Chef de Partie (Cruise Ship)

About the role

The Chef de Partie will deliver high‑quality, technically excellent food preparation aboard Silversea vessels, ensuring guest satisfaction while adhering to strict public‑health standards.

Key responsibilities

• Prepare and present menu items according to standardized recipes, guest preferences and dietary requirements.
• Manage assigned kitchen stations, maintaining cleanliness, organization and timely setup for service, buffets and special events.
• Monitor food quality, storage, inventory and requisitions to minimise waste and control costs.
• Support menu execution across multiple outlets such as room service, specialty restaurants and events.
• Train and supervise junior kitchen staff, ensuring standards are met.
• Maintain compliance with public‑health, safety and hygiene regulations, including equipment maintenance and inspection readiness.
• Collaborate with culinary leadership and cross‑functional teams to ensure seamless operations.
• Adapt to specialised roles (Poissonier, Entremetier, Gardemanger, Tournant) as required.

Required profile

• Valid STCW95 certification.
• Minimum 4 years of relevant experience, including at least 1 year in a senior station (Entremetier, Gardemanger or Poissonier) at an international 5‑star establishment.
• Strong knowledge of International and European cuisine.
• Thorough understanding of public‑health policies and food‑safety procedures.
• Excellent knife skills and proficiency in all galley stations.
• Physically and medically fit with high moral integrity.
• Fluent English (verbal and written) for safety and guest interaction.

Required skills

• STCW95 certification
• Knife skills
• Proficiency in all galley stations
• Knowledge of International cuisine
• Knowledge of European cuisine
• Food‑safety compliance
• Inventory management
• Menu execution
• Training junior staff
• Equipment maintenance