Assistant Chef De Partie - Viking Cruise - Yogyakarta

PT. Ratu Oceania Raya; Daerah Istimewa Yogyakarta; On-site; IDR 100.000.000 - 200.000.000; Full time

Job summary

A leading company in the hospitality sector is seeking a skilled cook to manage food production in their Galley. The ideal candidate will have excellent cooking knowledge, ensure high food quality, and maintain cleanliness standards. Responsibilities include preparing food, training staff, and adhering to health regulations. Join a dynamic team that values quality service and operational excellence.

Qualifications

• Excellent cooking knowledge and skills required.
• Ability to maintain food quality and presentation.

Responsibilities

• Control and maintain assigned Galley section and food production.
• Ensure compliance with Public Health Policies and Company Regulations.
• Train and supervise staff as directed.

Skills

Cooking Knowledge

Food Preparation

Guest Service

Job description

Company Description: Provider of Hotel and Marine Personnel to International Cruise Lines, Commercial Shipping and Hotels Worldwide.

Job Description:

1. Hold excellent cooking knowledge and skills, control and maintain an assigned Galley section and its entire food production; follow set recipes & dish guidelines; prepare food samples whenever the Executive Chef deems necessary (tastings, recipe trials, etc.).
2. Check proper equipment storage pertaining to areas of responsibility.
3. Bring forward suggestions and ideas for improvement to the Galley Team; identify training needs and operational issues.
4. Prepare requisitions for daily food production by checking merchandise in Galley stores to avoid overstocking and wastage.
5. Undertake daily recipe reviews and maintain recipe folders for the assigned section, ensuring they are kept in excellent condition.
6. Fulfill last-minute requests due to special functions, itinerary changes, or unforeseen circumstances as instructed by supervisors; communicate the status of the section regarding food production, equipment, maintenance, and staff performance.
7. Maintain and control the entire Service Line during meal hours, ensuring food quality and presentation meet Viking STAR Service Standards.
8. Understand and adhere to working hours policies and procedures.
9. Ensure food preparations and storage comply with Public Health Policies and Company Regulations; maintain “clean as you go” habits.
10. Prepare mise-en-place for all responsibilities 15 minutes prior to service.
11. Participate in “The Daily Reunion” to understand operational needs and uphold Viking’s STAR Service Standards.
12. Provide high-level guest service and maintain impeccable cleanliness and hygiene standards; proactively prepare service according to guest flow and activities.
13. Assign and enforce responsibilities to key personnel; train, coordinate, and supervise staff as directed by the Assistant CDP.
14. Wear appropriate PPE and use correct lifting techniques to prevent injuries.
15. Uphold grooming standards and comply with Viking’s Image and Uniform Standards.
16. Secure company property during rough weather to prevent loss or damage.
17. Motivate to achieve company goals and objectives in quality and financial performance.
18. Know safety and security procedures; participate in onboard training, safety, and evacuation exercises.
19. Demonstrate ability to replace or take over any CDP assignment with proper training.