Chef de Partie 2

Crew Life at Sea Ltd.; Cape Town; On-site; ZAR 180,000 - 300,000; Full time

Job summary

Crew Life at Sea Ltd. is seeking a Chef de Partie to support the onboard kitchen team on a cruise ship. You will assist senior chefs, oversee junior staff, and ensure high-quality meals for guests while maintaining costs and safety standards.

Candidates should have 2–3 years in a high-volume setting, a culinary degree, and strong leadership and food-safety knowledge to thrive in a fast-paced shipboard environment.

Qualifications

• Minimum 2–3 years of experience as Chef de Partie in a high-volume restaurant or hotel setting.
• Culinary degree or equivalent training and experience.
• Strong knowledge of food safety and sanitation regulations.
• Excellent communication and leadership skills.
• Ability to work in a fast-paced and high-pressure environment.
• Flexibility to work long hours, weekends and holidays as needed.
• Ability to work well in a team and independently.
• Proven ability to create and execute high-quality dishes.
• Strong organizational and time management skills.

Responsibilities

• Assist the Sous Chef and Executive Chef in planning and preparing meals for guests on board a cruise ship.
• Supervise and train junior chefs and kitchen staff according to company standards.
• Monitor inventory and order supplies to maintain stock and minimize waste.
• Follow safety and sanitation guidelines for a clean, hygienic environment.
• Collaborate with chefs to develop new menu items and specials.
• Maintain a positive, professional attitude in a fast-paced setting.
• Ensure proper storage and rotation of food items to maintain freshness.
• Assist with menu planning and cost control to meet budgets.
• Adhere to company policies including health and safety regulations.
• Attend training sessions to continuously improve skills and knowledge.

Skills

Leadership

Communication

Time management

Teamwork

Food safety

Education

Culinary degree

Job description

Key Responsibilities:

• Assist the Sous Chef and Executive Chef in planning and preparing meals for guests, ensuring high-quality and consistent dishes are served On Board Cruise Ship
• Supervise and train junior chefs and kitchen staff, ensuring that all food is prepared and presented according to company standards
• Monitor inventory and order supplies to maintain adequate stock levels and minimize waste
• Follow all safety and sanitation guidelines to ensure a clean and hygienic working environment
• Collaborate with other chefs and kitchen staff to develop new menu items and specials
• Maintain a positive and professional attitude while working in a fast-paced and high-pressure environment
• Ensure proper storage and rotation of food items to maintain freshness and quality
• Assist with menu planning and cost control measures to maintain budget goals
• Adhere to all company policies and procedures, including health and safety regulations
• Attend training sessions and workshops to continuously improve skills and knowledge.

Qualifications:

• Minimum of 2-3 years of experience as a Chef de Partie in a high-volume restaurant or hotel setting
• Culinary degree or equivalent training and experience
• Strong knowledge of food safety and sanitation regulations
• Excellent communication and leadership skills
• Ability to work in a fast-paced and high-pressure environment
• Flexibility to work long hours, weekends, and holidays as needed
• Ability to work well in a team and independently
• Proven ability to create and execute high-quality dishes
• Strong organizational and time management skills.