Chef De Partie - Amanpulo

Location Overview

Join our corporate team at Aman at Sea. For over three decades, Aman has been synonymous with creating peaceful retreats that offer an escape from the everyday. With the arrival of Amangati, our first luxury motor yacht, Aman expands beyond land, reshaping water exploration and spearheading a new era in maritime experiences.

• Ensure the efficient operation of his respective area by administration, planning, and analysing operations on a day-to-day basis, with the chef and the sous chef.
• Always be a willing team worker. Accepts and performs special assignments within or outside his department as requested by the Immediate Head or Management.
• Keeps abreast of all company policies, code of conduct & behaviour by reading and understanding all guidelines issued pertaining to such matters; and performing such duties and functions as specified in the guidelines.
• Perform other tasks as assigned by immediate superior or management.
• Maintain the company standards of food presentation and service.
• Direct and work closely with his team of commis, steward, waiter/waitress, and other employees.
• Monitor the quality of food taste and presentation and have regular consultations with the chef and the Sous Chef when necessary.
• Make all food delivery requisitions, which must be approved by the Executive Chef and ensures that all non-prepared food items must be returned to the storeroom on a day-to-day basis.
• Control the preparation and cooking of all food for quality and nutritional values.
• Controls and minimizes waste, maintains cleanliness of the kitchen and ensures that kitchen equipment is properly used.
• Inspect product to ensure that company’s product specifications are maintained.
• Ensures that by the end of the shift, cleaning duties are performed satisfactorily.
• To establish and maintain training programs.
• Work with the Chef de Cuisine and Executive Chef to ensure proper crew selection and maintaining of proper manning levels.
• Monitor personnel in his area (i.e. hygiene and uniforms).
• Make recommendations to the chef regarding progress and performance of his subordinates.
• Ensure that the U.S.P.H and FSMS standards are maintained.
• Set special projects and target levels and monitors the achievement of the same.