Sous Chef for Disney Cruise Line

PT Ratu Oceania Raya; Tangerang Selatan; On-site; IDR 120,000,000 - 180,000,000; Full time

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.

Skills

Culinary leadership

Kitchen stations mastery

Food safety

USPH knowledge

Recipe adherence

Time management

Team leadership

Education

Culinary diploma

Job description

This role involves leading culinary operations across multiple kitchen stations in a high-volume environment. You will be responsible for implementing company recipe standards, maintaining food quality, and providing leadership and guidance to kitchen staff while ensuring compliance with food safety standards and operational procedures.

Key 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

About you

3 years of formal culinary training from an accredited culinary school or recognized apprenticeship

Minimum 3 years of overall experience, with at least 2 years working as a Chef de Partie in a high-volume kitchen environment

Ship experience required

Proficient in all stations across the kitchen

Strong knowledge of safe food handling, HACCP, and United States Public Health (USPH) standards

Ability to strictly follow standardized recipes and proficiency in recipe conversion

Basic computer knowledge

Demonstrated ability to lead a culinary team across multi-functional and diverse areas

Natural initiative to undertake or continue tasks without regular supervision

Ability to work effectively under tight timeframes, strict deadlines, and clear budget goals