Chef de Partie – Culinary Leader

About the role

The Chef de Partie will lead a kitchen section, ensuring high‑quality food production, consistency, and compliance with international 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.
• Read, understand and execute company recipes, maintaining taste consistency.
• Coordinate and delegate tasks across any kitchen section (sauce, fish, roast, cold, etc.).
• Conduct daily recipe reviews and keep recipe folders immaculate.
• Prepare electronic food requisitions, verify deliveries and report discrepancies.
• Control production levels, suggest cost‑saving improvements, and oversee HACCP compliance.
• Maintain a clean, inspection‑ready area for public‑health audits (US, Anvisa, Shipsan, Canadian, Australian, etc.).
• Ensure personal appearance, uniform and hygiene meet company standards.

Required profile

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

Required skills

• HACCP program implementation and food‑safety compliance.
• Recipe development and execution.
• Electronic requisition and inventory control systems.
• Intermediate proficiency with standard computer software.
• Basic accounting principles (debits/credits, adjusting entries).