follow a daily work plan assigned to the station in accordance with the planned menu and recipes of the day. Prepare all food in the assigned station per established company menus and recipes. Ensure quality, quantity, attractiveness and correctness of all food items served from the station.

Report directly to the Chef de Partie and supported by the Sous Chef. Execute food handling and cleaning procedures per USPH standards in the assigned station. Inspect cleaning procedures and cleanliness of work area and equipment in the station.

Maintain high productivity, cleanliness and sanitation throughout the station. Report malfunctioning equipment to the supervising Sous Chef. Implement proper maintenance to ensure good appearance and condition of assigned areas.

Requirements

Degree/Diploma from accredited culinary college or university
Ability to effectively read, write and speak English
2+ years experience in a 5 star + hotel, cruise ship or high-profile restaurant performing similar functions
Certification from accredited advanced food safety program; extensive knowledge in VSP preferred
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

Responsibilities

Produce and prepare all food in the assigned station according to company menus and recipes
Ensure quality, quantity, attractiveness and correctness of all food items served from the station
Maintain performance, appearance, dress and personal conduct
Control actual hours worked and comply with MLC2006, reporting discrepancies to Sous Chef
Check quantity and quality of items ordered from stores, store and use in proper condition with FIFO
Follow daily work plan assigned to station per planned menu and recipes
Execute food handling and cleaning procedures per USPH standards in assigned station
Maintain high level of productivity, cleanliness and sanitation throughout the station