Chef De Partie - BECSEA

As a Chef De Partie, you will be responsible for ensuring product quality in your area of responsibility by regularly monitoring tasting panels and inspecting mise en place during preparation periods.

Your key responsibilities will include:

• Ensuring food production of the assigned area and giving the right instructions to the team to maintain food production up to standard and minimizing food spoilage.

• Supervising product delivery, ensuring quality and consistency, adequate production quantities, correct execution methods, and picture presentation as the minimum standard.

• Effectively supervising assigned Galley Staff during operational activity, including monitoring compliance with production and storage requirements such as temperature/blast-chiller log recording.

• Participating in daily meetings with the Galley management and organizing staff meetings to deliver information on the menus, upcoming production, and events, according to Company Standard.

• Controlling food consumption in the assigned food production areas through portions and production control, ensuring batch cooking/preparation process is practiced and meeting the cost target.

• Thinking strategically, having a broad and forward-thinking approach, focusing on financial results.

• Continually training the staff in correct production methods and skills, culinary techniques, menu and recipe knowledge, product holding techniques, and presentation and delivery of the product.

• Ensuring appropriate training and orientation is provided to new-to-vessel/first contract Galley staff.

• Maintaining current, accurate knowledge of public health standards and ensuring continuous compliance with all hotel-related public health policies.

To be successful in this role, you will need:

• A minimum of five years of relevant culinary experience, including at least one year as Chef de Partie in a high-volume production environment within international hotels, resorts, or the cruise industry.

• Previous cruise ship experience is mandatory for this position.

• Extensive knowledge of international cuisines, with strong expertise in Western/Continental cuisine, and a thorough understanding of USPH/HACCP standards and food safety management practices.

• Formal qualification in Culinary Arts or an equivalent credential from a recognized culinary training institution.

• Proven ability to lead and supervise a multicultural team in a dynamic environment.

• Proficiency in MS Office applications and other job-related software.

• Strong communication skills in English, both verbal and written.

You will also benefit from a competitive salary package, your own comfortable double cabin, company-paid travel to and from the ship, access to exclusive areas and benefits onboard, a vibrant recreation and welfare program, access to exceptional learning and development opportunities, the chance to travel the world, and a welcoming, inclusive, and dynamic work environment.