Chef de Partie: Lead World‑Class Dining at Sea

Celebrity Cruises; Miami (FL); Sur place; USD 42 000 - 62 000; Plein temps

Résumé du poste

Celebrity Cruises is seeking a Chef de Partie to lead a specific kitchen section aboard its ship, ensuring dishes meet the highest standards of taste, presentation, and consistency. You will work with a talented galley team to deliver guest-focused dining experiences while advancing your culinary career at sea.

The role emphasizes strong leadership, meticulous communication, and strict adherence to HACCP and quality controls, with opportunities to mentor junior cooks and support multi-station

Qualifications

• 5+ years in upscale hotel, resort, cruise ship, or banquets (2+ years as Chef Tournant).
• Shipboard experience preferred.
• Culinary school degree required.
• Strong leadership in multicultural, fast-paced environments.
• Excellent communication, problem-solving, and decision-making abilities.
• Proven coaching and development of team members.
• Knowledge of guest service standards and quality assurance.
• Knowledge of inventory management, cost control, and basic accounting.

Responsabilités

• Oversee food preparation and production in assigned kitchen sections with consistency.
• Follow company recipes and culinary standards while maintaining efficiency.
• Support tastings, special requests, and show plate presentations.
• Manage production levels, improve workflow, and reduce waste.
• Provide cross-kitchen support as needed.

Connaissances

Leadership

Communication

Coaching

Problem-solving

Quality assurance

Guest service standards

Cost control

Reporting

Formation

Culinary school degree

Description du poste

Celebrity Cruises is seeking a Chef de Partie to lead a specific kitchen section aboard its ship, ensuring dishes meet the highest standards of taste, presentation, and consistency. You will work with a talented galley team to deliver guest-focused dining experiences while advancing your culinary career at sea.

The role emphasizes strong leadership, meticulous communication, and strict adherence to HACCP and quality controls, with opportunities to mentor junior cooks and support multi-station