The Chef de Partie plays a key role in ensuring the quality, consistency, and presentation of dishes served across onboard dining venues. Responsible for leading a designated galley section, this role oversees food preparation, coordinates with culinary leadership, and supports a smooth and efficient kitchen operation. Responsibilities include following set recipes, training junior team members, maintaining cleanliness and safety standards, and managing daily mise-en-place. Chef de Parties contribute to guest satisfaction by upholding culinary excellence, supporting service flow, and actively participating in ongoing kitchen operations, ensuring every dish meets brand standards and exceeds expectations.
Qualifications
- Minimum 2 years in a Chef de Partie or equivalent role within a high-volume or fine-dining kitchen * Formal culinary training or equivalent experience required.
- Strong leadership and communication skills; able to train and supervise team members.
- Proficient in food safety practices, including HACCP and public health standards.
- Skilled in all kitchen stations with solid understanding of recipe execution and cost control.
- Ability to manage mise-en-place and service timing under pressure.
- Comfortable working in a multicultural, fast-paced environment.
- Previous shipboard or remote hospitality experience preferred.
