Chef De Partie – Galley (Fixed‑Term)

About the role

The Chef de Partie leads a station in the galley of a cruise ship, ensuring high‑quality food preparation for guests and crew while supporting and coaching junior staff.

Key responsibilities

• Direct, supervise and assist Demi Chef de Parties in preparing menu items to company standards, maintaining quality, quantity and presentation.
• Manage station inventory, enforce FIFO, and verify receipt and proper storage of supplies.
• Prepare daily mise en place lists and requisitions, and handle special orders and dietary requirements.
• Maintain cleanliness, sanitation and equipment safety; report any faults to the Executive Sous Chef.
• Monitor staff performance, appearance and conduct, reporting discrepancies and hours worked.

Required profile

• Degree or diploma from an accredited culinary college or university.
• Minimum 3 years experience in a 5‑star hotel, cruise ship or high‑profile restaurant.
• Certification from an accredited advanced food‑safety program.
• Ability to read, write and speak English fluently.

Required skills

• Food safety and hygiene procedures (HESS‑MS).
• FIFO inventory management.
• Operation of kitchen machinery and knife safety.
• Knowledge of VSP (Voluntary Service Programme) preferred.
• Experience across major culinary brigade stations.