HAL - Demi Chef de Partie TAM - CTI

Handles and prepares food for service to guests and crew according to the company’s menus and recipes.

Key Responsibilities

- Comply with company policy regarding waste separation and environmental compliance. - Act as a company ambassador for food waste by creating minimal food waste when preparing any product. - Responsible for overall quality, quantity, attractiveness and correctness of all food items prepared and served. - Implementing and executing food handling and cleaning procedures for the galley in accordance with USPH standards. - Follows all HACCP procedures set by the company. - Properly utilizes, maintains, and returns equipment and utensils to prevent damage, loss, or undue maintenance. - Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to Chef de Partie. - Responsible for performance, appearance, dress and personal conduct in accordance with company rules and regulations. - Ensure Guest Satisfaction Scores are met for food ratings in assigned area. - Follows guidelines and instructions established by Chef de Partie and/or Chef de Cuisine. - Maintains a high level of productivity, cleanliness, and sanitation throughout entire work shift. - Perform other job related functions as assigned.

Skills, Knowledge and Expertise

- 2+ years’ experience in a 5 star+ hotel, cruise ship or high-profile restaurant performing the functions of a similar position. - Experience in high volume operation of at least 100 meals per service. - Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred. - Extensive kitchen machinery and knife safety knowledge. - Ability to effectively read, write and speak English. - Preferred: Degree from accredited culinary college or university.