Holland America Line

Operates cruise ships to global destinations

Demi Chef de Partie

Culinary & Kitchen ProductionUpdated on Nov 14

Full-timeJakarta, IndonesiaNo 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 1 year of supervisory experience, preferably in a multinational setting, with demonstrated ability to provide orientation and training.
Demonstrated ability to provide culinary supervision, training, and delegation for at least two culinary subordinates.
Certification from an accredited advanced food safety program.
Extensive knowledge of kitchen machinery and knife safety.
Ability to effectively read, write, and speak English.
Ability to multitask, learn, and perform culinary tasks independently while guiding and mentoring other culinarians.
Ability to manage high-volume and fine-dining teams.

Responsibilities

Direct, supervise, and assist team members in hands-on preparation of food to established quality standards for passengers and crew.
Comply with company waste-separation and environmental policies, and implement food-handling and galley-cleaning procedures in accordance with United States Public Health (USPH) standards.
Prepare food in the assigned area or station according to company recipes and specifications, under the direction of the Chef de Partie or Sous Chef.
Follow the daily production schedule under the Chef de Partie, as required by the itinerary and outlets.
Maintain recipe files for the assigned section.
Seek guidance from the Chef de Partie to execute production according to company recipes.
Understand ingredient consumption for daily production and report fluctuations to the Chef de Partie.
Direct and supervise Commis Cooks and Assistant Cooks, and assist with food preparation in the assigned kitchen section according to company menus and recipes.
Monitor actual hours worked by employees at the assigned station and report discrepancies against published schedules to the Chef de Partie.
Check that store orders are received in the correct quantity and quality, stored properly, and used correctly.
Report malfunctioning equipment and furnishings needing repair or refurbishment to the Chef de Partie.
Maintain productivity, cleanliness, and sanitation in the assigned department.
Coach direct reports in menu and recipe knowledge, production skills, culinary techniques, product holding, and presentation and delivery, under the Chef de Partie’s direction.
Use batch cooking or preparation when appropriate to reduce food waste.
Perform assigned tasks cost-efficiently while meeting quality standards.
Handle and use materials and goods carefully to eliminate waste, and monitor and coach assigned staff to do the same.
Keep the culinary operation within budget and meet allotted targets at the assigned station.
Meet food cost targets as directed by the Sous Chef or Chef de Partie.
Meet food GSS rating targets for the assigned station.
Perform other assigned job-related functions, including health, environmental, safety, and security responsibilities.

Desired Qualifications

Experience working across all major culinary brigade stations, with extensive knowledge of the designated station.
Degree from an accredited culinary college or university.
Working knowledge of computers and ability to navigate a variety of software programs.
Extensive knowledge of VSP.

Directs, supervises and assists in the activities of team members engaged in the preparation (hands on approach) of the established quality of food for service to passengers and crew as assigned.

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.
Always carries out production in assigned area / station according to Company recipes and specifications standards as directed by the Chef de Partie or Sous Chef
Always adheres to the daily production schedule, under the direction of the Chef de Partie, as required by the itinerary and various outlets.
Always ensures that assigned section recipe files are maintained.
Regularly seeks guidance from Chef de Partie in executing production according to Company recipes.
Demonstrates an ongoing understanding of the ingredient consumption required for daily production and always informs Chef de Partie when fluctuations occur.
Always ensures for direction supervising to all Commis Cook and Asst Cooks and assisting in the preparation of all food in the assigned partie in the kitchen in accordance with the established company menus and recipes.
Controls actual hours worked of the employees assigned to his assigned station and reports any discrepancies between these and the published work schedules to Chef De Partie
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.
Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to Chef de Partie
Maintains a high level of productivity, cleanliness and sanitation throughout in the assigned department.
Continually coaches direct reports in menu and recipe knowledge, production skills and culinary techniques, product holding techniques, and presentation and delivery of the product, under the direction of the Chef de Partie
When appropriate, ensures batch cooking / preparation process is practiced eliminating food waste.
Performs all assigned tasks in a cost-efficient manner while adhering to the highest quality standards possible.
Always handles and utilizes all materials and goods with the utmost care during production to eliminate waste; monitors and coaches assigned staff to do the same.
Ensure that the departmental culinary operation remain on budget and allotted targets are met in your assigned station.
Always meets cost targets as directed by the Sous Chef / Chef de Partie
Ensure that all food GSS targets are met for food ratings in your assigned station.
Perform other job-related functions as assigned.

Multi-tasking
Teamplayer
Able to learn
Culinarian and manager
Able to manage high volume and fine dining teams
Self-proficient to perform any culinary task and to guide and mentor other culinarians.

Desired Skills & Experience

Required: 3+ years’ experience in a 5 star+ hotel, cruise ship or high-profile restaurant performing the functions of a similar position.
Required: 1+ year experience in a supervisory position preferably in a multi-nationality setting with a proven ability to provide orientation and training.
Required: Proven ability to provide culinary supervision, training and delegation of at least 2 culinary subordinates.
Required: Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred.
Required: Extensive kitchen machinery and knife safety knowledge.
Required: Ability to effectively read, write and speak English.
Preferred: Experience working in all major culinary brigade stations with extensive knowledge in designated station.
Preferred: Degree from accredited culinary college or university.
Preferred: Working knowledge of computers and the ability to navigate within a variety of software programs.

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

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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