Chef De Partie 1

Royal Caribbean International; Philippines; On-site; PHP 300,000 - 550,000; Full time

Job summary

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

The CDP1 will supervise daily operations, maintain HACCP standards, and collaborate with Sous Chefs to execute daily menus and maintain high service levels for guests from around the world.

Qualifications

• Extensive experience in upscale hotels, resorts, cruise ships, or high-volume hospitality operations.

Responsibilities

• Supervise daily kitchen operations for a designated galley section and ensure smooth food production for multiple dining venues.
• Lead, coach, and develop junior culinary team members, including Commis and junior CDP colleagues.
• Ensure dishes are prepared according to recipes, standards, and service timelines.
• Monitor food quality, portion control, food cost management, and waste reduction initiatives.
• Maintain HACCP compliance, sanitation standards, and workplace safety.
• Conduct inventory checks and manage stock within the section.
• Collaborate with Sous Chefs and Executive Chefs to execute daily menus and operational requirements.
• Oversee equipment maintenance and report issues to ensure efficient workflows.
• Support culinary training programs and develop future culinary leaders.
• Serve as a role model in professionalism and guest-focused service.

Skills

Leadership

International cuisine

Food production planning

Cost control

HACCP

Food safety

Job description

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.