Holland America Line

Operates cruise ships to global destinations

Demi Chef de Partie

Culinary & Kitchen ProductionUpdated on Nov 14

Full-timeMumbai, Maharashtra, IndiaNo salary listedIn-person

About the Job

Requirements

A degree or diploma from an accredited culinary college or university is required.
Ability to effectively read, write, and speak English is required.
At least 2 years of experience in a 5-star-or-higher hotel, cruise ship, or high-profile restaurant performing the functions of a similar position is required.
Experience in a high-volume operation serving at least 500 meals per service is required.
Extensive knowledge of kitchen machinery and knife safety is required.
Experience working in all major culinary brigade stations and extensive knowledge of the designated station are required.

Responsibilities

Prepare and execute products according to daily menus, checklists, operational needs, and direction from the Executive Chef de Cuisine.
Prepare all food at the assigned kitchen station in accordance with established company menus and recipes.
Ensure the quality, quantity, attractiveness, and correctness of food items served from the station according to company standard recipes.
Maintain personal performance, appearance, dress, and conduct.
Control actual hours worked, comply with MLC2006, and report discrepancies between actual hours and published work schedules to the Sous Chef supervising the station.
Check the quantity and quality of items received from stores, ensure they are received and stored in proper condition, and use them correctly according to FIFO.
Follow the daily work plan assigned to the station in accordance with the planned menu and recipes.
Execute food-handling and cleaning procedures in accordance with USPH standards, the Safe Food Handling Manual, and station cleaning specifications.
Implement and execute maintenance and cleaning procedures in the assigned station to ensure the areas remain in good appearance and condition.
Inspect cleaning procedures and the cleanliness of work areas and equipment performed by personnel in the assigned station.
Report malfunctioning equipment or furnishings requiring repair or refurbishment to the Sous Chef supervising the station.
Maintain productivity, cleanliness, and sanitation throughout the station.
Ensure proper work and cleaning methods are followed to produce and serve safe, wholesome, high-quality, attractive food for passengers and crew.
Use equipment and utensils properly to prevent damage or unnecessary maintenance requirements.
Become familiar with and execute the Seabourn HESS-MS requirements appropriate to the position.

Desired Qualifications

Certification from an accredited advanced food safety program is preferred.
Extensive knowledge of VSP is preferred.

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.

The Demi Chef de Partie plays an integral role in providing a service to the Seabourn guest. Work should always be completed in a satisfactory manner in order to maintain and exceed the company’s goal. Any decisions made to compromise the product will have a negative impact on 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.

1. Responsible producing in the preparation of all food in the assigned station in the
kitchen in accordance with the established company menus and recipes.
2. Responsible for quality, quantity, attractiveness and correctness of all food items served from the station as per company's standard recipes.
3. Responsible for quality, quantity, attractiveness and correctness of all food items served from the station as per company's standard recipes.
4. Responsible for the performance, appearance, and dress as well as personal conducts of themselves.
5. Controls actual hours worked and comply with MLC2006 and report any discrepancies between these and the published work schedules to Sous Chef supervising his station.
6. Responsible for checking that quantity and quality of items ordered from stores are
received and stored in proper condition and thereafter used in the correct way, FIFO.
7. Follows a daily work plan assigned to his station in accordance with the planned menu and recipes of the day.

Public Health:
1. Directly responsible for executing food handling and cleaning procedures in accordance with USPH standards in the assigned station in the kitchen organization as outlined in the Safe Food Handling Manual and cleaning specifications per station.
2. Responsible to implement and execute proper maintenance and cleaning procedures in the station assigned to him in order to ensure good appearance and condition of these areas. And inspects the cleaning procedures and cleanliness of work area and equipment done by all personnel in his assigned station.
3. Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to the Sous Chef supervising his station.
4. Maintains a high level of productivity, cleanliness and sanitation throughout the entire station at all times.
5. Responsible for ensuring that proper work and cleaning methods are being followed in order to produce and serve safe, wholesome, high quality and attractive food for
passengers and crew.
6. Responsible for the proper use of equipment and utensils to prevent damage or undue maintenance requirements.
7. To be familiar with and execute the Seabourn HESS-MS appropriate to their position.

Education:

Degree/Diploma from 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 performing the functions of a similar position.
Certification from 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.

About the Company

Holland America Line

Operates cruise ships to global destinations

Holland America Line operates a fleet of 11 ships that offer cruise vacations to destinations around the world. Its main product is a variety of guided cruises, with itineraries ranging from popular Caribbean and European trips to exotic routes in Alaska, South America, the Panama Canal, Australia, Asia, and unique voyages to places like the Amazon and Antarctica. The cruises work by combining planned routes, on-board services, and shore excursions; guests enjoy meals, entertainment, and activities while traveling to multiple ports. The company differentiates itself with a long history (over 150 years), a focus on “modern classic” ships, and a wide mix of traditional itineraries plus extended Grand Voyages and special itineraries that emphasize destination immersion and comfort. Its goal is to deliver excellence by creating once-in-a-lifetime experiences for guests, supported by a strong employee program, travel perks, health plans, and professional training for staff.

Company size: 5,001-10,000
Company stage: Not listed
Total funding: Not listed
Headquarters: Seattle, WA
Founded: 1873

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