Chef De Partie (Shipboard Position)

KEY RESPONSIBILITIES• Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all directreports.• Must have excellent food knowledge and a full understanding of culinary terms.• Must be able to read, understand, follow, and prepare company recipes by maintainingthe quality and consistency in taste according to the instructions provided by thecorporate office.• Must be proficient in completing tasks, work efficiently and productively.• Must be able to work in any section of a kitchen.• Coordinate and supervise all team members assigned to their section, assign anddelegate tasks accordingly.• Undertake recipe reviews daily. Maintain recipe folders in immaculate condition.• Responsible for follow-through on any request within the area of responsibility receivedfrom the direct supervisor or manager on duty; this may include show plates, foodsamples and random food tastings.• Control production levels and recommend ideas for improvements and better costcontrolling.• Prepare daily electronic food requisitions needed for his section production andcountercheck deliveries for its accuracy; Report any discrepancies to his immediatesupervisor.• Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP,Tournant and Cold Kitchen) and its entire food production.• Maintain and ensure that Public Health are followed according to company standards andexpectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and alwaysfollowed within their section.• Ensures that the HACCP program is carried out correctly.• Maintains their assigned area in preparation for announced or unannounced UnitedStates Public Health type inspection either done by the Food & Beverage Director or theactual inspectors.• Reports for duty at assigned times, follows their supervisor's instructions, and ensuresthat personal appearance, uniform, and personal hygiene are in accordance with thecompany's rules and regulations.FINANCIAL RESPONSIBILITIES• This position is responsible for cost containment through the proper use, handling andmaintenance of records, reports, supplies and equipment.• Identifies potential expense reductions through cost control.• Analyzes operational problems and establishes controls.• Reviews timesheets and forwards them to the Executive Chef for approval.• May prepare a variety of reports and letters utilizing personal computer system andequipment.• Ensures that items are requisitioned in correct quantities, within acceptable timeframesand in accordance with established control procedures.• Conducts workstation spot checks to ensure items are correctly stored to minimizedeterioration and waste.MOTIVATIONAL RESPONSIBILITIES• Monitors and manages the various assigned workstation functions.• Monitors the assignment of duties and responsibilities to their staff.• Observes and evaluates staff and work procedures to ensure quality standards andservice are met.• Makes recommendations regarding personnel actions such as new hire requests anddischarges, to ensure adequate and continuous staffing.• Inspects workstations, workQUALIFICATIONS AND EDUCATION• A minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting serviceand at least 2 years as Chef de Partie (shipboard experience preferred).• A culinary school degree is required.• Very strong management skills in a multicultural and dynamic environment.• Very strong communication, problem solving, decision making, and interpersonal skills.• Superior customer service, teambuilding, and conflict resolution skills.• Knowledge of the principles and processes for providing personalized services including needsassessment techniques, quality service standards, alternative delivery systems, and guestsatisfaction evaluation techniques.• Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.• Intermediate computer software skills required.• Possess a good understanding of basic accounting principles such as numbering flow,"Debits/Credits", adjusting entries, and corrections.• Ability to write reports and business correspondence and to establish a good rapport with theship's Senior Officers and the corporate office.

Created: 2026-05-16