Demi Chef de Partie – Galley (HAL) – PTAMI

About the role

The HAL Demi Chef de Partie will work in the galley, preparing high‑quality meals for passengers and crew on scheduled flights. Reporting to the Chef de Partie or Sous Chef, you will ensure that all food is produced to company recipes, standards and the itinerary schedule.

Key responsibilities

• Follow company waste‑separation and environmental policies.
• Implement food handling and cleaning procedures in line with USPH standards.
• Prepare dishes according to company recipes and specifications, adhering to the daily production schedule.
• Maintain recipe files and monitor ingredient consumption, reporting any fluctuations.
• Supervise Commis Cooks and Assistant Cooks, ensuring proper preparation, presentation and sanitation.
• Control actual hours worked, report schedule discrepancies, and verify quality and quantity of received supplies.
• Report equipment malfunctions and maintain a clean, productive work environment.
• Coach staff on menu knowledge, culinary techniques, product handling and waste reduction.
• Meet cost and food quality targets set by the Sous Chef or Chef de Partie.

Required profile

• Hands‑on experience in a high‑volume galley or commercial kitchen.
• Ability to follow detailed recipes and maintain strict hygiene standards.
• Strong organizational skills to manage production schedules and inventory.
• Leadership capability to guide junior kitchen staff and ensure compliance.

Required skills

• Food safety compliance (USPH standards).
• Culinary preparation and plating techniques.
• Recipe execution and ingredient portion control.