Chef De Partie

Galley

Chef De Partie

Join our culinary team as a Chef De Partie and take charge of a specific section in the galley. You will be responsible for preparing high-quality dishes, maintaining kitchen standards, and ensuring seamless operations in your assigned area.

Working closely with Sous Chefs and the Executive Chef, you’ll supervise junior team members, oversee food preparation, and ensure dishes are presented to the highest standards. Your role is critical in delivering exceptional dining experiences onboard.

If you’re passionate about culinary excellence, thrive in fast-paced environments, and have a keen eye for detail, this position offers an incredible opportunity to advance your culinary career while traveling the world.

Position Functions:

Supervise and manage a specific section of the galley, ensuring smooth operations and high-quality output.
Prepare and present dishes according to established recipes and plating standards.
Ensure ingredients and supplies are available and organized for efficient meal preparation.
Train and mentor junior kitchen staff to maintain consistency and quality in food production.
Collaborate with the Sous Chef and other team members to ensure timely and efficient service.
Maintain hygiene and sanitation standards, ensuring compliance with USPH and company guidelines.
Monitor food storage and stock levels, reporting any shortages or discrepancies.
Assist in menu planning and contribute innovative ideas to enhance the dining experience.
Participate in safety drills, team meetings, and training sessions as required.

Position Minimum Requirements:

Formal culinary training or equivalent experience in a professional kitchen.
Proven experience in a similar role, preferably in a high-volume or fine-dining setting.
Strong understanding of food safety, hygiene, and sanitation practices.
Ability to lead and motivate a team in a dynamic and fast-paced environment.
Excellent organizational and time-management skills to handle multiple tasks efficiently.
Fluency in conversational English and a collaborative, team-focused attitude.
Willingness to work flexible hours, including evenings, weekends, and holidays.

Requirement

Culinary Expertise

Strong culinary knowledge and proficiency in preparing a variety of dishes.

Leadership Skills

Proven ability to supervise and train kitchen staff effectively.

Attention to Detail

Commitment to delivering high-quality dishes with precision and consistency.

Team Collaboration

Collaborative approach to working with team members in a high-pressure environment.

Creativity

Passion for experimenting with flavors and creating innovative menu ideas.

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