Demi Chef de Partie – Fixed Term

About the role

The Demi Chef de Partie supports the kitchen team in delivering high‑quality dishes for Seabourn guests at PT. Ratu Oceania Raya. Reporting to the Chef de Partie and assisted by the Sous Chef, you will ensure that all food preparation meets the company’s standards for taste, presentation, and safety.

Key responsibilities

• Prepare and cook menu items for the assigned station according to established recipes.
• Maintain quality, quantity, and visual appeal of all dishes served from your station.
• Monitor personal appearance, dress code, and conduct in line with company policies.
• Track actual working hours, comply with MLC2006, and report schedule discrepancies.
• Receive, store, and rotate inventory using FIFO and ensure proper condition of supplies.
• Follow daily work plans and menu specifications for the station.
• Execute food handling and cleaning procedures in accordance with USPH standards and the Safe Food Handling Manual.
• Inspect equipment, report malfunctions, and maintain a clean, sanitary work area.

Required profile

• Degree or diploma from an accredited culinary college or university.
• Minimum 2 years of experience in a similar kitchen role, preferably on a cruise ship or hotel.
• Proficiency in reading, writing, and speaking English.

Required skills

• Food safety compliance (USPH standards).
• Sanitation and cleaning procedures.
• FIFO inventory management.
• Use of Safe Food Handling Manual.
• Familiarity with Seabourn HESS‑MS protocols.