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With all of this food preparation and dining, there has to be a team responsible for cleaning up after the passengers and cooks. A cleaning crew (utility division) washes all of the dishes and tableware (including the pots and pans), changes the table cloths, vacuums the floors, and cleans the windows and bar areas. In general the galley department offers the following cruise ship jobs: Executive Chef / Chef De Cuisine, Executive Sous Chef, Sous Chef, Chef De Partie, Demi Chef De partie, Commis 1 (First Cook), Commis 2 (Second Cook), Commis 3 (Third Cook), Cook Trainee, Crew Cook / Crew Cook Assistant / Crew Cook Trainee, Crew Cook Utility / Crew Messman, Provision Master/ Storekeeper, Assistant Provision Master/ Storekeeper, Pastry Chef , Assistant Pastry Chef, Pastry Man, Pastry Trainee, Baker Supervisor, Baker Trainee, Galley Steward / Galley Cleaner, Dishwasher / Pot Washer. Read below the various Chef job descriptions and salary ranges.

Executive Chef

The Executive Chef is responsible for the entire galley staff, food planning, quality control, directs all the culinary and associated activities throughout the vessel either personally or through subordinate managers and supervisors. He/ she reports to the ship's Food and Beverage Manager and...

Executive Sous Chef

Job description: responsible for the day to day operations of the galley staff, assisting the Executive Chef with the food planning, preparation and quality control. He/ she communicates with the Executive Chef on daily basis, reviews menus to estimate food and time requirements. He/ she meets with the Sous Chef to review guest comments to implement revisions and improvements. The Executive Sous Chef manages the financial aspects of the assigned food operation, prepares a variety of reports and letters utilizing personal computer system and equipment. He/ she trains and monitors all levels of cooks and chefs for proper skill and service. She/he collaborates with the Executive Chef to plan menu requirements, serving arrangements, guest comments and other related details and also collaborates with the Provision Master to ensure the highest quality, delivery and storage of all food items. Cruise Ship Executive Sous Chef Job Requirements : five to seven years in subordinate position on board and/or 4-5 star hotels, restaurants or high volume food service facilities. Managerial experience required. Must posses the ability to manage international staff in a positive and productive manner. Must speak English clearly and distinctly, write and read English in order to understand written procedures, give and receive instructions in written and verbal forms. Approved certification or culinary school degree-granting program completion required. Executive Sous Chef salary range: $3800-6500 U.S. per month, depending on the cruise line. Possibilities for promotion to Executive Chef position.

Job description: the Sous Chef is responsible for the day to day operations of the galley staff, assisting the Executive Chef with the food planning, preparation and quality control. The Sous Chef Manages and coordinates activities of various workstations engaged in preparing, timing and cooking. He/ she reviews food requisitions from the various workstations and forwards to Executive Sous Chef for final approval. The Sous Chef monitors the assignment of duties and responsibilities to employees. He/ she observes and evaluates employees and work procedures to ensure quality standards and services are met. The Sous Chef manages the financial aspects of the assigned food operation, prepares a variety of reports and letters utilizing personal computer system and equipment. Trains and monitors all levels of cooks and chefs for proper skill and service. The Sous Chef recommends measures to improve work procedures and employee performance to increase quality of food and job safety. Sous Chef Job Requirements : five to seven years in subordinate position on board and/or 4-5 star hotels, restaurants or high volume food service facilities. Must speak English clearly and distinctly, write and read English in order to understand written procedures, give and receive instructions in written and verbal forms. Ability to read, interpret and demonstrate the preparation of recipes for all basic meat, fish, sauce and side dishes. The demonstration includes advanced cooking methods such as braise, sauté, broil and grill and the use of a variety of knifes to slice, dice, chop, julienne, etc. Approved certification or culinary school degree-granting program completion required. Cruise Ship Sous Chef salary range: $3400-5800 U.S. per month, depending on the cruise line. Possibilities for promotion from Sous Chef to Executive Sous Chef position.

Chef De Partie

Demi Chef De Partie

Job description: the Demi Chef de Partie is responsible to assist the Station Head or Sous Chef in contributing to the overall success of the assigned station. He/ she meets with the assigned station-head, the Chef de Partie or Sous Chef on daily basis to review the requirements of the meals and time frames for restaurant service. The Demi Chef de Partie knows and operates all equipment according to standard operating procedures. He/she performs multitask activities in food preparation including setting up of mis en place for daily menu requirement as well as ensures that all food on plates is correctly portioned and served uniformly. The Demi Chef de Partie must be able to explain menu ingredients and preparation techniques when working buffet areas. Demi Chef De Partie Job Requirements : minimum two years experience cooking and preparing food in a 4 or 5-star hotel, restaurant or high volume food service facility required. Good English language skills required. Culinary school education required. Cruise Ship Demi Chef De Partie salary range: $2700-3700 U.S. per month, depending on the cruise line. Possibilities for promotion from Demi Chef de Partie to Chef De Partie position.

