Chef de Partie

About the role

The Chef de Partie will lead a kitchen section, ensuring high‑quality food production, consistency, and compliance with health standards. Working closely with the Sous Chef, you will coach and supervise team members while maintaining the culinary standards set by the corporate office.

Key responsibilities

• Direct, coach, support, supervise and evaluate all direct reports in collaboration with the Sous Chef.
• Prepare and follow company recipes, maintaining taste consistency and quality.
• Coordinate and delegate tasks across any kitchen section, including sauces, fish, roast, cold kitchen, and tournant.
• Conduct daily recipe reviews and keep recipe folders immaculate.
• Manage production levels, suggest cost‑control improvements, and handle electronic food requisitions.
• Ensure HACCP and public health regulations (US, Anvisa, Shipsan, Canadian, Australian, etc.) are strictly followed.
• Prepare for announced or unannounced health inspections and report any discrepancies.
• Maintain personal appearance, uniform, and hygiene according to company policies.

Required profile

• Minimum 8 years of experience in upscale hotel, resort, cruise ship or convention banqueting service.
• At least 2 years as a Chef de Partie, preferably shipboard experience.
• Culinary school degree.
• Strong management, communication, problem‑solving and interpersonal abilities in a multicultural environment.
• Excellent customer service, team‑building and conflict‑resolution skills.

Required skills

• Advanced culinary knowledge and terminology.
• Food safety expertise, including HACCP implementation.
• Recipe development and management.
• Proficiency with electronic requisition and inventory systems.
• Intermediate computer software skills.
• Basic accounting principles (debits/credits, adjusting entries).