Demi Chef De Partie

TopKarir.Global; Provinsi Bali; On-site; IDR 432,355,000 - 540,443,000; Full time

Job summary

Carnival Cruise Line is seeking a Demi Chef De Partie to join our onboard culinary team. You will maintain food quality and presentation, follow USPH/HACCP standards, and assist the head chef and trainees in a fast-paced, diverse galley environment.

Ideal candidates have 2+ years in a 4-star hotel/restaurant, a hospitality or food production background, and the ability to supervise others. Cruise experience is preferred; applicants should be 21+.

Qualifications

• Fluency in conversational and written English.
• 2+ years experience in a hotel/restaurant (4-star) serving contemporary continental cuisine.
• Cruise ship experience preferred.
• Diploma/Degree in Hospitality or Food production preferred but not required.
• At least 21 years old.

Responsibilities

• Maintaining the quality and presentation of all food served and the expedition thereof.
• Following all USPH and HACCP procedures in all food production and galley maintenance.
• Assisting the first cook in directing and leading the assistant cooks and trainees.
• Ensuring backup is provided for the service lines.
• Following all recipes to company specifications and avoiding wastage.
• Communicating and cooperating with other team members to ensure a smooth food delivery system.
• Ensuring environmental separation standards are followed.
• Performing all other tasks assigned by senior management.

Skills

English fluency

Team leadership

Positive attitude

Self-motivated

Motivate and supervise

MS Office

Education

Hospitality or Food production degree/diploma

Tools

MS Office

Job description

Set sail with Carnival Cruise Line and help us bring the FUN aboard one of our fantastic vessels as a Demi Chef De Partie! (DCDP).

You will be a real foodie who loves engaging with your team, has an eye for detail, and enjoys being part of a large, diverse, and busy team where no two days are the same, but there is always FUN!

Responsibilities:

• Maintaining the quality and presentation of all food served and the expedition thereof.
• Following all USPH and HACCP procedures in all food production and galley maintenance.
• Assisting the first cook in directing and leading the assistant cooks and trainees.
• Ensuring backup is provided for the service lines.
• Following all recipes to company specifications and avoiding wastage.
• Communicating and cooperating with other team members to ensure a smooth food delivery system.
• Ensuring environmental separation standards are followed.
• Performing all other tasks assigned by senior management.

Requirements:

• Fluency in conversational & written English.
• Candidates should have a positive attitude and be self self-motivated.
• Ability to motivate, train and supervise workforce.
• A Diploma / Degree in Hospitality or Food production is preferred but not required.
• A minimum of 2-years experience in a hotel/restaurant (minimum of 4-star rating) serving contemporary continental cuisine/fusion with extensive significant banqueting capability in a capacity of DCDP or similar.
• Previous Cruise ship experience is preferred.
• Basic computer skills (MS office) are advantageous but not essential.
• At least 21 years old.