Culinary Administrative Assistant

Job description: the Culinary Administrative Assistant is a two stripe officer acting as a secretary and providing administrative work to the Executive Chef and Galley management, such as checking and answering emails, posting notices, composing routine letters and correspondence, printing out ratings reports and comment cards, scheduling appointments, maintaining filing systems, distribute emails and fax messages as required. The Culinary Administrative Assistant works in close cooperation with the Crew Purser’s office to familiarize new crew members with their assigned accommodations, uniform shop, crew laundry and other facilities onboard the cruise ship. She/ he operates computer equipment, software and printer to perform necessary word processing functions and utilizes spreadsheet software packages for basic mathematical formulas and graphic presentation of information. Facilitates, schedules and coordinates all departmental training activities, seminars and all other work related activities with the employees and the respective trainers. Maintains and files all departmental related reports, USPH related logs and records i.e., Time & Temperature Control Sheets, USPH Training Attendance and Schedules. Culinary Administrative Assistan Job Requirements : high school diploma required, university degree preferred. Two to three years of word processing experience in a secretarial capacity preferred. Knowledge of standard office procedures and organization skills as well as ability to operate basic office equipment, including telephone, copy machine, fax, adding machine. Working knowledge of computers with emails Microsoft Word, Excel and related printers and equipment required. Culinary Administrative Assistan salary range: $1900-2300 U.S. per month, depending on the cruise line.

Commis 1 / First Cook

Job description: the Commis 1 / First Cook supervises Commis 2 and Commis 3 (second and third cooks). Food preparation and cooking responsibilities as directed by the Demi Chef De partie and Chef De Partie. The First Cook organizes and prepares mis en place, measures and mixes ingredients according to recipe to prepare soups, salads, gravies, desserts, sauces, and casseroles. The Commis 1/ First Cook works in various galley stations that prepare meat, fish, vegetables, and other foods for baking, roasting, broiling, grilling, braising, sautéing and steaming. He/ she performs multitask activities such as wash, peel, cut and shred fruits and vegetables. The Commis 1/ First Cook butchers chicken, fish and shellfish. He/ she cuts, trims and bones meat prior to cooking or serving. The First Cook must be able to explain ingredients in the menu and preparation techniques while working in buffet areas. Commis 1/ First Cook Job Requirements : two to three years kitchen experience in a 4 or 5 star hotel, restaurant or high volume food service facility. Ability to read, interpret, demonstrate culinary fundamentals and knife skills, sound knowledge of food handling procedures and food ingredients from international classical dishes, ability to identify and operate common kitchen equipment such as grinders, deep fryers, ovens, Bain Marie, mixers required. Good English language skills required. Commis 1/ First Cook salary range: $1900-2500 U.S. per month, depending on the cruise line. Possibilities for promotion to Demi Chef De Partie position.

Commis 2 / Second Cook

Job description: food preparation and cooking responsibilities as directed by Commis 1, Demi Chef De partie and Chef De Partie. Organize and prepare mis en place. Measures and mixes ingredients according to recipe to prepare soups, salads, gravies, desserts, sauces, and casseroles. Works in various galley stations that prepare meat, fish, vegetables, and other foods for baking, roasting, broiling, grilling, braising, sautéing and steaming. Perform multitask activities such as wash, peel, cut and shred fruits and vegetables. Butcher chicken, fish and shellfish. Cut, trim and bone meat prior to cooking or serving. Must be able to explain ingredients in the menu and preparation techniques while working in buffet areas. Cruise Ship Commis 2 / Second Cook Job Requirements : two to three years kitchen experience in a 4 or 5 star hotel, restaurant or high volume food service facility . Ability to read, interpret, demonstrate culinary fundamentals and knife skills, sound knowledge of food handling procedures and food ingredients from international classical dishes, ability to identify and operate common kitchen equipment such as grinders, deep fryers, ovens, Bain Marie, mixers required. Good English Language skills required. Commis 2 / Second Cook salary range: $1600-2200 U.S. per month, depending on the cruise line. Possibilities for promotion from Commis 2 (Second Cook) to Commis 1 (First Cook) position.

Commis 3 / Third Cook

Job description: food preparation and cooking responsibilities as directed by Commis 1, Commis 2, Demi Chef De partie and Chef De Partie. Organize and prepare mis en place. Measures and mixes ingredients according to recipe to prepare soups, salads, gravies, desserts, sauces, and casseroles. Works in various galley stations that prepare meat, fish, vegetables, and other foods for baking, roasting, broiling, grilling, braising, sautéing and steaming. Performs multitask activities such as wash, peel, cut and shred fruits and vegetables. Butcher chicken, fish and shellfish. Cuts, trims and bones meat prior to cooking or serving. Must be able to explain ingredients in the menu and preparation techniques while working in buffet areas. Cruise Ship Commis 3/ Third Cook Job Requirements : two to three years kitchen experience in a 4 or 5 star hotel, restaurant or high volume food service facility . Ability to read, interpret, demonstrate culinary fundamentals and knife skills, sound knowledge of food handling procedures and food ingredients from international classical dishes, ability to identify and operate common kitchen equipment such as grinders, deep fryers, ovens, Bain Marie, mixers required. Good English Language skills required. Commis 3 / Third Cook salary range: $1400-1800 U.S. per month, depending on the cruise line.one or two years in subordinate position on board and / or hotel and restaurant experience required. Fare English Language skills required. Possibilities for promotion to Commis 2 (Second Cook) position.

