Chef De Partie

Celebrity Cruises; Indonesia; On-site; IDR 716,974,368 - 1,183,007,707; Full time

Job summary

Celebrity Cruises is seeking an experienced Chef de Partie to lead and develop kitchen teams aboard our cruise ships. You will read and execute company recipes, coordinate across all kitchen sections, and maintain high standards of taste, consistency, and efficiency.

The role requires strong culinary knowledge, excellent communication, and proven leadership in a multicultural environment. You will ensure health and safety standards are met and support cost-control initiatives while delivering

Qualifications

• Minimum of 8 years in upscale hotel, resort, cruise ship or convention banqueting service.
• At least 2 years as Chef de Partie.
• Strong management skills in multicultural environments.
• Excellent communication, problem solving, decision making, and interpersonal skills.
• Knowledge of personalized service standards and guest satisfaction evaluation.
• Intermediate computer skills; basic accounting principles understanding.

Responsibilities

• Direct, coach, support, supervise, and evaluate all direct reports with the Sous Chef.
• Maintain culinary knowledge and understanding of culinary terms; follow recipes precisely.
• Prepare and ensure quality across all kitchen sections; coordinate tasks and delegate.
• Review recipes daily; keep recipe folders organized.
• Handle show plates, samples, and tastings as requested by supervisor.
• Control production levels and suggest cost improvements.
• Prepare daily food requisitions and verify deliveries for accuracy.
• Oversee main sections (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant, Cold Kitchen).
• Ensure Public Health compliance and HACCP; prep for health inspections.

Skills

Excellent food knowledge

Job description

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 by maintaining the quality and consistency in taste according to the 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. Maintain recipe folders in immaculate condition.

Responsible for follow-through on any request 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 controlling.

Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor.

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 and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within their section.

Ensures that the HACCP program is carried out correctly.

Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors.

Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations.

QUALIFICATION

A minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef de Partie.

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 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.

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 the ship’s Senior Officers and the corporate office.