Job Description

Embark on an exciting culinary journey with Celebrity Cruises. As a Chef de Partie, you will play a key role in delivering exceptional dining experiences by ensuring the highest standards of food quality, consistency, and presentation. Working alongside a talented culinary team, you will oversee food production within your assigned section while supporting operational excellence and guest satisfaction.

QUALIFICATIONS AND EDUCATION

• Minimum 5 years of experience in an upscale hotel, resort, cruise ship, or banqueting environment, including at least 2 years as a Chef Tournant.
• Culinary school degree required.
• Strong leadership skills in a multicultural and fast-paced environment.
• Excellent communication, problem-solving, and organizational skills.
• Proven ability to coach, motivate, and develop culinary team members.
• Strong understanding of guest service standards and quality assurance practices.
• Intermediate computer skills required.
• Knowledge of inventory management, cost control, and basic accounting principles.
• Ability to build effective working relationships with shipboard and corporate leadership.

Culinary Production & Quality

• Oversee food preparation and production within assigned kitchen sections, ensuring consistency in taste, presentation, and quality.
• Follow company recipes, culinary standards, and production schedules with precision.
• Support food tastings, special requests, show plates, and operational presentations as required.
• Monitor production levels and identify opportunities to improve efficiency and reduce waste.
• Maintain organized recipe files and ensure culinary standards are consistently followed.

Food Safety & Operational Excellence

• Ensure full compliance with HACCP procedures, Public Health regulations, and company food safety standards.
• Maintain inspection-ready work areas and uphold the highest standards of cleanliness and sanitation.
• Verify food requisitions and deliveries, reporting discrepancies promptly.
• Conduct workstation checks to ensure proper storage, handling, and product rotation.
• Support cost-control initiatives through effective inventory management and waste reduction practices.

Team Leadership & Development

• Supervise, coach, and support team members within assigned work areas.
• Coordinate daily assignments and delegate responsibilities to ensure smooth operations.
• Monitor performance and provide ongoing feedback to maintain service and quality standards.
• Assist with staffing recommendations and support a positive, collaborative team environment.
• Lead by example through professionalism, accountability, and commitment to excellence.

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