Chef De Partie

Position summary

Culinary duties

• Prepare and present menu items to standardized recipes, guest preferences, and dietary requirements.
• Manage assigned kitchen stations, maintaining cleanliness, organization, and timely setup for service, buffets, and special events.
• Monitor food quality, storage, inventory, and requisitions to minimize waste and control costs.
• Support menu execution across room service, specialty restaurants, and events.
• Train and supervise junior kitchen staff, identify development needs, and ensure standards are followed.
• Maintain compliance with health, safety, and hygiene regulations, equipment maintenance, and inspection readiness.
• Collaborate with culinary leadership and other teams to support smooth operations and guest satisfaction.
• Take ownership of specialized areas such as Poissoner, Entremetier, Gardemanger, or Tournant.

Safety duties

• Participate in crew and passenger safety drills and all mandatory training.
• Follow company safety and pollution-prevention regulations and operating procedures.
• Use work equipment, personal protective equipment, chemicals, and safety devices correctly; protect personal and others’ health and safety.

Qualifications and experience

• Valid STCW95 certification.
• At least four years of similar experience, including at least one year as an Entremetier, Gardemanger, or Poissonier at an international five-star establishment.
• Good knowledge of international and European cuisine and public health policies and procedures.
• Ability to interpret and demonstrate culinary fundamentals; strong knife skills; proficiency across all galley stations.
• Physical and medical fitness and moral integrity are required.

Language

• Excellent fluent spoken and written English is required as the working and safety language on board, including the ability to give and receive instructions and engage with guests and crew.