The Demi Chef de Partie is responsible for managing an assigned kitchen station, ensuring the preparation, production, and presentation of high-quality food for guests and crew. Duties include preparing meats, seafood, vegetables, and starches, assisting in breakfast service, and ensuring compliance with USPH and company sanitation standards. The role involves executing recipes accurately, overseeing mise-en-place, maintaining food safety and hygiene, and collaborating with the Chef de Partie and team members. The Demi CDP ensures all dishes meet taste, quality, and presentation standards, monitors stock rotation (FIFO), and upholds cleanliness and maintenance procedures. Flexibility, efficiency, and adherence to safety regulations are essential.
Qualifications
- Minimum 3 to 5 years of culinary experience, including at least 2 years as an Assistant Chef de Partie or similar role in a premium hospitality environment; or formal culinary education with 1 to 3 years (including apprenticeship), of relevant experience in a 5-star setting.
- Advanced culinary skills with strong recipe comprehension and conversion abilities.
- Demonstrated passion for food and dedication to a culinary career.
- Fluent in English with excellent communication and comprehension skills.
- Knowledge of HACCP, USPH, and public health/sanitation policies.
- Professional appearance, impeccable hygiene, guest-focused and service-oriented.
- Team player with flexibility, resilience, and a strong work ethic.
- Previous cruise experience is an advantage.
- Must be at least 21 years old and able to work in a multi-cultural, confined environment.
