Culinary Lead de Partie — Master Your Section

Celebrity Cruises; Dubai; On-site; AED 132,207 - 176,276; Full time

Job summary

Celebrity Cruises is seeking an experienced Chef de Partie to direct and mentor kitchen staff across multiple sections aboard our ship in Dubai. You will read and execute company recipes, maintain consistency, and ensure timely production while upholding the highest standards of quality and service.

You will supervise a diverse team, coordinate tasks, review daily menus, and participate in cost-control discussions.

Qualifications

• Minimum 8 years in upscale hotel, resort, cruise ship or convention banqueting service.
• At least 2 years as Chef de Partie.
• Strong management in multicultural/dynamic environments.
• Excellent communication, problem solving, and interpersonal skills.

Responsibilities

• Directs, coaches, supports, supervises, and evaluates all direct reports (with Sous Chef).
• Coordinate and supervise all team members in their section; delegate tasks.
• Review recipes daily; maintain recipe folders; ensure quality and consistency.
• Oversee main kitchen sections (Sauce, Entremetier, Fish, Roast, CDP, Tournant, Cold Kitchen).
• Prepare daily food requisitions and verify deliveries for accuracy; report discrepancies.
• Ensure HACCP procedures are followed and public health standards are met.
• Assist with reports to ship's senior officers and corporate office; maintain hygiene and appearance standards.

Skills

Management skills

Communication

Problem solving

Interpersonal skills

Teambuilding

Conflict resolution

Planning and coaching

Organizing and supervising

Tools

Computer software

Job description

Celebrity Cruises is seeking an experienced Chef de Partie to direct and mentor kitchen staff across multiple sections aboard our ship in Dubai. You will read and execute company recipes, maintain consistency, and ensure timely production while upholding the highest standards of quality and service.

You will supervise a diverse team, coordinate tasks, review daily menus, and participate in cost-control discussions.