Chef De Partie

Royal Caribbean Group; Basildon; On-site; GBP 30,000 - 40,000; Full time

Job summary

A leading cruise line is seeking a Chef de Partie to manage kitchen operations and ensure high culinary standards. The ideal candidate will have extensive experience in upscale environments, strong leadership skills, and a culinary school degree. This role involves supervising kitchen staff, maintaining food quality, and ensuring compliance with health standards.

Qualifications

• Minimum of 8 years in upscale hotel or cruise ship, with 2 years as Chef de Partie.
• Strong management skills in a multicultural environment.
• Ability to write reports and establish rapport with senior officers.

Responsibilities

• Directs and supervises all team members in the kitchen section.
• Maintains Public Health standards and oversees food production.
• Prepares daily food requisitions and checks deliveries for accuracy.

Skills

Management skills

Communication

Problem-solving

Interpersonal skills

Customer service

Team building

Conflict resolution

Planning

Coaching

Organizing

Education

Culinary school degree

Tools

Intermediate computer software skills

Job description

Full Job Description

Key Responsibilities:

• Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports.
• Must have excellent food knowledge and a full understanding of culinary terms.
• Must be able to read, understand, follow, and prepare company recipes, maintaining the quality and consistency in taste according to instructions provided by the corporate 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 and delegate tasks accordingly.
• Undertake recipe reviews daily and maintain recipe folders in immaculate condition.
• Responsible for follow-through on any requests within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples, and random food tastings.
• Control production levels and recommend ideas for improvements and better cost control.
• Prepare daily electronic food requisitions needed for their section's production and check deliveries for accuracy; report any discrepancies to the immediate supervisor.
• Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant, Cold Kitchen) and its entire food production.
• Maintain and ensure that Public Health standards are followed according to company standards and expectations (referring to US, Anvisa, Shipsan, Canadian, Australian, etc.) and always within their section.
• Ensure that the HACCP program is carried out correctly.
• Maintain their assigned area in preparation for announced or unannounced United States Public Health inspections, either conducted by the Food & Beverage Director or actual inspectors.
• Report for duty at assigned times, follow supervisor’s instructions, and ensure personal appearance, uniform, and personal hygiene are in accordance with company rules and regulations.

Qualifications and Skills

• A minimum of 8 years in an upscale hotel, resort, cruise ship, or convention banqueting service, with at least 2 years as Chef de Partie (shipboard experience preferred).
• A culinary school degree is required.
• Strong management skills in a multicultural and dynamic environment.
• Excellent communication, problem-solving, decision-making, and interpersonal skills.
• Superior customer service, team building, and conflict resolution skills.
• Knowledge of principles and processes for providing personalized services, including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
• Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
• Intermediate computer software skills required.
• Good understanding of basic accounting principles such as numbering flow, debits/credits, adjusting entries, and corrections.
• Ability to write reports and business correspondence and establish good rapport with the ship’s Senior Officers and the corporate office.