Chef De Partie – Regent Seven Seas Cruise – Jakarta

Job Description

Tasks and Responsibilities :

• Take full ownership as an independently motivated professional.
• Accept assignment in any area of the Galley, either hot or cold section.
• Encourage leadership as a confident junior manager.
• Possess excellent food knowledge and a full understanding of culinary terms.
• Read, understand, follow and prepare company recipes .
• Maintain the quality and consistency in taste according to instructions provided by the corporate office.
• Complete tasks, and work efficiently and productively.
• Able to work in any section of a kitchen.
• Coordinate and supervise all personnel assigned to section.
• Assign and delegate tasks to subordinates.
• Review recipes on a daily basis.
• Maintain recipe folders in an immaculate condition.
• Follow through on any request within the area of responsibility received from the direct supervisor or manager on duty.
• Provide food samples, random food tastings and show plates when requested by direct supervisor.
• Control production levels.
• Recommend improvements and better cost control.
• Prepare daily electronic food requisitions needed section production.
• Countercheck deliveries for accuracy.
• Report discrepancies to immediate supervisor.
• Possess ability to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production.
• Maintain and ensure that Public Health regulations (US, Anvisa, Shipsan, Canadian, Australian, etc.) are followed at all times on board.
• Ensure that all the HACCP procedures are applied at all times and followed accordingly.
• Ensure that assigned area of responsibility is ready for announced or unannounced inspection conducted by Ship Management or local authorities.
• Report for duty at assigned times, follow supervisor’s instructions, and ensure that personal appearance, uniform and personal hygiene are in accordance with the company rules and regulations.

Other Duties And Responsibilities :

• Attend any early stand-by in the galley for USPH purposes.
• Work late hours for specific events.
• Assist the Procurement team with storing operations and quality control.
• Ensure confidentiality when handling sensitive information.
• Achieve the primary objectives of the position and comply with the above-mentioned accountabilities in a timely and efficient manner in accordance with SSSL policies.
• Project a favorable image of the company, promote its aims and objectives, and foster and enhance public recognition and acceptance of all its areas and endeavors.
• Comply with the safety and pollution prevention regulations and operating procedures at all times, participating in all relevant meetings and training sessions.
• Participate in all mandatory training without excuse.
• To efficiently perform all other duties as requested by shipboard management or shore side.

Requirements :

• High school diploma
• Minimum of 2 years experience in Chef De Partie role.
• Minimum of 8 years experience in an upscale hotel, resort, cruise ship or convention banqueting service.
• Fluent in written and spoken English.
• Communicate effectively with the senior management.
• Possess ability to lead and make decisions.
• Good administrative skills.
• Experienced in coaching subordinates.
• Must be cost and quality conscious.
• Adhere to specific scheduled work hours, yet be flexible if circumstances require it.
• Work with international team members.
• Perform assigned duties under pressure (time constraints).

Preferred :

• Cruise Ship Experience in a Similar Position.
• Fluency in additional language(s)