The Chef de Partie is responsible for overseeing food production and quality within an assigned galley area, ensuring dishes are prepared and presented to established culinary standards. This role supervises galley staff, controls food costs and waste, and ensures compliance with food safety and public health regulations in a high-volume cruise ship environment.
The position requires strong culinary expertise, leadership capability, and a strategic mindset, with a clear focus on quality, consistency, efficiency, and financial performance.
Ensure consistent product quality within the assigned production area through regular tasting panels and inspection of mise en place during preparation periods
Oversee daily food production and provide clear instructions to galley staff to maintain quality standards and minimise food spoilage
Supervise product delivery, ensuring quality, consistency, correct preparation methods, adequate production quantities, and standardised presentation
Actively supervise assigned galley staff during operations, including monitoring compliance with production, storage, and temperature control requirements
Participate in daily galley management meetings and conduct team briefings to communicate menus, upcoming production requirements, and special events
Control food consumption within assigned areas through portion control, production planning, and batch cooking practices, ensuring cost targets are consistently met
Apply a strategic and forward-thinking approach to food production with a strong focus on financial results
Provide continuous training to galley staff on production methods, culinary techniques, menu and recipe knowledge, holding procedures, presentation, and service standards
Ensure appropriate onboarding, training, and orientation for newly embarked or first-contract galley team members
Maintain up-to-date knowledge of public health standards and ensure full compliance with all food safety and hygiene policies
Previous cruise ship culinary experience
Minimum of five years’ professional culinary experience, including at least two years as a Demi Chef de Partie or equivalent in a high-volume operation
Strong knowledge of international cuisine, with Western / Continental cuisine expertise required
Solid understanding of food safety, hygiene standards, and HACCP principles
Formal qualification in Culinary Arts or equivalent from a recognised training institution
Proven ability to supervise and train multicultural teams
Strong organisational skills with attention to detail and quality control
Good command of English, both written and spoken
Experience working within regulated maritime or large-scale hospitality environments
Knowledge of food cost control, waste reduction, and production efficiency
Proficiency in standard office software and job-related digital tools
6:2 rotation (6 consecutive months onboard the ship, followed by 2 months of vacation)
Shared/double cabin accommodation
Chef de Partie (CDP) • São Paulo, State of São Paulo, Brazil
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