Senior Demi Chef de Partie – Cruise Galley Lead

Holland America Line; Jawa Barat; On-site; IDR 167,400,000 - 234,360,000; Full time

Job summary

Holland America Line is seeking a seasoned culinary leader to oversee galley production aboard our ships. You will direct, train and mentor Commis cooks and assistant chefs, ensuring consistency with company recipes and quality while maintaining safety, sanitation and cost targets.

The role requires hands-on capability, strong English communication and experience in high-end hospitality settings. Reports to the Chef de Cuisine TAM; fixed-term contract; onsite Indonesia operations.

Qualifications

• 3+ years in a 5 star+ hotel, cruise ship or high-profile restaurant in a similar role.
• 1+ year in a supervisory position with multinational teams.
• Supervision and delegation of at least 2 culinary subordinates.
• Certification from advanced food safety program; VSP knowledge preferred.
• Extensive kitchen machinery and knife safety knowledge.
• Ability to read, write and speak English fluently.
• Preferred: experience across major culinary brigade stations.
• Preferred: degree from accredited culinary college/university.

Responsibilities

• Direct, supervise and assist in daily galley operations per recipes and standards.
• Comply with waste separation and environmental and USPH food safety procedures.
• Adhere to daily production schedule and maintenance of recipe files.
• Coach staff in menu knowledge, production skills and presentation.
• Monitor hours, ensure food quality, inventory and equipment upkeep.
• Maintain cleanliness, productivity and budget targets in the station.
• Ensure cost targets are met and food ratings targets achieved.

Skills

Multitasking

Teamplayer

Able to learn

Culinarian

Manager

High volume

Fine dining

Versatile cook

Education

Degree from accredited culinary college or university

Advanced food safety certification

Tools

Kitchen machinery

Knife safety

Job description

Holland America Line is seeking a seasoned culinary leader to oversee galley production aboard our ships. You will direct, train and mentor Commis cooks and assistant chefs, ensuring consistency with company recipes and quality while maintaining safety, sanitation and cost targets.

The role requires hands-on capability, strong English communication and experience in high-end hospitality settings. Reports to the Chef de Cuisine TAM; fixed-term contract; onsite Indonesia operations.