Demi Chef de Partie - TSTC

About the Company

Department: Galley
Location: Thailand – TSTC

By applying to this position, your application will be submitted to TSTC, one of Princess Cruises official Hiring Partners based in Thailand. A recruiter from TSTC will contact you if your qualifications align with the requirements for this position.

Princess Cruises is a global cruise line with a diverse international team and extensive professional development and recreational programs. The company seeks team members who provide friendly, attentive and authentic service to create memorable experiences for guests.

Responsibilities

• Carry out culinary production in the assigned station in the Main Galley or other outlets according to Company recipes and specifications, as directed by the Sous Chef or Chef de Partie.
• Adhere to the daily production schedule under the direction of the Sous Chef or Chef de Partie, based on itinerary and outlet needs.
• Ensure assigned section recipe files are in order and well maintained.
• Seek guidance from the Sous Chef or Chef de Partie to execute production according to Company recipes.
• Monitor ingredient consumption for daily production and inform the Sous Chef or Chef de Partie when fluctuations occur.
• Coach subordinates in menu and recipe knowledge, production skills and culinary techniques, product holding techniques, and presentation and delivery of product, under direction.
• Train staff and ensure compliance with Company, safety, environmental, USPH and Fleet regulations, and other internal, external, and governmental regulations as directed.
• Assist in on-the-job training for new-to-vessel Galley staff in assigned sections as directed by the Sous Chef or Chef de Partie.
• Adhere to USPH requirements and ensure cooking/preparation processes reduce food waste.
• Handle and utilize all materials and goods with care during production to eliminate waste; monitor and coach assigned staff to do the same.

Qualifications

• Formal qualification in culinary arts from a recognized culinary training institution.
• Minimum 4 years of experience in a large culinary production environment (Hotels, Resorts, or Cruise Ship) with at least 1 year experience as Demi Chef De Partie.
• Solid knowledge of Western cuisines and basic knowledge of public health and sanitation regulations and procedures.
• Ability to train and motivate Commis Chefs; experience assisting with on-the-job training.
• Good English language skills, both verbal and written.
• Motivation to excel in all aspects of job duties and responsibilities.
• Personable communicator with outstanding social skills and a warm, friendly, and caring personality.
• Commitment to establish and maintain courteous and professional working relationships in a diverse cultural environment.

Job Benefits

• Competitive salary package.
• Comfortable double cabin provided.
• Company-paid travel to and from the ship.
• Access to exclusive areas and benefits onboard (depending on rank and occupational group).
• Vibrant recreation and welfare program to support well-being and work-life balance.
• Learning and development opportunities to grow skills and advance career.
• Opportunity to travel the world while working.
• Welcoming, inclusive, and dynamic work environment.