Chef De Partie (Cruise) – Worldwide

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

• Oversee daily food preparation and service to company standards.

• Ensure food quality, portion control, and adherence to recipe specs.

• Supervise team members in proper uniform, hygiene, and safe practices.

• Assist in team training and development; complete onboarding checklists.

• Monitor and report on food loading quality and discrepancies.

• Ensure accurate HACCP/USPH compliance, including temperature logs and sanitation.

• Maintain equipment, submit repair requests, and follow up as needed.

• Manage requisitions, storage rotation, and stock levels using CrunchTime.

• Communicate with provisioning teams on shortages and alternatives.

• Support cleaning coordination and waste separation procedures.

• Attend and ensure team attendance at all drills, trainings, and briefings.

• Submit paperwork and reports in a timely, accurate manner.

• Collaborate with galley management on process improvements and new initiatives.

• Assist in culinary classes or projects as assigned by senior chefs.

Requirements

• Culinary degree or equivalent certification preferred.

• 3+ years in a similar role within a high-volume kitchen (cruise ship or upscale hotel/resort experience preferred).

• Strong knowledge of HACCP, USPH, food handling, and sanitation protocols.

• Experience managing food cost, inventory, and kitchen operations.

• Ability to train, lead, and inspire a multicultural team.

• Familiarity with hospitality software (e.g., CrunchTime, MS Office).

• Excellent communication, planning, and organizational skills.

• Willingness to work at sea and adapt to shipboard life.