Chef De Partie

About the role

The Chef de Partie will lead a designated kitchen section, working closely with the Sous Chef to maintain high culinary standards, ensure consistent taste, and uphold food safety regulations across all operations.

Key responsibilities

• Direct, coach, support and evaluate team members within the assigned section.
• Prepare and follow company recipes, guaranteeing quality and consistency.
• Coordinate daily production, control costs and suggest improvements.
• Manage electronic food requisitions, verify deliveries and report discrepancies.
• Oversee food safety, HACCP compliance and public‑health standards for inspections.
• Maintain immaculate recipe folders and conduct daily recipe reviews.
• Supervise all tasks in any kitchen station, including sauces, fish, roast, cold kitchen, and outlet stations.
• Ensure personal appearance, uniform and hygiene meet company policies.

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.
• Strong management, communication, problem‑solving and interpersonal abilities.
• Excellent customer‑service orientation and conflict‑resolution skills.
• Proven planning, coaching, staffing and evaluation capabilities.

Required skills

• Culinary arts and recipe development.
• Food safety compliance (HACCP).
• Public‑health regulations across multiple jurisdictions.
• Cost control and production efficiency.
• Electronic food requisition systems.
• Intermediate computer software proficiency.
• Basic accounting principles (debits/credits, adjustments).
• Report writing and business correspondence.