Chef De Partie

Key Responsibilities:

Prepare and cook dishes according to the menu and recipes provided by the Executive Chef onboard the cruise ship

Oversee the work of junior chefs and kitchen staff in your section

Monitor food quality and presentation to ensure consistency and high standards are met

Assist in menu planning and development, taking into consideration guest preferences and dietary restrictions

Maintain a clean and organized work station, and ensure all kitchen equipment is properly maintained

Train and mentor junior chefs and kitchen staff on proper cooking techniques and food safety standards

Follow all health and safety regulations and maintain a safe working environment

Keep track of inventory and assist in ordering supplies as needed

Collaborate with other departments, such as the dining room and bar, to ensure smooth operation and guest satisfaction

Participate in special events and promotions as needed

Requirements:

Minimum of 2 years experience as a Chef de Partie or a similar role in a high-volume, fine dining establishment

Culinary degree or equivalent training preferred

Strong knowledge of international cuisine and cooking techniques

Excellent organizational and time management skills

Ability to work well under pressure and in a fast-paced environment

Team player with strong leadership skills

Fluent in English, both written and verbal

Willingness to work and live onboard a cruise ship for extended periods of time