Chef de Partie – Culinary Leader

About the role

The Chef de Partie will lead a kitchen section, ensuring high‑quality food production, consistency, and compliance with health standards. Working closely with the Sous Chef, you will coach and supervise team members while maintaining the culinary excellence expected by the brand.

Key responsibilities

• Direct, coach, support, supervise and evaluate all direct reports in collaboration with the Sous Chef.
• Read, understand and execute company recipes, maintaining taste consistency.
• Coordinate and delegate tasks across any kitchen section (sauce, fish, roast, cold, etc.).
• Conduct daily recipe reviews and keep recipe folders immaculate.
• Prepare electronic food requisitions, verify deliveries and report discrepancies.
• Control production levels, suggest cost‑saving improvements and oversee HACCP implementation.
• Ensure public health regulations (US, Anvisa, Shipsan, Canadian, Australian, etc.) are strictly followed.
• Maintain a clean, inspection‑ready work area and adhere to uniform and hygiene standards.

Required profile

• Minimum 8 years experience in upscale hotel, resort, cruise ship or convention banqueting service.
• At least 2 years as Chef de Partie; shipboard experience preferred.
• Culinary school degree required.
• Strong management, communication, problem‑solving and interpersonal abilities.
• Ability to work in a multicultural, dynamic environment.

Required skills

• Advanced food preparation and recipe development.
• HACCP compliance and public health regulation knowledge.
• Intermediate proficiency with computer software for requisitions and reporting.
• Basic accounting principles (debits/credits, adjusting entries).

What we offer

• Opportunity to work on a prestigious hospitality platform.
• Professional development in a multicultural culinary team.
• Competitive compensation aligned with industry standards.