Cook Trainee

Food preparation and cooking responsibilities as directed by the First Cook - prior hotel / restaurant experience required. Culinary school education required. Basic English Language skills required. Salary range: $800-1200 U.S. per month, depending on the cruise line. Strong possibilities for promotion from Cook Trainee to Commis 3 (Third Cook) position.

Crew Cook/ Crew Cook Assistant/ Crew Cook Trainee

Food preparation and cooking responsibilities for the crew as directed by the First Cook - prior hotel / restaurant experience required. Culinary school education required. Basic English Language skills required. Salary range: $900-1200 U.S. per month, depending on the cruise line. Strong possibilities for promotion from Crew Cook/ Crew Cook Assistant/ Crew Cook Trainee to Third Cook position.

Crew Cook Utility/ Crew Messman

Cleaning, general maintenance as directed by the First Cook - entry level position, no experience required. Very basic English Language skills required. Salary range: $600-900 U.S. per month, depending on the cruise line. Possibilities for promotion from Crew Cook Utility/ Crew Messman to Buffet Steward position.

Pastry Chef Supervisor

Responsible for the supervision of the pastry staff, oversees the developing and preparation of all pastries) - culinary background of no less than three years restaurant / hotel experience or prior experience in subordinate position on board required. Good English Language skills required. Salary range: $1900-2400 U.S. per month, depending on the cruise line.

Assistant Pastry Chef Supervisor

Responsible for the supervision of the pastry staff as directed by the Pastry Chef Supervisor, oversees the developing and preparation of all pastries) - culinary background of no less than three years restaurant / hotel experience or prior experience in subordinate position on board required. Good English Language skills required. Salary range: $1600-2100 U.S. per month, depending on the cruise line. Possibilities for promotion to Pastry Chef Supervisor position.

Cruise Ship Pastry Chef

Pastry trainee.

Pastry support staff are responsible for assisting in the preparation and cooking of all pastries as directed by the Pastry Chef Supervisor. Cleaning and maintenance of pastry stations) - culinary background of no less than one year restaurant / hotel experience or prior experience in subordinate position on board required. Basic English Language skills required. Salary range: $800-1300 U.S. per month, depending on the cruise line. Possibilities for promotion to Pastry Chef position.

Baker Supervisor

Responsible for the supervision of the baker staff. Controls the preparation and cooking of all bakery products) - culinary background of no less than three years restaurant / hotel experience or prior experience in subordinate position on board required. Good English Language skills required. Salary range: $1800-2300 U.S. per month, depending on the cruise line.

Assistant Baker Supervisor

Responsible for the supervision of the baker staff as directed by the Baker Supervisor. Assists in the preparation and cooking of all bakery products - culinary background of no less than three years restaurant / hotel experience or prior experience in subordinate position on board required. Good English Language skills required. Salary range: $1600-1900 U.S. per month, depending on the cruise line. Possibilities for promotion to Baker Supervisor position.

Bakery staff responsible for preparation and cooking of all bakery products as directed by the Baker Supervisor) - culinary background of no less than two years restaurant / hotel experience or prior experience in subordinate position on board required. Fare English Language skills required. Salary range: $1200-1700 U.S. per month, depending on the cruise line. Possibilities for promotion Assistant Baker Supervisor position.

Baker Trainee

Bakery support staff responsible for assisting in the preparation and cooking of all bakery products as directed by the Baker Supervisor) - culinary background of no less than one year restaurant / hotel experience or prior experience in subordinate position on board required. Basic English Language skills required. Salary range: $900-1300 U.S. per month, depending on the cruise line. Possibilities for promotion to Baker position.

Cruise Ship Provision Master/ Storekeeper

Responsible for the entire storage, ordering and distribution of all food supplies as directed by the Executive Chef - food and beverage background essential, knowledge of accounting required. Good English Language skills required. Salary range: $1500-1800 U.S. per month, depending on the cruise line.

Assistant Provision Master/ Storekeeper

Responsible for the storage, ordering and distribution of all food supplies as directed by the Provision Master / Storekeeper - food and beverage background essential, knowledge of accounting required. Good English Language skills required. Salary range: $1200-1600 U.S. per month, depending on the cruise line. Possibilities for promotion to Provision Master/ Storekeeper position

Galley Steward/ Galley Cleaner

Cleaning and maintenance of assigned galley stations - entry level position, no experience required. Minimum English Language skills required. Salary range: $500-700 U.S. per month, depending on the cruise line. Possibilities for promotion to Assistant Cabin Steward position (see Housekeeping Department).

Dishwasher/ Pot Washer

Cleaning and stacking of all galley and passengers dishes, pots, pans etc.) - entry level position, no experience required. Minimum English Language skills required. Salary range: $500-600 U.S. per month, depending on the cruise line. Possibilities for promotion from to Assistant Cabin Steward position (see Housekeeping Department).

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Set sail with Carnival Cruise Line and help us bring the FUN to life aboard one of our fantastic vessels as Chef De Parties (CDP) across all Galley areas (Main Galley, Buffet, Pastry)  

As an essential member of our Culinary team, our team of CDPs are the experts working across a range of culinary environments on board our ships. They work as line cooks and experts, ensuring that only the highest food standards are prepared and served to our guests.

