HAL - Demi Chef de Partie Pastry - SBI

Pocruises; Jakarta Pusat; Sur place; IDR 150 000 000 - 300 000 000; Plein temps

Résumé du poste

Pocruises seeks a Demi Chef de Partie Pastry to direct, supervise, and assist the galley pastry team in delivering high quality products for passengers and crew. The role follows company recipes, maintains schedules, and supports cost control and waste reduction.

You will mentor junior staff, ensure food safety, and collaborate with the Chef de Partie and Sous Chef to uphold standards across all pastry stations while working on a fixed term contract in Indonesia - SBI.

Qualifications

• 3+ years in a 5 star+ hotel, cruise ship or high-profile restaurant performing similar duties.
• 1+ year in a supervisory role with multinational teams.
• Proven ability to supervise, train and delegate to at least 2 subordinates.
• Certification from an accredited advanced food safety program; VSP knowledge preferred.
• Extensive knowledge of kitchen machinery and knife safety.
• Ability to read, write and speak English.

Responsabilités

• Direct and supervise galley pastry production following company recipes and standards.
• Adhere to daily production schedules per itinerary and outlets.
• Maintain recipe files for assigned section and monitor budgets.
• Coach staff on menu knowledge, production skills and culinary techniques.
• Ensure proper receiving, storage and usage of food items from stores.
• Report equipment issues and maintain high sanitation levels.
• Supervise Commis and Assist Cooks, ensuring waste reduction and cost targets.

Connaissances

Multitasking

Teamwork

Culinarian

High-volume service

Culinary supervision

Mentoring

Formation

Culinary college degree

Kitchen knife safety knowledge

Description du poste

HAL - Demi Chef de Partie Pastry - SBI

Department: Galley

Employment Type: Fixed Term Contract

Location: Indonesia - SBI

Reporting To: Chef de Cuisine TAM

Description

Directs, supervises and assists in the activities of team members engaged in the preparation (hands on approach) 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.

Core Capabilities

• 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.

Desired Skills & Experience

• Required: 3+ years’ experience in a 5 star+ hotel, cruise ship or high-profile restaurant performing the functions of a similar position.
• Required: 1+ year experience in a supervisory position preferably in a multi-nationality setting with a proven ability to provide orientation and training.
• Required: Proven ability to provide culinary supervision, training and delegation of at least 2 culinary subordinates.
• Required: Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred.
• Required: Extensive kitchen machinery and knife safety knowledge.
• Required: Ability to effectively read, write and speak English.
• Preferred: Experience working in all major culinary brigade stations with extensive knowledge in designated station.
• Preferred: Degree from accredited culinary college or university.
• Preferred: Working knowledge of computers and the ability to navigate within a variety of software programs.

Note: Other duties as assigned included and not limited to Health, Environmental, Safety and Security responsibilities.