Chef De Partie (Cruise) – Worldwide
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Location | Worldwide |
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Job Type | Permanent |
My client is currently looking for Chef de Parties’ responsible of overseeing food production and service in their assigned galley section, supporting the Executive Chef and Sous Chef.
Responsibilities
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Oversee daily food preparation and service to company standards.
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Ensure food quality, portion control, and adherence to recipe specs.
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Supervise team members in proper uniform, hygiene, and safe practices.
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Assist in team training and development; complete onboarding checklists.
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Monitor and report on food loading quality and discrepancies.
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Ensure accurate HACCP/USPH compliance, including temperature logs and sanitation.
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Maintain equipment, submit repair requests, and follow up as needed.
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Manage requisitions, storage rotation, and stock levels using CrunchTime.
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Communicate with provisioning teams on shortages and alternatives.
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Support cleaning coordination and waste separation procedures.
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Attend and ensure team attendance at all drills, trainings, and briefings.
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Submit paperwork and reports in a timely, accurate manner.
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Collaborate with galley management on process improvements and new initiatives.
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Assist in culinary classes or projects as assigned by senior chefs.
Requirements
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Culinary degree or equivalent certification preferred.
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3+ years in a similar role within a high-volume kitchen (cruise ship or upscale hotel/resort experience preferred).
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Strong knowledge of HACCP, USPH, food handling, and sanitation protocols.
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Experience managing food cost, inventory, and kitchen operations.
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Ability to train, lead, and inspire a multicultural team.
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Familiarity with hospitality software (e.g., CrunchTime, MS Office).
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Excellent communication, planning, and organizational skills.
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Willingness to work at sea and adapt to shipboard life.