Chef de Partie – Culinary Supervisor

About the role

The Chef de Partie will lead a kitchen section, ensuring high‑quality food production, consistency, and compliance with global food‑safety standards. Working closely with the Sous Chef, you will coach and supervise team members while maintaining operational efficiency.

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 (sauce, fish, roast, cold, etc.).
• Conduct daily recipe reviews and keep recipe folders immaculate.
• Manage production levels, suggest cost‑control improvements, and prepare electronic food requisitions.
• Ensure HACCP and public‑health standards (US, Anvisa, Shipsan, Canadian, Australian) are strictly followed.
• Oversee inspections and maintain readiness for both announced and unannounced audits.
• Maintain personal appearance, uniform, and hygiene according to company policies.

Required profile

• Minimum 8 years experience in upscale hotel, resort, cruise ship or convention banqueting service.
• At least 2 years as a Chef de Partie; shipboard experience preferred.
• Culinary school degree required.
• Strong management, communication, problem‑solving and decision‑making abilities in a multicultural environment.

Required skills

• HACCP implementation and food‑safety compliance.
• Recipe development and management.
• Cost control and production planning.
• Basic accounting principles (debits/credits, adjusting entries).
• Intermediate proficiency with computer software for requisitions and reporting.

What we offer

• Opportunity to work on a dynamic, multicultural culinary team.
• Professional growth in a world‑class hospitality environment.