Demi Chef De Partie

Singa Ship Management Phils., Inc.; Philippines; On-site; PHP 391,000 - 614,000; Full time

Job summary

Seabourn in the Philippines seeks a station chef to produce and prepare all food in the assigned kitchen station according to established menus and recipes, ensuring quality and presentation. You will follow daily work plans and maintain high standards of cleanliness and efficiency.

Responsibilities include quality control, FIFO storage, and adherence to USPH and company safety procedures, with attention to personal appearance and conduct at all times.

Qualifications

• 2+ years experience in cruise ship, 5-star Luxury hotels or high-profile restaurant.
• Certification from accredited advanced food safety program.
• Extensive knowledge in VSP preferred.

Responsibilities

• Produce in the preparation of all food in the assigned station in accordance with established menus and recipes.
• Ensure quality, quantity, attractiveness and correctness of all food items served from the station.
• Maintain personal conduct, appearance and dress to meet standards.
• Monitor hours, report scheduling discrepancies per supervisor.
• Check quantity and quality of items ordered, receive and store properly using FIFO.
• Follow daily work plans in line with the daily menu and recipes.

Skills

Food preparation

Quality control

Sanitation

Equipment handling

Job description

Seabourn is committed to providing an exceptional experience for our guests, with a focus on luxury and personalized service.

About the Role

The role involves producing and preparing all food in the assigned station in the kitchen according to established company menus and recipes, ensuring quality and presentation standards are met.

Responsibilities

• Responsible for producing in the preparation of all food in the assigned station in the kitchen in accordance with the established company menus and recipes.
• Responsible for quality, quantity, attractiveness and correctness of all food items served from the station as per company's standard recipes.
• Responsible for the performance, appearance, and dress as well as personal conduct of themselves.
• Controls actual hours worked and complies with MLC2006, reporting any discrepancies between these and the published work schedules to the Sous Chef supervising his station.
• 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, FIFO.
• Follows a daily work plan assigned to his station in accordance with the planned menu and recipes of the day.

Public Health

• Directly responsible for executing food handling and cleaning procedures in accordance with USPH standards in the assigned station in the kitchen organization as outlined in the Safe Food Handling Manual and cleaning specifications per station.
• Responsible to implement and execute proper maintenance and cleaning procedures in the station assigned to him in order to ensure good appearance and condition of these areas.
• Inspects the cleaning procedures and cleanliness of work area and equipment done by all personnel in his assigned station.
• Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to the Sous Chef supervising his station.
• Maintains a high level of productivity, cleanliness and sanitation throughout the entire station at all times.
• Responsible for ensuring that proper work and cleaning methods are being followed in order to produce and serve safe, wholesome, high quality and attractive food for passengers and crew.
• Responsible for the proper use of equipment and utensils to prevent damage or undue maintenance requirements.
• To be familiar with and execute the Seabourn HESS-MS appropriate to their position.

2+ years experience in a cruise ship, 5-star Luxury hotels or high-profile restaurant performing the functions of a similar position. Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred.