Chef De Partie - Shipboard

About the role

The Chef de Partie delivers high-quality, efficient and individually prepared food in line with company policies and public health standards, aiming for total guest satisfaction. The post reports to the Executive Chef, Executive Sous Chef and Sous Chef, and covers specialized stations such as Poissoner, Entremetier, Gardemanger and Tournant.

Key responsibilities

• Prepare and present menu items according to standardized recipes, guest preferences and dietary requirements.
• Manage assigned kitchen stations, keeping them clean, organized and ready for service, buffets and special events.
• Monitor food quality, storage, inventory and requisitions to minimize waste and control costs.
• Support menu execution across outlets such as room service, specialty restaurants and events.
• Train and supervise junior kitchen staff, identify their development needs and ensure standards are met.
• Maintain compliance with public health, safety and hygiene regulations, including equipment maintenance and inspection readiness.
• Collaborate with culinary leadership and other teams to ensure smooth operations.
• Take part in crew and passenger safety drills, follow safety and pollution prevention rules, and use all equipment and PPE correctly.

Required profile

• Valid STCW95 certification.
• At least 4 years' experience in a similar position, including at least 1 year as Entremetier, Gardemanger or Poissonier at an international 5-star establishment.
• Good knowledge of international and European cuisine, and knowledge of public health policies and procedures.
• Physically and medically fit; moral integrity required.
• Fluent English, spoken and written, as it is the working and safety language on Silversea vessels.

Required skills

• Ability to read, interpret and demonstrate culinary fundamentals.
• Strong knife skills and proficiency in all galley stations.