Contract Chef de Partie – American All-inclusive Ultra-luxury Cruise Line [ Malaysians & Singaporeans ] Jobs, Salary up to MYR 11,666 in Agensi Pekerjaan Jobs Kreate WP Kuala Lumpur - Maukerja

The Chef de Partie leads an assigned galley section and oversees its entire food production with minimal supervision while maintaining quality, consistency, cost control and sanitation standards.

Work aboard an American all-inclusive ultra-luxury cruise line following destination-rich global itineraries that visit renowned cities, culturally significant ports and smaller coastal destinations. Build valuable international culinary experience while travelling across multiple continents.

Important: Cruise ship grading differs from land-based hotel grading. Depending on relevant experience and the client’s assessment, candidates may be considered for a position one or two ranks below their current land-based role.

• Applications are open to Malaysians and Singaporeans only.

• This is a full-time position. Part-time applications will not be considered.

• Minimum 2 years of experience as a Chef de Partie.

• Minimum 8 years of professional culinary experience in a 4-star or 5-star hotel or resort, upscale cruise line or high-volume convention banqueting operation.

• Able to manage hot or cold kitchen sections, including sauce, vegetables, fish, roast and other main production sections.

• Culinary School degree, Food Hygiene certification or an equivalent combination of education and experience.

• Cruise ship experience in a similar position is preferred but not compulsory.

• Fluent in written and spoken English.

• Strong leadership, decision-making, administrative and team-coaching skills.

• Cost-conscious and quality-focused, with the ability to work under pressure.

• Able to follow scheduled working hours and collaborate with an international team.

• Knowledge of Microsoft Outlook, Word, Excel and PowerPoint.

• Must be able to lift or move up to 25 kilograms without assistance.

Salary

• Salary: USD 2,850

• Contract duration: 5 months

• Lead an assigned galley section and oversee its entire food production with minimal supervision.

• Accept assignments in hot or cold kitchen sections according to operational requirements.

• Coordinate and supervise personnel assigned to the section.

• Assign duties, delegate tasks and monitor the performance of junior team members.

• Prepare food according to approved recipes, culinary terminology and quality standards.

• Maintain consistency in taste, quality, presentation and production levels.

• Review recipes daily and keep recipe records properly organised.

• Prepare food samples, tasting portions and presentation plates when requested.

• Recommend production improvements and more effective cost-control practices.

• Prepare daily food requisitions and verify deliveries for accuracy.

• Report missing, incorrect or incomplete deliveries to the immediate supervisor.

• Conduct workstation checks to minimise ingredient deterioration, spoilage and waste.

• Enforce HACCP procedures and applicable public-health and sanitation regulations.

• Prepare the assigned section for announced and unannounced inspections.

• Maintain proper personal hygiene, grooming and uniform standards.

• Mentor, train and develop junior culinary team members.

• Assist with food-storage operations, quality control and special events when required.

• Follow all shipboard safety procedures and participate in mandatory training and safety drills.

• Perform other duties assigned by shipboard management.

• Medical Insurance
• Staff Meal
• Medical Coverage On-site
• Flight Ticket Two-way
• Travel Around the World
• Accommodation Provided
• Tax-free Income