Chef de Partie

We are recruiting Chef de Partie candidates for placement with leading cruise lines. As a Chef de Partie, you will oversee a specific section of the galley, ensuring high standards of food preparation, presentation, and hygiene. You will work under the Sous Chef and Executive Chef, supervising junior staff and contributing to the smooth operation of the kitchen.

Responsibilities:

Prepare and cook dishes in your assigned section (sauces, grill, larder, pastry, etc.); Supervise and train Commis Chefs and junior staff; Ensure food quality, portion control, and presentation standards are met; Maintain cleanliness and organization in your section; Follow food safety and hygiene standards (HACCP/USPH); Collaborate with the culinary team to deliver menus across buffets, dining rooms, and specialty restaurants;

Requirements:

Previous experience as Chef de Partie (hotel, resort, or cruise ship preferred); Strong culinary skills and knowledge of international cuisine; Ability to work in a fast‑paced, multicultural environment; Team leadership and communication skills; Flexibility to work varied shifts and long hours at sea;

Benefits:

Competitive salary and contract terms (set by cruise line); Accommodation and meals provided onboard; International travel opportunities; Career growth within the cruise line culinary hierarchy;