Chef de Partie Pizza

Position Summary

The Chef de Partie Pizza is responsible for leading pizza production onboard delivering high-quality Neapolitan-style pizzas in a high-volume guest-facing environment. This role oversees daily culinary operations within the pizzeria ensuring product consistency cost control staff supervision and compliance with established recipes and production standards. The position requires strong technical expertise leadership capability and a guest-focused mindset.

Key Responsibilities

• Deliver authentic Neapolitan-style pizzas including traditional varieties and daily specials ensuring consistently high quality and presentation

• Oversee culinary operations within the onboard pizzeria ensuring pizzas are hand-tossed and freshly baked according to established recipes and preparation methods

• Monitor daily ingredient consumption for pizza production minimise food waste and plan ordering requirements communicating fluctuations as required

• Supervise assigned pizza galley staff during mise en place and baking operations providing hands-on training and coaching as needed

• Ensure pizza recipe files are maintained current and accessible to all assigned team members

• Share responsibility for managing the pizzeria budget and achieving food cost targets in collaboration with culinary leadership

• Continuously improve production methods baking techniques menu and recipe knowledge holding procedures and product presentation

• Observe team performance using role responsibilities as a guide identifying high performers and supporting their development and progression

• Train and coach pizza-making staff in production methods baking techniques recipe execution product holding and service presentation

• Maintain a professional collaborative working environment within a diverse multicultural team

Skills Knowledge and Experience

Non-Negotiable Requirements

• Previous cruise ship experience in a similar position

• Minimum of five years experience as a Pizzaiolo in high-volume hand-made pizza production

• Strong knowledge of Neapolitan pizza processes including dough preparation fermentation shaping baking techniques and toppings

• Solid understanding of a variety of pizza styles including traditional and specialty offerings

• Proven ability to supervise train and coach team members

• Good command of the English language both written and spoken

Strongly Preferred

• Formal Pizzaiolo certification or equivalent professional training

• Strong guest-service orientation with the ability to engage positively with guests

• High personal motivation and pride in culinary standards

• Warm personable communication style with strong interpersonal skills

• Commitment to maintaining respectful professional working relationships in a multicultural environment

• Ability to consistently surprise and delight guests through product quality and presentation

Contract Details

• 6:2 rotation (6 consecutive months onboard followed by 2 months of vacation)

• Shared/double cabin accommodation