Demi Chef de Partie (TAM) – Fixed Term

About the role

The Demi Chef de Partie (TAM) supports the galley team in preparing high‑quality meals for passengers and crew aboard PT. Ratu Oceania Raya. Working under the Chef de Partie or Sous Chef, you will ensure recipes, standards and schedules are followed while maintaining a clean and safe kitchen environment.

Key responsibilities

• Prepare and supervise food production in the assigned station, following company recipes, specifications and the daily production schedule.
• Monitor waste, enforce food handling and cleaning procedures in line with USPH standards, and ensure all equipment is functional and reported for repair when needed.
• Control inventory receipt, storage conditions and usage, and report any discrepancies to the Chef de Partie.
• Coach and train Commis and Assistant Cooks on culinary techniques, product handling and cost‑efficient practices.
• Maintain productivity, cleanliness and sanitation, and meet budget and cost targets for the station.

Required profile

• Minimum 3 years experience in a 5‑star hotel, cruise ship or high‑profile restaurant, with at least 1 year in a supervisory role.
• Proven ability to supervise, train and delegate to at least two culinary sub‑ordinates.
• Certification from an accredited advanced food‑safety program.
• Fluent in English, both written and spoken.

Required skills

• Advanced food safety certification.
• Knowledge of VSP (Vegetable Service Procedures) preferred.
• Extensive kitchen machinery and knife safety expertise.
• Ability to operate computer software for inventory and scheduling.