Cruise Line Sous Chef: Lead Multi-Kitchen Galley

PT Ratu Oceania Raya

Tangerang Selatan

On-site

IDR 120,000,000 - 180,000,000

Full time

4 days ago

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Job summary

PT Ratu Oceania Raya is seeking a seasoned Chef de Partie to lead culinary operations across multiple kitchen stations in a high-volume environment. You will implement company recipe standards, ensure food quality, and guide staff while adhering to food safety and operational procedures.

Key responsibilities include audits of recipes, plate presentation, daily tastings, and acting as a liaison to senior leadership.

Qualifications

3 years of formal culinary training from an accredited culinary school or recognized apprenticeship.
Minimum 3 years of total experience, including at least 2 years as Chef de Partie in a high-volume kitchen.
Ship experience required.

Responsibilities

Implement company recipe guidelines for assigned areas via recipe booklets, plate presentation guidelines, and audits.
Maintain high food quality standards during storage, production, and service.
Facilitate daily menu presentations and food tasting sessions.
Act as a direct liaison between galley crew and senior culinary leadership.
Provide peer support, guidance, and daily operational direction to cooks and kitchen staff.
Ensure proper opening and closing procedures for all kitchens and production areas.
Handle and maintain operating equipment, proactively reporting maintenance needs.
Assist in meeting food cost budgets and financial targets.
Share feedback on recipe formulation and improvement.