Demi Chef de Partie

5 days ago

Manila, National Capital Region, Philippines beBeePizza Full time $45,000 - $60,000

We are seeking a highly skilled Demi Chef de Partie Pizza to join our culinary team. This is an exciting opportunity for a motivated and experienced pizza maker to work on a luxury cruise line.

The successful candidate will be responsible for overseeing the preparation and presentation of pizzas, ensuring high-quality standards are maintained at all times. This role requires strong leadership skills, excellent communication abilities, and the ability to work well under pressure.

Key Responsibilities:
  • Control production pace and drive preparation process to ensure quality and consistency.
  • Supervise 2nd Commis-Pizzeria during mise en place, pizza production, and baking.
  • Ensure production adheres to company recipes and guidelines.
  • Taste-test products regularly and monitor mise en place during production.
  • Maintain recipe files and ensure staff have access to necessary information.
  • Adhere to daily production schedule and monitor ingredient consumption.
  • Work with Chief Baker to achieve cost targets in the Pizzeria.
  • Continuously improve production methods and techniques.
Requirements:
  • Minimum 3 years' experience as a Pizza Maker, with at least 2 years as 2nd Commis Pizza.
  • Recent experience in high-volume handmade pizza production.
  • Strong knowledge of U.S.P.H. regulations and ability to explain concepts.
  • Familiarity with pizza making bakery procedures and styles.
  • Excellent communication skills and outgoing personality.
  • Able to supervise multicultural subordinate crew members.
  • Proficient in English language.
Benefits:
  • Competitive salary package.
  • Cabin accommodation.
  • Company-paid travel to and from ship.
  • Access to exclusive areas and benefits onboard.
  • Vibrant recreation and welfare program.
  • Opportunities for career growth and development.
  • Travel opportunities around the world.
  • Inclusive and dynamic work environment.

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