Chef de Partie

Ttitle: chef de partie
Rating: crew
Department: galley/ kitchen
Reports to: sous chef/ head chef/ corporate head chef
Subordinates: demi chef de partie/ kitchen porter/ dishwasher
Cabin: shared
Uniform male: black trousers, safety shoes, black socks, black belt
Uniform female: black skirt, safety shoes, natural tights, black belt



  • Must have good knowledge of international cuisine;
  • Must have strong knowledge of the HACCP standards;
  • Previous experience of minimum five (3) years in a culinary field required;
  • Diploma\Certification in a Culinary discipline is necessary;
  • Strong interpersonal and problem-solving abilities;
  • Ability to work well under pressure in a fast-paced environment;
  • Ability to work cohesively with fellow colleagues as part of a team;
  • Ability to focus attention on guest needs, remaining calm and courteous at all times;
  • Must have English and/ or German language skills;
  • Must be reliable and able to work unsupervised;
  • Must be able to work flexible time schedule and to the Company’s standards.



  • Be friendly to passengers and crew as well as focused on job tasks;
  • Discuss and prepare menus in collaboration with the kitchen colleagues;
  • Ensure adequacy of supplies at the cooking stations;
  • Prepare ingredients that should be frequently available (vegetables, spices etc.);
  • Follow the guidance of the Head Chef and/or Sous Chef and have input in new ways of presentation of dishes;
  • Put effort in optimizing the cooking process with attention to cost sufficiency, speed and quality;
  • Enforce strict health and hygiene standards;
  • Help to maintain a climate of smooth and friendly cooperation;
  • To consistently offer professional, friendly and proactive guest service while supporting fellow colleagues;
  • To ensure the consistency in the preparation of all food items for a la carte and\or buffet menus according to Vessel’s cruise recipes and standards;
  • To actively share ideas, opinions and suggestions in daily shift briefings;
  • To ensure all galley colleagues are aware of standards and expectations;
  • To liaise daily with the Demi Chefs de Partie, Sous Chefs and Head Chefs to keep open lines of communication regarding passengers’ feedback;
  • To maintain proper rotation of product in all chillers to minimize wastage/spoilage;
  • To have full knowledge of all menu items, daily features and promotions;
  • To ensure the cleanliness and maintenance of all work areas, utensils, and equipment;
  • To follow the Vessel’s kitchen policies, procedures and service standards;
  • To follow all safety and sanitation policies when handling food and beverage;
  • Perform all duties assigned efficiently, follow the Company’s standards, adhere to procedures of the training manual.

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