Chef De Partie (Miami)

Bring your culinary expertise to Celebrity Cruises and take ownership of a key role in delivering exceptional dining experiences at sea. As a Chef de Partie, you'll oversee your assigned kitchen section, ensuring every dish meets our high standards of quality, presentation, and consistency while working alongside a talented and passionate culinary team.

QUALIFICATIONS AND EDUCATION

• Minimum 8 years of experience in an upscale hotel, resort, cruise ship, or convention banqueting environment, including at least 2 years as a Chef de Partie. Shipboard experience preferred.
• Culinary school degree required.
• Strong leadership and organizational skills in a multicultural and fast-paced environment.
• Excellent communication, problem-solving, and interpersonal skills.
• Proven ability to coach and support team members while maintaining high performance standards.
• Strong understanding of guest service excellence and quality assurance principles.
• Intermediate computer skills required.
• Knowledge of inventory management, cost control, and basic accounting practices.
• Ability to prepare reports and maintain effective working relationships with shipboard and corporate leadership.
• Fluent English communication skills, both verbal and written.

Mastering Your Culinary Station

• Oversee daily food production within assigned kitchen sections, ensuring consistency in taste, quality, and presentation.
• Follow company recipes, preparation methods, and culinary standards with precision.
• Support food tastings, special requests, and service presentations as required.
• Monitor production levels and recommend improvements to enhance efficiency and reduce waste.
• Maintain complete readiness to support multiple kitchen areas when operational needs require.

Delivering Quality Every Day

• Ensure compliance with HACCP procedures, Public Health regulations, and company food safety standards.
• Maintain clean, organized, and inspection-ready work areas at all times.
• Verify requisitions and deliveries, reporting discrepancies promptly.
• Conduct regular checks to ensure proper storage, labeling, and handling of products.
• Uphold the highest standards of sanitation, hygiene, and professionalism.

Supporting Team Success

• Coordinate daily assignments and assist in supervising team members within your section.
• Provide guidance, support, and coaching to help maintain culinary standards.
• Monitor workstation performance to ensure quality, productivity, and service expectations are achieved.
• Promote teamwork, collaboration, and a positive work environment.
• Lead by example through accountability, professionalism, and attention to detail.

Managing Resources Responsibly

• Support inventory control and cost-management initiatives within assigned areas.
• Ensure products and supplies are used efficiently to minimize waste.
• Conduct workstation spot checks to ensure proper storage and product utilization.
• Assist with operational records, requisitions, and reporting requirements.
• Contribute to maintaining departmental performance and financial goals.