Chef De Partie 1

Royal Caribbean International; Philippines; Sur place; PHP 2 433 000 - 3 329 000; Plein temps

Résumé du poste

Royal Caribbean International is seeking an experienced Chef de Partie 1 (CDP1) to oversee a designated galley section, lead a team of cooks, and deliver exceptional quality in a fast-paced, international hospitality environment.

You will supervise daily operations, mentor junior staff, ensure recipes and service timelines, manage food cost and safety standards (HACCP), and collaborate with Sous and Executive Chefs to execute menus and training.

Qualifications

• Experience in upscale hotels/resorts or cruise ships.
• Leadership and mentoring of kitchen staff.
• Strong knowledge of international cuisine and food safety standards.

Responsabilités

• Supervise daily operations of a designated galley workstation and ensure smooth food production.
• Lead, coach, and develop junior culinary team members.
• Ensure dishes are prepared and presented according to recipes, quality standards, and timelines.
• Monitor food quality, portion control, and waste reduction.
• Maintain HACCP compliance and workplace safety standards.
• Conduct inventory checks and manage stock within the section.
• Collaborate with Sous Chefs and Executive Chefs to execute menus and requirements.
• Oversee equipment maintenance and report issues.
• Support culinary training programs and contribute to future leaders.

Description du poste

Chef de Partie 1 (CDP1) | Cruise Ship Culinary Careers

Are you a skilled culinary professional ready to take the next step in your leadership journey We are seeking an experienced Chef de Partie 1 (CDP1) to oversee a designated galley section, lead a team of cooks, and deliver exceptional food quality in a fast-paced international hospitality environment.

Key Responsibilities

• Supervise daily operations of an assigned kitchen workstation and ensure smooth food production for multiple dining venues.
• Lead, coach, and develop junior culinary team members, including Commis and junior Chef de Partie colleagues.
• Ensure all dishes are prepared and presented according to company recipes, quality standards, and service timelines.
• Monitor food quality, portion control, food cost management, and waste reduction initiatives.
• Maintain the highest standards of food safety, sanitation, HACCP compliance, and workplace safety.
• Conduct inventory checks, submit requisitions, and manage stock levels within the assigned section.
• Collaborate closely with Sous Chefs and Executive Chefs to execute daily menus and operational requirements.
• Oversee equipment maintenance, report technical issues, and ensure efficient workstation operations.
• Support culinary training programs and actively contribute to the development of future culinary leaders.
• Serve as a role model in professionalism, teamwork, and guest-focused service.

Ideal Candidate

• Extensive experience working in upscale hotels, resorts, cruise ships, or high-volume hospitality operations.
• Previous experience across multiple galley or kitchen sections with strong culinary versatility.
• Proven leadership ability with experience supervising and mentoring kitchen teams.
• Strong knowledge of international cuisine, food production planning, and cost control.
• Thorough understanding of HACCP, food safety regulations, and sanitation standards.
• Ability to perform efficiently in a dynamic, multicultural, and high-volume environment.
• Demonstrated readiness to progress toward a Sous Chef-level leadership role.

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