Chef De Partie

About the role

We are seeking an experienced Chef de Partie to lead a kitchen section on a high‑end hospitality operation, such as an upscale hotel, resort or cruise ship. The successful candidate will ensure consistent quality, safety and cost‑effective production while supervising a multicultural team.

Key responsibilities

• Direct, coach, support and evaluate team members in collaboration with the Sous Chef.
• Prepare and follow company recipes, maintaining taste consistency and quality.
• Oversee any main kitchen section (sauce, fish, roast, cold, etc.) and coordinate daily production.
• Conduct daily recipe reviews, keep recipe folders immaculate and manage electronic food requisitions.
• Control production levels, suggest cost‑saving improvements and handle inventory discrepancies.
• Ensure compliance with HACCP, public‑health regulations (US, Anvisa, Shipsan, Canadian, Australian) and prepare for inspections.
• Maintain personal appearance, uniform and hygiene standards as required.

Required profile

• Minimum 8 years experience in upscale hotel, resort, cruise‑ship or convention banqueting service.
• At least 2 years in a Chef de Partie role; shipboard experience preferred.
• Culinary school diploma.
• Strong management, communication and problem‑solving abilities in a multicultural environment.
• Intermediate computer skills and basic understanding of accounting principles.

Required skills

• HACCP and food‑safety compliance.
• Recipe management and electronic requisition systems.
• Knowledge of international public‑health standards (US, Anvisa, Shipsan, Canadian, Australian).
• Basic accounting concepts (debits/credits, adjusting entries).
• Proficiency with standard computer software (e.g., MS Office).