As a CDP, you will be responsible for supporting the Culinary Management team to oversee the activities of the food preparation and meal services aboard the ship within your assigned area. In addition, you will assist junior positions and ensure that the operation is running seamlessly. Within your section, the CDP is responsible for helping with the day-to-day food preparation and meal service activities, ensuring consistency, quality, cost-effectiveness, and the highest level of sanitation are maintained, all in keeping with company and USPH standards.  

What do you bring to the table? 

You will be passionate about people and love to help and develop junior cooks. In addition, you love engaging with your team, have an eye for detail, and enjoy being part of a large, diverse, and busy team where no two days are the same.

Position Functions:

• Ensure the efficient operation of his area through administration, planning, and analyzing operations on a day-to-day basis with Chef and Sous Chef. 
• Maintain company standards of food presentation and service. 
• Direct and work closely with their team of staff cooks and all buffet cooks, and other employees. 
• Monitor the quality of food taste and presentation and have regular consultations with the Chef and Sous Chef when necessary. 
• Make all food delivery requisitions that must be approved by the Chef and ensure that all non-prepared food items must be returned to the storeroom daily. 
• Monitor and maintain food costs within budget by keeping a record of usages, controlling wastage, portion control, and reviewing the consumption daily. 
• Inspect the product to ensure that the company's product specifications are maintained. 
• Establish and maintain training programs. 
• Work with the Chef and Sous Chef to ensure proper crew selection and maintain budgeted manning levels. 
• Make recommendations to the Chef of the progress and performance of the team. 
• Conduct nightly check-off for assigned areas to ensure that USPH standards are maintained. 
• Set special projects and target levels and monitor the achievement of the same. 
• Motivate employees and maintain an interest in their development to reach their full potential.

Position Minimum Requirements; 

• Fluency in conversational & written English,
• Candidates should have a positive attitude and be self self-motivated.
• Ability to motivate, train and supervise workforce.
• A Diploma / Degree in Hospitality or Food production is preferred but not required.
• A minimum of 2-years experience in a hotel/restaurant (minimum of 4-star rating) serving contemporary continental cuisine/fusion with extensive significant banqueting capability in a capacity of CDP or similar.
• Previous Cruise ship experience is preferred.
• Basic computer skills (MS office) are advantageous but not essential.

Undergo assigned trainings to develop skills & knowledge for the future positions.

Report any equipment malfunction, difficulties & concerns to the supervisor on duty.

Follow additional duties, other than listed in the job description, assigned by management due to the operational needs/shortages/changes.

Ensure beverage stations are full at all times and cleaned daily.

Engage in light conversations with guests always greet them with a smile.

At least 5 years of experience in similar roles is required.

Intermediate level proficiency in English is required.

Minimum guest interaction might be required.

You must pass a Seafarers Medical Fitness Examination.

You focus on continuous improvement and collaboration.

Chef de Partie

Chef De Partie (Cruise) – Worldwide

We are recruiting on behalf of a major cruise company who are looking for Chef De Parties to join with them. This is an opportunity to join a reputable organisation who are offering excellent benefits and career opportunities.

As CDP you will be responsible for supporting the Executive Chef and rest of the Galley Management team to oversee the activities of the food preparation and meal services aboard the ship, within your assigned area. .

As Chef De Partie you are expected to:

• Ensure the smooth preparation and service to company standards of all food items within assigned section.
• Ensure quality, consistency and maximum food cost efficiency, whilst maintain proper food specifications are followed.
• Comply with correct Fun time procedures and ensuring that all team members attend work on a timely basis.
• Ensure that all team members comply with company specified uniforms, wearing safety equipment if appropriate.
• Assist the galley management with the professional development of those team members assigned to that section with daily / weekly training.
• Assist Chef and the galley management with the food loading – Monitoring the quality and specification of food items that are received on board; report all discrepancies to the chef.
• During the operation monitor the quality and presentation of all food items rectifying where necessary. Notify Chef of any issues regarding presentation of items already served to guest.
• Ensure that the team members within the section are trained as per proper HESSMS procedures. – On the job training forms must be filled out by all signing on personnel.
• Ensure galley equipment and accessories are adequately maintained; submit info ship repairs to Sous chef or Staff chef – Ensure that correct follow up is carried out.
• Comply with correct HAACP plan / USPH requirements by ensuring temperature logs are maintained for food items / equipment with assigned section.
• Ensure that all daily requisitions from Provision match Crunch Time orders, ensuring proper transportation, rotation and storage practices are complied with – Report all variances to Sous Chef / Store Keeper.
• Take active role in reviewing / understanding the daily FCW; Explaining to team members with section the plan of action to correct is required.

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The post Chef De Partie (Cruise) – Worldwide appeared first on Navis Consulting.

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This position is also called: Line Cook, Station Chef

The Chef de Partie is the third ranking chef in the ship’s kitchen. Usually, they will be in charge of other individuals who also help to prepare special parts of the menu, and help to ensure that the final product meets the ship’s high standards in terms of preparation and presentation of the food.

