Holland America Line

Operates cruise ships to global destinations

Chef De Partie

Culinary & Kitchen ProductionUpdated on Nov 14

Full-timeManila, Metro Manila, PhilippinesNo salary listedIn-person

About the Job

Requirements

At least 3 years of experience in a 5-star or higher hotel, cruise ship, or high-profile restaurant performing similar functions.
At least 2 years of supervisory experience, preferably in a multinational setting, with the ability to provide orientation and training.
Experience supervising and training at least five culinary team employees.
Experience in a high-volume operation serving at least 100 meals per service.
Certification from an accredited advanced food safety program.
Extensive knowledge of VSP, preferred.
Extensive knowledge of kitchen machinery and knife safety.
Experience working in all major culinary brigade stations, with extensive knowledge of the designated station.
Working knowledge of computers and ability to navigate a variety of software programs.
Ability to read, write, and speak English effectively.

Responsibilities

Direct and oversee team members and food preparation, production, and presentation in assigned areas, which may include Pinnacle Grill, Rudi’s Sel de Mer, the Main Galley, or Lido Market.
Comply with company policies on waste separation and environmental compliance.
Implement and execute food-handling and cleaning procedures for the galley in accordance with United States Public Health (USPH) standards.
Follow all Hazard Analysis and Critical Control Points (HACCP) procedures established by the company.
Directly supervise food preparation and service in the assigned specialty restaurant according to company-standard menus and recipes.
Ensure the quality, quantity, attractiveness, and correctness of food served from the assigned partie meet company standards.
Ensure food-cost targets are achieved for the assigned station.
Coordinate with the Chef de Cuisine or Sous Chef to meet food guest-satisfaction ratings for the assigned station.
Direct, supervise, assist, and train team members assigned to the partie.
Be responsible for the performance, appearance, dress, and personal conduct of employees assigned to the partie.
Prepare a daily work plan for assigned team members according to the planned menu and recipes.
Monitor and control the actual hours worked by assigned team members and report discrepancies to the Sous Chef or Chef de Cuisine.
Prepare a daily requisition for the Executive Chef for items ordered from stores for use in the partie.
Check the quality and quantity of items ordered and received from stores.
Ensure proper food storage according to USPH procedures and corporate recipes, and report discrepancies to the Sous Chef or Chef de Cuisine.
Supervise and inspect cleanliness and cleanup after each service period using provided checklists and cleaning schedules.
Assign cleaning responsibilities according to the cleaning schedule and follow up on cleanliness of the work area and equipment.
Report malfunctioning equipment or furnishings needing repair or refurbishment to the Executive Sous Chef.
Use equipment and utensils properly to prevent damage or unnecessary maintenance.
Work closely with galley leadership and leaders in other departments.
Perform other job-related functions as assigned, including health, environmental, safety, and security responsibilities.
Build a strong team and foster collaboration.
Manage high-volume and fine-dining teams.
Represent the corporate brand onboard and support and drive long-term company goals and brand direction.

Desired Qualifications

A degree from an accredited culinary college or university.
Extensive knowledge of VSP.

Responsible for directing and overseeing team members and overall food preparation, production, and presentation in any of the following assigned areas:

Pinnacle Grill
Rudi’s Sel de Mer • Main Galley
Lido Market

Comply with company policy regarding waste separation and environmental compliance.
Implementing and executing food handling and cleaning procedures for the galley in accordance with USPH standards.
Follows all HACCP procedures set by the company.
Directly supervise all food being prepared and served in assigned specialty restaurant according to standard menus and recipes as established by the company.
Responsible for overall quality, quantity, attractiveness and correctness of all food items served from the partie as per company standards.
Ensures all food cost targets are achieved for assigned station.
Ensure all food Guest Satisfaction Scores in coordination with Chef de Cuisine or Sous Chef are met for food ratings for assigned station.
Directs, supervises, assists and trains all team members assigned to the partie.
Responsible for performance, appearance, dress and personal conduct of all employees assigned to the partie.
Prepares a daily work plan for all team members assigned to the partie in accordance with the planned menu and recipes for the day.
Monitors and controls actual hours worked of team members assigned to the partie and reports and discrepancies to the Sous Chef or Chef de Cuisine of the partie.
Prepares a daily requisition for Executive Chef for all items ordered from stores for use in the partie.
Check quality and quantity of items ordered and received from stores.
Ensures proper food storage in accordance to USPH procedures and thereafter in accordance to standard corporate recipes, reporting any discrepancies to the Sous Chef or Chef de Cuisine.
Supervises and inspects overall operation cleanliness and clean up after each service period following provided checklists and cleaning schedules.
Assigns all cleaning responsibilities within the partie according to the cleaning schedule and follows up on overall cleanliness of the work area and equipment.
Reports and malfunctioning equipment or furnishings in need of repair or refurbishing to the Executive Sous Chef of the partie.
Proper use of equipment and utensils to prevent damage or undue maintenance.
Works closely with galley leadership and other department leaders.
Perform other job related functions as assigned.

Core Capabilities

Multi-tasking and all around culinarian and leader.
Builds a strong team and fosters collaboration.
Able to manage high volume and fine dining teams.
Acts as a corporate brand ambassador with onboard teams supporting and driving all long- term company goals and brand direction.
Good communication skills.

Note: Other duties as assigned included and not limited to Health, Environmental, Safety and Security responsibilities.

3+ years’ experience in a 5 star+ hotel, cruise ship or high-profile restaurant performing the functions of a similar position.
2+ year experience in a supervisory position preferably in a multi-nationality setting with a proven ability to provide orientation and training.
Experience supervising, and training at least 5 team culinary employees.
Experience in high volume operation of at least 100 meals per service.
Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred.
Extensive kitchen machinery and knife safety knowledge.
Experience working in all major culinary brigade stations with extensive knowledge in designated station.
Working knowledge of computers and the ability to navigate within a variety of software programs.
Ability to effectively read, write and speak English.
Preferred: Degree from accredited culinary college or university.

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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