Chef De Partie

Celebrity Cruises; Chesterfield; On-site; GBP 25,000 - 35,000; Full time

Job summary

A leading cruise line is seeking an experienced Chef de Partie to oversee kitchen operations onboard. This position entails direct supervision of staff, maintaining high culinary standards, and managing food production processes while ensuring compliance with health regulations. Candidates should possess strong leadership skills and a culinary school degree, in addition to extensive experience in upscale culinary environments.

Qualifications

• Minimum 8 years in upscale services; 2+ years as Chef de Partie.
• Strong management and communication skills.
• Knowledge of quality standards and guest satisfaction techniques.

Responsibilities

• Direct and evaluate team members alongside Sous Chef.
• Manage cost containment and prepare financial reports.
• Ensure compliance with health standards and oversee kitchen operations.

Skills

Food Knowledge

Management Skills

Problem-Solving

Communication

Interpersonal Skills

Education

Culinary School Degree

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.
• Read, understand, follow, and prepare company recipes, maintaining quality and consistency in taste according to corporate instructions.
• Proficient in completing tasks, working efficiently and productively.
• Capable of working in any section of the kitchen.
• Coordinate and supervise team members, assign and delegate tasks accordingly.
• Undertake daily recipe reviews and maintain recipe folders in excellent condition.
• Follow through on requests from supervisors, including show plates, food samples, and tastings.
• Control production levels, suggest improvements, and manage costs.
• Prepare daily electronic food requisitions and verify delivery accuracy, reporting discrepancies.
• Oversee main sections (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant, Cold Kitchen) and their food production.
• Ensure compliance with Public Health standards (US, Anvisa, Shipsan, Canadian, Australian, etc.) and HACCP protocols.
• Maintain readiness for health inspections and ensure personal and uniform hygiene standards are met.

FINANCIAL RESPONSIBILITIES

• Manage cost containment through proper handling of records, reports, supplies, and equipment.
• Identify potential cost reductions and establish operational controls.
• Review timesheets and prepare reports using computer systems.
• Ensure correct requisition quantities and storage to minimize waste.

MOTIVATIONAL RESPONSIBILITIES

• Monitor and manage workstation functions and staff duties.
• Evaluate staff performance and work procedures to meet quality and service standards.
• Recommend personnel actions to ensure staffing adequacy.
• Inspect workstations and equipment for efficiency and standards compliance.

QUALIFICATIONS AND EDUCATION

• Minimum 8 years in upscale hotel, resort, cruise ship, or banqueting service; 2+ years as Chef de Partie (shipboard preferred).
• Culinary school degree required.
• Strong management, communication, problem-solving, and interpersonal skills.
• Knowledge of personalized service principles, quality standards, and guest satisfaction techniques.
• Proficient in planning, coaching, organizing, staffing, controlling, and evaluating.
• Intermediate computer skills and basic accounting knowledge.
• Ability to write reports and establish rapport with senior officers and corporate office.

Internal Candidate Requirements:

• Completion of at least two contracts as Chef Tournant with satisfactory performance and demonstrated leadership skills.