In Focus: Chef de Cuisine, Junior Sous Chef & Chef de Partie

This line cook supervises the Demi Chef Partie and Commis to ensure that each one carries out their responsibilities in terms of the daily required food preparation. They are responsible to ensure proper food handling and storage, the cleaning methods used, and personnel hygiene. They also ensure the timeliness, the final cooking and garnishing stage.

The Chef de Partie will need to have a Degree in Food Management from a Culinary school, and will need to prove continuing education in the field. They need to be able to speak and write English well, and other languages may be helpful. They must also be ready to train and motivate others.

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Pastry Chef Jobs

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Chef de Partie

• United States
• @Viking Cruises posted 7 months ago
• Posted : November 15, 2023 -Accepting applications
• View(s) 1191
• Job ID 20914
• Career Level Staff
• Experience 8 Years +
• Gender Male/Female
• Industry Galley
• Qualifications Diploma

Job Description

A VIKING LEADERSHIP ROLE

As a Viking Shipboard Leader, you represent Viking’s values and leadership philosophy ( Hávamál ). You are a hospitality professional who demonstrates passion for excellence, who takes ownership for your areas of responsibility, and who believes in empowering your team with the skills, knowledge and tools to succeed. You are an exceptional role model for the Viking Family and have strong motivation to achieve the company’s goals and objectives. You are flexible, stress resistant, focused, and a truly committed team member.

PURPOSE OF POSITION

• The Chef de Partie (CDP) independently runs a main section in the Galley, with as little supervision as possible. The position is a key role and is fully supported by Middle Management, in all areas.
• You are the link between the Galley Management and all other lower positions in the Galley Operation .
• You are required to have in-depth knowledge about all the sections within the hot and cold kitchen.
• It is your responsibility to ensure safe, quality food production, and to create a friendly, guest-oriented service culture to ensure Guest satisfaction and repeat business, which in turn, will increase revenue and profitability of the company.

YOUR RESPONSIBILITIES

• Control and maintain a main Galley section and its entire food production; follow set recipes & dish guidelines; assist with cleaning during food preparation periods, if additional cleaning is required.
• Bring forward any suggestions and ideas for improvement to the Galley Team as a whole, this includes identifying training needs and operational issues, should they arise.
• Prepare daily electronic food requisitions by counterchecking merchandise in Galley stores.
• Undertake recipe reviews on a daily basis and, if additionally requested by the Executive Chef/Outlet Chef, maintain recipe folders (containing all recipes) of the assigned section and ensure that they are kept in an immaculate condition.
• Prepare food samples whenever the Executive Chef deem necessary (show plates, tastings, recipe trials, etc.); ensure the quality and presentation of food during food preparation and service hours.
• Maintain and control the entire Service Line at the relevant section during meals hours, ensuring that the food served is in line with Viking STAR Service Standards.
• Countercheck daily deliveries from the Storeroom to ensure its accuracy and report any discrepancies to an immediate Supervisor.
• Ensure economical work practices and control food production to minimize and/or avoid wastage.
• Ensure that food preparations/storage are in line with all Public Health Policies and Company Regulations and enforce & maintain “clean as you go” work habits.
• Be familiar with the Human Resources Manual & Shipboard Training; have an in-depth understanding of the working hours policies & procedures; be familiar with crew contracts and work schedule hours/week, to maintain working hours paperwork.
• Lead and support a multi-cultural team, maximizing crew satisfaction, productivity and retention; meet with Team Leaders on a daily basis for “The Daily Reunion”, to provide feedback & operational updates as well as to ensure that your department is performing to Viking’s STAR Service Standards.
• Regularly inspect that the  mise-en-place  for all areas are prepared 15 minutes prior to service.
• Appoint and enforce specific job responsibilities to all key personnel working under the direction of the CDP and establish the manner and means to train personnel.
• Provide competent leadership to all direct reports. Responsibilities include, but are not limited to: Conducting performance reviews, including discipline as needed, ensuring Maritime Labor Convention (MLC) compliance and onboard training, succession planning, crew communication and recognition.
• Ensure you always wear the appropriate and task specific Personal Protective Equipment (PPE) as required for your duties onboard. Always use correct lifting techniques to prevent injuries.
• Uphold impeccable grooming standards within your team at all times by complying with Viking’s Image and Uniform Standards.
• Ensure that company property is appropriately secured and protected, especially during rough weather conditions, in order to prevent unnecessary loss or damage.
• Become knowledgeable and ensure your team are knowledgeable about itinerary-related ports of call, shore excursions and shipboard activities such as events, entertainment and programs.
• Positively contribute to achieving/succeeding Culinary KPI goals (quality & financial) for the Culinary Department; have full knowledge about safety & security procedures and can operate in line with all Public Health, Environmental and Safety & Security Policies; participate in all training concerning onboard training, safety & security, fire prevention, evacuation exercises as required by the company.
• Fulfill any last-minute requests, within your area of responsibility, due to special functions, itinerary changes and/or other unforeseen changes, as instructed by the relevant Supervisor and/or Manager.

This document describes the primary activities, duties and responsibilities of this position. Your manager or supervisor may assign additional duties and responsibilities to you.

