Demi Chef De Partie

Department - Galley
Accommodation - Shared
Contract duration - 7 months

Main Function
To assist the Chef de Partie in the preparation, cooking and presentation of high-quality food, ensuring consistency, excellent standards and compliance with all Company food safety and hygiene requirements.
To contribute to the smooth and efficient operation of the assigned Galley section and support the culinary team in delivering an exceptional dining experience to Guests.

Qualifications
Fluent in oral and written English (working & Safety language of the Company).
Minimum 2 years of proven experience in a similar position in a 5-star hotel, high-volume restaurant or cruise ship.
Strong culinary skills and good knowledge of various cooking techniques and methods.
Good knowledge and understanding of food safety, hygiene and HACCP standards.
Proven ability to work effectively under pressure in a fast-paced, high-volume kitchen environment.
Ability to work efficiently as part of a multicultural culinary team.
Positive attitude, flexibility and strong sense of responsibility.
Ability to assist in supervising and guiding junior culinary team members when required.

MAIN RESPONSIBILITIES
1. To assist the Chef de Partie in the daily preparation, cooking and presentation of food according to Company recipes and standards.
2. To ensure that all food prepared and served meets the required standards of quality, taste, presentation and consistency.
3. To prepare ingredients and carry out cooking duties according to the assigned Galley section and daily production requirements.
4. To follow all Company Food Safety, HACCP, sanitation and hygiene regulations at all times.
5. To maintain a clean, organized and safe working area, including all equipment, utensils and workstations.
6. To ensure that food products are correctly handled, stored, labelled and preserved in accordance with Company procedures.
7. To assist the Chef de Partie in ensuring that all food production is completed on time and according to the daily operational schedule.
8. To monitor the quality and freshness of ingredients and report any issues or shortages to the Chef de Partie.
9. To follow Company food cost control procedures and minimise waste through correct preparation, storage and portion control.
10. To assist in maintaining an efficient food delivery and service operation during busy meal periods.
11. To work closely with the Chef de Partie and other Galley team members to ensure smooth communication and efficient workflow.
12. To assist in guiding and supporting junior culinary team members and trainees when required.
13. To comply with all Company policies, procedures and instructions related to food production, safety and onboard operations.
14. To maintain a professional, respectful and cooperative attitude when working with colleagues from different nationalities and backgrounds.
15. To perform other duties related to the position as assigned by the Chef de Partie or Galley Management.