At a glance
- Location
- Not stated
- Work setting
- Offshore
- Rotation
- Not stated
- Industry
- Maritime
- Employer
- Shown after sign-in
About the role
Chef de Partie for a cruise operation, responsible for overseeing food production and service in an assigned galley section and supporting the Executive Chef and Sous Chef. Duties include daily food preparation, quality and portion control, team supervision, HACCP/USPH compliance, equipment maintenance, requisitions and stock management, coordination with provisioning teams, and support with drills, briefings, reports, and culinary projects. Requires culinary qualification or equivalent preferred, 3+ years in a similar high-volume kitchen role, strong knowledge of food safety and sanitation, food cost and inventory experience, and the ability to lead a multicultural team.
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