Chef de Partie

About the role

The Chef de Partie will lead a kitchen section, ensuring high‑quality food production, consistency, and compliance with global food‑safety standards. Working closely with the Sous Chef, you will coach team members, manage daily operations, and support the overall culinary vision of the establishment.

Key responsibilities

• Direct, coach, supervise and evaluate all team members in the assigned section.
• Read, follow and execute company recipes, maintaining taste consistency.
• Coordinate tasks, assign duties, and oversee production across any kitchen station (sauce, fish, roast, cold, etc.).
• Conduct daily recipe reviews and keep recipe folders orderly.
• Prepare electronic food requisitions, verify deliveries and report discrepancies.
• Control production levels, suggest cost‑saving improvements and manage inventory.
• Ensure HACCP program implementation and adherence to public‑health regulations (US, Anvisa, Shipsan, Canadian, Australian, etc.).
• Maintain a clean, inspection‑ready work area and support any health‑inspection processes.

Required profile

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

Required skills

• Food preparation and culinary technique execution.
• Recipe development and adherence.
• HACCP program implementation and food‑safety compliance.
• Inventory management and electronic requisition systems.
• Cost control and production level monitoring.
• Basic accounting principles (debits/credits, adjusting entries).
• Intermediate computer software proficiency.