HAL - Demi Chef de Partie · Hollandamericagroup

Sat, 25 Apr 2026 21:03:53 GMT
Operations

Hollandamericagroup · New York, New York · onsite

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

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.

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.

Skills, Knowledge & Expertise

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.