Chef de Partie (CDP)

Position Summary

The Chef de Partie is responsible for overseeing food production and quality within an assigned galley area ensuring dishes are prepared and presented to established culinary standards. This role supervises galley staff controls food costs and waste and ensures compliance with food safety and public health regulations in a high-volume cruise ship environment.

The position requires strong culinary expertise leadership capability and a strategic mindset with a clear focus on quality consistency efficiency and financial performance.

Key Responsibilities

• Ensure consistent product quality within the assigned production area through regular tasting panels and inspection of mise en place during preparation periods

• Oversee daily food production and provide clear instructions to galley staff to maintain quality standards and minimise food spoilage

• Supervise product delivery ensuring quality consistency correct preparation methods adequate production quantities and standardised presentation

• Actively supervise assigned galley staff during operations including monitoring compliance with production storage and temperature control requirements

• Participate in daily galley management meetings and conduct team briefings to communicate menus upcoming production requirements and special events

• Control food consumption within assigned areas through portion control production planning and batch cooking practices ensuring cost targets are consistently met

• Apply a strategic and forward-thinking approach to food production with a strong focus on financial results

• Provide continuous training to galley staff on production methods culinary techniques menu and recipe knowledge holding procedures presentation and service standards

• Ensure appropriate onboarding training and orientation for newly embarked or first-contract galley team members

• Maintain up-to-date knowledge of public health standards and ensure full compliance with all food safety and hygiene policies

Skills Knowledge and Experience

Non-Negotiable Requirements

• Previous cruise ship culinary experience

• Minimum of five years professional culinary experience including at least two years as a Demi Chef de Partie or equivalent in a high-volume operation

• Strong knowledge of international cuisine with Western / Continental cuisine expertise required

• Solid understanding of food safety hygiene standards and HACCP principles

• Formal qualification in Culinary Arts or equivalent from a recognised training institution

• Proven ability to supervise and train multicultural teams

• Strong organisational skills with attention to detail and quality control

• Good command of English both written and spoken

Strongly Preferred

• Experience working within regulated maritime or large-scale hospitality environments

• Knowledge of food cost control waste reduction and production efficiency

• Proficiency in standard office software and job-related digital tools

Contract Details

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

• Shared/double cabin accommodation