YOUR PROFILE:

• A required minimum of 8 years plus experience as a CDP or similar position, within a 5 Star hospitality and/or restaurant environment; advanced culinary skills, are required.
• Fluent in English – must have excellent English communication skills to clearly interpret and orate documents, such as menus and recipes. The ability to speak additional languages is an advantage.
• Must have experience in leading multi-cultural teams; flexible, stress resistant, committed team player
• Guest-focused, service-oriented, positive personality, professional appearance and impeccable hygiene standards are required with excellent knowledge of all Public Health Policies; team builder with exceptional work ethic, motivational skills and coaching abilities.
• Physically fit and in good health, without any previous record of any medical problems, drug addiction and alcoholism; must be able to physically handle 50+ lbs. (30KGs) on a daily basis, and work a minimum of eleven hours a day, seven days a week.

GUIDELINES AND REGULATIONS

Implement Standard Operating Procedures & STAR Service Standards within the department.

Ensure appropriate appearance and clothing according to the updated Grooming Standards.

The company reserves the right to change/extend this job description if necessary, at any point of time during her/his employment.

Position:                  Chef de Partie

Supervisor:             Executive Chef

Direct reports:         Assistant Chef de Partie, Cook, Assistant Cook

Line manager:        Sous Chef and/or Chef de Cuisine

Required skills

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Chef de Partie

Ttitle: chef de partie Rating: crew Department: galley/ kitchen Reports to: sous chef/ head chef/ corporate head chef Subordinates: demi chef de partie/ kitchen porter/ dishwasher Cabin: shared Uniform male: black trousers, safety shoes, black socks, black belt Uniform female: black skirt, safety shoes, natural tights, black belt

EXPERIENCE/ SKILLS/ CHARACTER

• Must have good knowledge of international cuisine;
• Must have strong knowledge of the HACCP standards;
• Previous experience of minimum five (3) years in a culinary field required;
• Diploma\Certification in a Culinary discipline is necessary;
• Strong interpersonal and problem-solving abilities;
• Ability to work well under pressure in a fast-paced environment;
• Ability to work cohesively with fellow colleagues as part of a team;
• Ability to focus attention on guest needs, remaining calm and courteous at all times;
• Must have English and/ or German language skills;
• Must be reliable and able to work unsupervised;
• Must be able to work flexible time schedule and to the Company’s standards.

DUTIES AND RESPONSIBILITIES

• Be friendly to passengers and crew as well as focused on job tasks;
• Discuss and prepare menus in collaboration with the kitchen colleagues;
• Ensure adequacy of supplies at the cooking stations;
• Prepare ingredients that should be frequently available (vegetables, spices etc.);
• Follow the guidance of the Head Chef and/or Sous Chef and have input in new ways of presentation of dishes;
• Put effort in optimizing the cooking process with attention to cost sufficiency, speed and quality;
• Enforce strict health and hygiene standards;
• Help to maintain a climate of smooth and friendly cooperation;
• To consistently offer professional, friendly and proactive guest service while supporting fellow colleagues;
• To ensure the consistency in the preparation of all food items for a la carte and\or buffet menus according to Vessel’s cruise recipes and standards;
• To actively share ideas, opinions and suggestions in daily shift briefings;
• To ensure all galley colleagues are aware of standards and expectations;
• To liaise daily with the Demi Chefs de Partie, Sous Chefs and Head Chefs to keep open lines of communication regarding passengers’ feedback;
• To maintain proper rotation of product in all chillers to minimize wastage/spoilage;
• To have full knowledge of all menu items, daily features and promotions;
• To ensure the cleanliness and maintenance of all work areas, utensils, and equipment;
• To follow the Vessel’s kitchen policies, procedures and service standards;
• To follow all safety and sanitation policies when handling food and beverage;
• Perform all duties assigned efficiently, follow the Company’s standards, adhere to procedures of the training manual.

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Reach us at +357 25 817288.

3 Thalia Street, 2nd Floor, Office 210-211, 3011 LIMASSOL, Cyprus

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Chef de Partie (f/m/d)

Required language.

River Cruise Ship

Season 2024

Experienced

Description

It’s time to become one of us. Our employees are what keep us afloat and we would love you to become part of our team!  

Elevate your culinary career to new heights with a Chef de Partie role. Not only will you have the opportunity to advance your skills and expertise in the world of food, but you’ll also get to explore the breath-taking sights of Europe from a unique perspective. Joining our team means sailing down some of Europe’s most stunning rivers and discovering the continent’s most historic towns. 

~ ~ ~ 

With us, every team member has access to top-quality training and the chance to take their career to the next level. Expand your horizons, advance your career, and collaborate with an international team of colleagues who will soon become close friends. 

As a Chef de Partie, you’ll cook at the highest level, at all sections and according to specified recipes.  You’ll add fresh ideas for designing our menus and will be an active participant in all services, preparation of daily meals, and professional food handling. Above all, you must maintain our high standards of food safety, cleanliness, and quality.

Ideally you have a completed apprenticeship or specialized training as a cook and a good command of German and/or English. Furthermore, you have at least 2 years of professional experience in a comparable position, an in-depth knowledge of the menu and all food items and a professional knowledge of the tools and functions in the galley. 

Do you think you are the one we are looking for? Then we look forward to you joining our team and helping us navigate the rivers of Europe! 

