Chef De Partie

4w1 month ago

Princess

TH · Temporary · THB 18,000 – THB 30,000/mo

About this role

Set a course for adventure with Princess Cruises, the employer of choice in the cruise industry. As a Chef De Partie, you will ensure product quality in your area of responsibility by regularly monitoring tasting panels and inspecting mise en place during preparation periods.

You will supervise product delivery, ensuring quality and consistency, adequate production quantities, and correct execution methods. Your day-to-day involves controlling food consumption through portions and production control, ensuring batch cooking and preparation processes meet cost targets.

Working within the Galley department and reporting to the Sous Chef, you will effectively supervise assigned Galley Staff during operational activity. You will participate in daily meetings with Galley management and organize staff meetings to deliver information on menus, upcoming production, and events according to Company Standard.

As a member of the Princess Family, you will enjoy a truly adventurous career with excellent incentives and unlimited opportunities for growth. You will continually train staff in correct production methods, culinary techniques, and menu knowledge while maintaining current knowledge of public health standards.

Requirements

Minimum of five years of relevant culinary experience, including at least one year as Chef de Partie in a high-volume production environment within international hotels, resorts, or the cruise industry.
Previous cruise ship experience is mandatory for this position.
Extensive knowledge of international cuisines, with strong expertise in Western/Continental cuisine.
Thorough understanding of USPH/HACCP standards and food safety management practices.
Formal qualification in culinary arts or related field.

Responsibilities

Ensure product quality in your area of responsibility by regularly monitoring tasting panels and inspecting mise en place during preparation periods.
Assure food production of the assigned area and give the right instructions to the team to maintain food production up to standard and assure minimum food spoilage.
Supervise product delivery, ensuring quality and consistency, adequate production quantities, correct execution methods, and picture presentation as the minimum standard.
Effectively supervise assigned Galley Staff during operational activity, including monitoring compliance with production and storage requirements such as temperature and blast-chiller log recording.
Participate in daily meetings with Galley management and organize staff meetings to deliver information on menus, upcoming production, and events according to Company Standard.
Control food consumption in assigned food production areas through portions and production control, ensuring batch cooking and preparation processes are practiced and always meet cost targets.
Continually train staff in correct production methods and skills, culinary techniques, menu and recipe knowledge, product holding techniques, and presentation and delivery of the product.
Maintain current, accurate knowledge of public health standards and ensure continuous compliance with all hotel-related public health policies.