Chef De Partie

1. Responsibilities of This Position

(Main duties expected from a Chef de Partie)

• ️ Food Production

  • Prepare all food items in the assigned galley area according to recipes and menu plans.

  • Ensure consistency and quality in food production.

• ‍ Supervision

  • Lead and supervise a team of up to 10 staff.

  • Train crew members continuously and review their performance.

• Equipment & Inventory

  • Monitor and maintain proper use of kitchen equipment.

  • Handle supply ordering and ensure equipment levels are maintained.

• Efficiency & Waste Control

  • Plan production to minimize waste and overproduction.

• Hygiene & Safety

  • Oversee daily cleaning routines to meet USPH and company standards.

  • Promote and enforce a safe working environment.

• Communication & Coordination

  • Inform Sous Chef of any issues or shortages.

  • Check food quality from different outlets daily.

• Improvement & Feedback

  • Suggest ideas to improve kitchen operations and guest satisfaction.

• ️ Other Duties

  • Perform any additional tasks as requested by the Line Manager.

2. Basic Requirements

(What qualifications and skills are needed)

• Education

  • High school or professional culinary certification.

  • Preferred: Culinary or Hotel Management degree.

• ‍ Work Experience

  • 3+ years in a main kitchen/galley.

  • 2+ years in a supervisory role (cruise ship or high-volume hotel/restaurant).

• Certification

  • Must have a HACCP certificate.

• Technical Skills

  • Strong cooking techniques, kitchen tools handling, and basic knowledge of MS Office (Word, Excel, PowerPoint).

• ️ Language Skills

  • English: B2 level (clear communication with international team).

  • Other languages like Mandarin, Japanese, Korean, or European languages are a plus.