Demi Chef de Partie – SBN (SBI)

About the role

The Demi Chef de Partie supports the Chef de Partie in delivering high‑quality dishes on board the Seabourn vessel SBI. Working in a fast‑paced galley, you will prepare menu items, maintain food safety standards, and ensure a memorable dining experience for guests and crew.

Key responsibilities

• Prepare and cook all food items for the assigned station according to company menus and recipes.
• Maintain quality, quantity, presentation, and correctness of every dish served.
• Control personal appearance, dress, and conduct in line with company standards.
• Monitor actual working hours, comply with MLC2006, and report schedule discrepancies.
• Receive, store, and rotate inventory using FIFO principles, ensuring proper condition.
• Execute daily work plans and follow the day’s menu and recipes.
• Carry out food handling and cleaning procedures per USPH standards and the Safe Food Handling Manual.
• Inspect and report any equipment malfunctions or maintenance needs.
• Maintain high levels of productivity, cleanliness, and sanitation throughout the station.

Required profile

• Degree or diploma from an accredited culinary college or university.
• Minimum 2 years experience in a 5‑star hotel or cruise ship kitchen.
• Proficient in reading, writing, and speaking English.

Required skills

• Food preparation and culinary station management.
• Knowledge of food safety standards (USPH) and safe food handling procedures.
• FIFO inventory management.
• Compliance with MLC2006 regulations.