HAL - Chef De Partie - Holland America Line

Description

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

Key Responsibilities

• 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.

• 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.

Desired Skills & Experience

• 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.