Information Resource
Welcome on board!
Every day, thousands of Holland America Line guests hear this warm greeting as they board our ships. This phrase represents the spirit that inspires our entire company, Holland America Line. There may be more than one thousand job titles at Holland America Line, but all of us have the same goal - to be the world's best hosts.
Thank you for your interest in shipboard employment with Holland America Line.
Hotel Officers
We are currently recruiting the following positions in the Hotel Department:
Demi Chef de Partie
Directs, supervises and assists in the activities of subordinates engaged in the preparation of the established quality of food for service to passengers and crewin the partie assigned. Reports to 2nd Executive Chef (or Sous Chef)
Works closely and cooperates with superiors, colleagues and subordinates in order to achieve the highest possible passenger satisfaction from the products served.
Directly responsible for implementing and executing food handling and cleaning procedures in accordance with USPH standards in the assigned partie in the kitchen organization as outlined in the Safe Food Handling Manual and cleaning specifications per partie.
Responsible for quality, quantity, attractiveness and correctness of all food items served from the partie as per company's standard recipes.
Responsible for the performance, appearance, dress and personal conduct of all employees assigned to his partie. Reports on these subjects objectively and timely to his Sous Chef.
Controls actual hours worked of the employees assigned to the partie and reports any discrepancies between these and the published work schedules to Sous Chef supervising his partie. Prepares a daily work plan for all employees assigned to his partie in accordance with the planned menu and recipes for the day.
Responsible for checking that quantity and quality of items ordered from stores are received and stored in proper condition and thereafter used in the correct way.
Responsible to implement and execute proper maintenance and cleaning procedures in the partie assigned to him in order to ensure good appearance and condition of these areas. And inspects the cleaning procedures and cleanliness of work area and equipment done by all personnel in his assigned partie.
Responsible for the proper use of equipment and utensils to prevent damage or undue maintenance requirements. Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to the Executive Sous Chef supervising his partie.
Assigns all cleaning responsibilities within his partie according to the cleaning schedule and delivers a written report to the 2nd Exec Chef regarding any problems that have occurred. If partie has GPA personnel assigned, he is responsible for his performance.
Prepares a daily requisition for Executive Chef for all items ordered from stores for use in his partie.
Hiring Criteria
- 2+ years experience in a 5 star+ hotel, cruise ship or high profile restaurant
- 1+ year experience in a supervisory position preferably in a multi nationality setting
- Culinary Degree and/or certifications from accredited culinary school or college.
- Proven ability to provide orientation and training
- Heavy volume cold and hot food kitchen production including hors d'ouevres. Should be able to run with confidence all sections of the kitchen including the fish prep.
- Advanced USPH or other accepted Sanitation certification
- Computer skills, to include MS Outlook, MS Word and MS Excel
- Ability to effectively read, write, and speak English
Application Instructions:
- Check that you meet or exceed the hiring criteria for the position listed above.
- Send an email with a resume attached to Hotel_Careers@hollandamerica.com with the job title as the subject.
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