Chef De Partie on cruise ships (shipboard experience is mandatory) at Greece WofSG

Greece WofSG; Fatih; In loco; TRY 944.000 - 1.131.000; Tempo pieno

Descrizione del lavoro

Greece WofSG is seeking a Chef De Partie to lead a galley section and oversee full production with minimal supervision. The role requires a culinary school background and at least two years in a CDP position, with strong food-safety knowledge and cost-conscious practices.

The candidate will manage line duties across hot and cold sections, coach junior staff, and ensure adherence to recipes and quality standards while coordinating with procurement and corporate guidelines.

Competenze

• High school diploma and culinary school degree.
• Minimum 2 years’ experience as Chef De Partie.
• Knowledge of Food Safety and regulatory standards.
• Strong administrative and coaching skills.
• Ability to work 7 days a week with flexible hours.

Mansioni

• Oversee assigned galley section (hot or cold) including Sauce, Entremetier, Fish, Roast, CDP, Tournant, and Cold Kitchen.
• Maintain high standards of taste and consistency per company recipes.
• Review recipes daily and ensure production meets quality targets.
• Coordinate and supervise all staff assigned to the section.
• Ensure production levels and safety procedures comply with Public Health regulations.
• Assist procurement team and mentor staff for future growth.

Conoscenze

Culinary Skills

Coaching subordinates

Cost and quality consciousness

Administrative skills

Flexibility in schedule

Food safety knowledge

Formazione

High school diploma

Culinary School degree

Descrizione del lavoro

This Full time on site position offers great opportunities for career growth.

DESCRIPTION Сontract duration - 5 months

MAIN FUNCTION

The primary responsibility of the Chef De Partie is to lead a section assigned by Galley Management and oversee the entire production with minimum supervision.

QUALIFICATIONS

High school diploma & Culinary School degree. Minimum of 2 years’ experience in Chef De Partie role. Knowledge of Food Safety and food safety. Good administrative skills. Experienced in coaching subordinates. Must be cost and quality conscious. Ability to work 7 days a week, adhere to specific scheduled work hours yet be flexible if circumstances require it.

MAIN RESPONSIBILITIES

• Accept assignment in any area of the Galley, either hot or cold section and be able to oversee it (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant, and Cold Kitchen).
• Possess excellent food knowledge and a full understanding of culinary terms.
• Maintain the quality and consistency in taste according to instructions provided by the corporate office and company recipes.
• Review recipes on a daily basis.
• Coordinate and supervise all personnel assigned to the section.
• Control production levels, safety procedures, Public Health regulations are followed.
• Responsible for cost containment through the proper use, handling, and maintenance of records, reports, supplies, and equipment within the assigned section.
• Assist the Procurement team.
• Mentor, develop, and provide on-the-job training to assigned staff to strengthen current performance and to prepare for future advancement.

Job Type: Full-time Pay: From 93,000.00TRY per month Experience: Chef De Partie: 1 year (Required) Language: English (Required) Work Location: In person