Chef de Partie

About the role

The Chef de Partie is responsible for delivering high‑quality, efficient and technically excellent food preparation while strictly adhering to company policies and public health standards. The role aims to achieve total guest satisfaction across all onboard dining venues.

Key responsibilities

• Prepare and present menu items according to standardized recipes, guest preferences and dietary requirements.
• Manage assigned kitchen stations, ensuring cleanliness, organization and timely setup for service, buffets and special events.
• Monitor food quality, storage, inventory and requisitions to minimize waste and control costs.
• Support menu execution across various outlets such as room service, specialty restaurants and events.
• Train and supervise junior kitchen staff, identifying development needs and ensuring adherence to standards.
• Maintain strict compliance with public health, safety and hygiene regulations, including equipment maintenance and inspection readiness.
• Collaborate with culinary leadership and cross‑functional teams to ensure seamless operations and exceptional guest satisfaction.
• Adapt to specialized roles (e.g., Poissonier, Entremetier, Gardemanger, Tournant) as required.
• Participate in crew and passenger safety drills and comply with all safety and pollution‑prevention procedures.

Required profile

• Valid STCW95 certification.
• Minimum of 4 years experience in a similar position, including at least 1 year as Entremetier, Gardemanger or Poissonier in an international 5‑star establishment.
• Good knowledge of International and European cuisine.
• Knowledge of public health policies and procedures.
• Strong knife skills and proficiency in all galley stations.
• Physically and medically fit, with high moral integrity.
• Excellent fluent English (verbal and written) for safety and guest interaction.

Required skills

• International and European cuisine
• Public Health policies and procedures
• Culinary fundamentals
• Knife skills
• Food preparation