Chef de Partie

Key Responsibilities:

- Prepare and cook menu items in accordance with company standards and guest preferences

- Oversee and train junior chefs and kitchen staff in your section

- Maintain a clean and organized work area, following all food safety and sanitation guidelines

- Assist in menu planning and development, taking into consideration guest feedback and dietary restrictions

- Monitor inventory levels and order supplies as needed onboard the cruise ship

- Collaborate with other departments, such as the dining room and bar, to ensure a seamless dining experience for guests

- Adhere to all company policies and procedures, including health and safety regulations

- Continuously strive to improve and innovate in your section, keeping up with industry trends and techniques

Qualifications:

- Minimum 3 years of experience as a Chef de Partie in a high-volume, fine dining establishment (preferrably 4 and 5 star restuarants/hotels)

- Culinary degree or equivalent experience

- Strong knowledge of various cooking techniques and cuisines

- Ability to work in a fast-paced, team-oriented environment

- Excellent communication and leadership skills

- Attention to detail and ability to maintain high standards of quality

- Ability to adapt to changing menus and guest preferences

- Valid food handling and safety certification