Chef de Partie

GP Solution; Netherlands; On-site; EUR 16,000 - 22,000; Full time

Job summary

GP Solution is seeking a Chef de Partie to join an international cruise line, working in a high-volume galley at sea. The role requires extensive experience in international cuisine, excellent culinary skills, and the ability to maintain consistent quality in a fast-paced kitchen while adhering to portion controls and recipes.

You will manage a kitchen section, oversee daily operations, ensure food safety and sanitation to USPH standards, monitor stock, and support junior team members.

Qualifications

• Extensive experience in international cuisine and high-volume galley operations.
• Proven ability to maintain quality, taste and presentation under pressure.
• Strong knowledge of food safety procedures and sanitary standards (USPH).

Responsibilities

• Lead daily operations of an assigned kitchen section aboard ship.
• Prepare, cook and present dishes according to recipes and portion controls.
• Monitor stock levels and assist with ordering to minimise waste.
• Support and mentor junior team members and maintain a clean, safe workspace.

Skills

Culinary skills

Food preparation

Cooking techniques

Food safety

USPH knowledge

Team supervision

Job description

Posted 11 Oct 2026 Closes 22 Oct 2026

At a glance

Location Not stated

Work setting Offshore

Rotation 8 months onboard followed by 2 months' leave

Join an international cruise line as a Chef de Partie in a dynamic, high-volume galley environment at sea. The role suits an experienced cruise ship chef with a strong background in international cuisine, excellent culinary skills, and the ability to maintain consistent food quality in a fast-paced kitchen. Responsibilities include managing the daily operation of an assigned kitchen section, preparing, cooking and presenting dishes to established recipes and portion controls, maintaining consistency in food quality, taste and presentation, ensuring compliance with food safety, hygiene and sanitation standards including USPH requirements, monitoring stock levels, supporting junior team members, and maintaining a clean, organised and safe working environment. Required experience includes previous work as a Chef de Partie or similar onboard a cruise ship, strong knowledge of food preparation and cooking techniques, good understanding of food safety procedures, and the ability to work efficiently under pressure. Preferred experience includes work across multiple onboard dining venues and familiarity with USPH standards and large-scale food production. Contract package includes a salary of USD 1,650-2,200 per month, 8 months onboard followed by 2 months' leave, and worldwide itineraries.