Chef de Partie

About the role

The Chef de Partie will lead a kitchen section, ensuring high‑quality food production and strict adherence to safety standards. Working closely with the Sous Chef, you will coach and supervise team members while maintaining consistency across all dishes.

Key responsibilities

• Direct, coach, support and evaluate all direct reports in collaboration with the Sous Chef.
• Prepare and follow company recipes, maintaining taste consistency and quality.
• Coordinate and delegate tasks within the assigned kitchen section.
• Conduct daily recipe reviews and keep recipe folders immaculate.
• Handle special requests such as show plates, food samples and tastings.
• Control production levels, suggest cost‑saving improvements and prepare electronic food requisitions.
• Oversee any main kitchen section (sauce, fish, roast, cold, etc.) and ensure full food production.
• Maintain compliance with public health regulations (US, Anvisa, Shipsan, Canadian, Australian, etc.) and HACCP program.
• Prepare the area for announced or unannounced health inspections.
• Ensure personal appearance, uniform and hygiene meet company standards.

Required profile

• Minimum 8 years experience in upscale hotel, resort, cruise ship or convention banqueting service.
• At least 2 years as a Chef de Partie; shipboard experience preferred.
• Culinary school degree required.
• Strong management, communication and problem‑solving abilities in a multicultural environment.
• Excellent customer‑service and team‑building skills.

Required skills

• HACCP and food‑safety compliance.
• Electronic requisition and inventory software.
• Basic accounting principles (debits/credits, adjusting entries).
• Intermediate computer software proficiency.