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Cruise ship jobs

Pro Sea Staff is an international cruise ship employment agency offering a link between prestigious cruise lines and jobseekers in search of cruise ship career opportunities. We specialize in recruitment, screening and presenting candidates from medical , culinary , hospitality and technical sectors for leading international cruise line companies. As looking for a new job can be a daunting process, we are here to guide you, providing you with the opportunity to land that dream cruise ship job . Explore our career site and discover what cruise employees love about working onboard a cruise ship . A career at sea is filled with opportunities to progress. Working in this fascinating and challenging environment can be a very rewarding experience for highly motivated individuals with a good understanding of the importance of initiative, drive and teamwork.

List of Positions Recruited by Pro Sea Staff

Food & Beverage Manager Assistant Food & Beverage Manager Bar Supervisor Bartender Bar Steward Barista Cocktails & Spirits Specialist Mixologist

Deck Department

Captain Staff Captain First Officer Second Officer Third Officer Deck Cadet Able Bodied Seaman Ordinary Seaman Fitter Hotel Security Specialist

Engine Department

Chief Engineer First Engineer Second Engineer Third Engineer Engine Cadet Motorman Oiler Wiper Fitter Hotel Fitter Electrical Fitter Refrigeration Plumber Carpenter

Executive Chef Executive Sous Chef Chef de Cuisine Sous Chef Head Butcher Head Baker Sushi Chef Chef de Partie Specialty Chef de Partie (Pastry, Bakery, Butchery, Pizza) Demi Chef de Partie Specialty Demi Chef de Partie (Pastry, Bakery, Butchery, Pizza) Commis de Cuisine Specialty Commis (Pastry, Bakery, Butchery, Pizza, Pantry) Ice Carver

Guest Services

Hotel General Manager Assistant Hotel General Manager 1 st Purser Room 1 st Purser Administration 1 st Purser Finance Clearance Officer Senior Assistant Purser Assistant Purser Receptionist Night Receptionist Loyalty Manager / Future Sales Consultant IT Officer Digital Communications Manager

Medical Department

Doctor Nurse Paramedic

Photo Department

Photo Video Manager Senior Photographer Videographer Photographer / Videographer

Director Food & Beverages Restaurant Manager / Maitre D’Hotel Assistant Restaurant Manager Lido Manager Senior Waiter Waiter Assistant Waiter Buffet Steward Utility Food & Beverage

Rooms Division / Housekeeping

Director of Housekeeping Rooms Manager Laundry Master Rooms Supervisor Butler Stateroom Steward Assistant Stateroom Steward Fitter Carpet Laundry Attendant

Shore Excursion

Shore Excursion Manager Assistant Shore Excursion Manager Shore Excursion Staff

Stage Staff / Production

Senior Production Manager Production Manager Assistant Production (Audio, Lights, Automation) Stage Crew

Above is a list of positions recruited by Pro Sea Staff listed by Departments onboard.  It is important to note that Pro Sea Staff partners with several cruise lines and that the positions / ranks listed may be titled differently from one cruise line to another. A “Receptionist” on one cruise line may be called “Guest Services Agent” , “Help Desk Assistant” , “Junior Assistant Purser” , etc. on other cruise lines. Please look for the title that is closest to the position you are applying for and send us your CV!

We are currently prioritizing the following positions for LAND and SEA

SEA VACANCIES

Spring 2024.

Princess Cruises: Guest Services Director, Food & Beverage Director, Entertainment Director, Executive Chef, Sous Chef, Chefs de Partie, Sommeliers, 2 nd  Engineers

Holland America Group: Doctors and Nurses

Virgin Voyages: Restaurant Managers, Executive Chefs, Chefs de Cuisine, Waiter/ess

Regent Seven Seas: Chefs de Cuisine (French nationals), Chefs de Cuisine (Italian nationals)

Oceania: Executive Chefs, Sous Chefs

Crystal Cruises: Executive Sous Chef, Waiters/ess

Uniworld: Housekeeping Attendants, Chefs de Partie

LAND VACANCIES

 spring 2024.

Cooks for Hotels in the Netherlands PERMANENT positions (year-round positions) / Most hotels provide accommodations

Waiters/Waitresses for Hotels in the Netherlands PERMANENT positions (year-round positions) / Most hotels provide accommodations

We offer job opportunities for motivated people seeking a career onboard a cruise ship.

Medical jobs, culinary jobs, are you ready to start , find positions.

Find cruise ship job positions that are available and for which you have the required experience and qualifications. Inventory and status of job positions is dictated by cruise lines.

SEND YOUR CV

To apply for cruise ship jobs online , send us your resumé / curriculum vitae

YOUR CV MATCHES

Those candidates whose qualifications meet the listed requirements and for whom positions are opened will be contacted to begin the recruitment process.

WE CONTACT YOU

Please note that all final hiring decisions are made by cruise lines. Also, please note that there are NO fees associated with this process. Pro Sea Staff does not collect any fees or charges.

Chef De Partie

Princess sails the world connecting guests to what matters most – their loved ones, destinations and each other. We proudly deliver memorable cruise vacations to millions of guests each year, visiting all seven continents and hundreds of ports of call.

As a worldwide leader in premium cruising, Princess now offers the MedallionClass™ experience, an even more personalized vacation. Our smart ships feature everything from TrulyTouchless™ embarkation to on-demand delivery of drinks, food and more that makes cruising effortless and supports the wellbeing of our guests and teammates.

Our Princess team lives by our Shared Purpose and Core Values of Respect, Protect and Connect. We seek out people who want to share their passion for travel, work with the latest technology and join a friendly, diverse team to serve our guests and show them the world. We understand our responsibility to safeguard our teammates, our guests and our oceans, and our highest priority is to operate in a safe and socially responsible way every day.

Join our team and enjoy an adventurous career with great incentives, unlimited growth and worldwide travel opportunities. As a Chef de Partie, you will assist the Sous Chef in ensuring the designated job duties are always completed correctly and promptly according to our company standards, policies and procedures.

Job Responsibilities:

• Supervises product delivery in assigned Galley station, ensuring quality and consistency by always requiring adherence to Company recipes, adequate production quantities, correct execution methods, and picture presentation as the minimum standard.
• Continually ensures product execution in the assigned section through control of mise en place during the preparation and frequent tasting, as instructed by the Executive Chef or his / her representative.
• Always ensures that assigned section recipe files are maintained and available to assigned staff.
• Effectively supervises assigned Galley staff during operational activities, as directed by the Executive Chef or his / her representative, including monitoring compliance with production and storage requirements such as temperature / blast-chiller log recording.
• Always creates an effective and efficient daily production schedule for assigned section, under the direction of the Executive Chef or his / her representative, as required by the itinerary and various outlets.
• Continually trains and coaches assigned staff correct production methods and skills, culinary techniques, menu and recipe knowledge, product-holding techniques, and presentation and delivery of the product.
• Ensures batch cooking/preparation process is practiced to eliminate waste.
• Always meets cost targets as directed by the Executive Chef or his/her representative.

Qualifications:

• Must have at least five years of experience in the galley with at least two years of experience as Demi Chef de Partie a high production culinary environment at a large Food and Beverage establishment and or Cruise Ship
• Must possess a formal qualification in culinary arts from a recognized culinary training institution
• Must possess the ability to supervise multicultural crew members
• Proficient knowledge of MS Office and job-related computer software
• Command of the English language, both verbal and written

Princess Cruises offers many benefits. This position is afforded comfortable, shared cabin accommodations, meals, exceptional amenities, and extensive learning and recreational programs available to all of our teammates.

Regardless of the rank or role, we are all one Princess team. Princess Cruises is an equal opportunity employer. All qualified applicants will receive consideration for employment according to DEI (Diversity, Equity and Inclusion) without regard to race, color, religion, sex, national origin, disability or protected veteran status.

Work Experience Requirements

All applicants must have previous experience in working on a Cruise Ship, in a 4/5* Hotel or in an Upscale Restaurant.

Language Requirements

Good knowledge of the English language is required.

Princess Cruises

www.princess.com

Our Culture Essentials… Stronger together Speak Up – Respect & Protect – Improve – Communicate – Listen & Learn – Empower

Set sail on an exciting career course with Princess Cruises! One of the best-known names in cruising, Princess Cruises is a global cruise company operating a fleet of modern ships renowned for their innovative design and wide array of choices in dining, entertainment and amenities.

As part of the Princess family, you’ll gain valuable cruise ship career experience representing one of the largest cruise lines in the world. We are extremely passionate about our work and offer a variety of reward programs to recognize employees who go above and beyond to provide our guests the best possible vacation experience.

Join our team and enjoy an adventurous career with great incentives, unlimited growth and worldwide travel opportunities.

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Chef de Partie (Cruise Ships)

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APPLY NOW WITH  hermesrecruitment.com

As a Chef de Partie, you are responsibly supporting the Head and Sous Chef delivering consistently high-quality food. Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques.

DUTIES & RESPONSIBILITIES

Preparation and distribution of all daily meals

Responsible for a kitchen section

Co-responsible for achieving and maintaining the company's standards and budgets

Assistance to the Executive Chef in ordering food supplies

Co-responsible for proper storing of food, kitchen supplies and stock

Co-responsible for impeccable cleanliness, hygiene and tidiness

Co-responsible for meeting the HACCP standards

Assistance with undertaking inventories as per company's directives

Participation in training programs

A regular presence in the restaurant at the buffets

QUALIFICATIONS & REQUIREMENTS

Valid EU passport

Fluently spoken English or German

Hospitality degree will be considered an advantage

Previous experience in luxury establishments

Pleasant and communicative character

Professional attitude and appearance

Reliability and hard work

Great team spirit

REWARDS & BENEFITS

Competitive salary and bonuses depending on qualifications and expertise

Seasonal or permanent employment

Medical and Social Insurance

Accommodation and meals

• Minimum Net Monthly Salary €1000 

Flight tickets refund upon successful completion of the contract

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About company

Hermes Recruitment offers consulting, hiring and placement services focused on the Hospitality industry. A fresh and customized approach when it comes to sourcing suitable Hospitality employees for upscale hotels and luxury river cruise ships sailing in Europe. Our array of services include consultancy in identifying work force planning, sourcing, screening and interviewing candidates based on… Find out more