Chef de Partie

About the role

The Chef de Partie will lead a kitchen section on a high‑end hospitality operation, ensuring consistent quality, safety, and cost‑effective production. Working closely with the Sous Chef, you will coach and supervise team members while maintaining strict adherence to company recipes and standards.

Key responsibilities

• Direct, coach, support, supervise and evaluate all direct reports in collaboration with the Sous Chef.
• Prepare and execute company recipes, maintaining taste consistency and quality.
• Coordinate and delegate tasks across any kitchen section (sauce, fish, roast, cold, etc.).
• Conduct daily recipe reviews and keep recipe folders immaculate.
• Handle show plates, food samples, and random tastings as requested by supervisors.
• Control production levels, suggest improvements, and manage cost control.
• Prepare electronic food requisitions, verify deliveries, and report discrepancies.
• Ensure compliance with public health regulations (US, Anvisa, Shipsan, Canadian, Australian) and HACCP program.
• Maintain a clean, inspection‑ready work area and uphold personal hygiene and uniform standards.

Required profile

• Minimum 8 years experience in upscale hotel, resort, cruise ship or convention banqueting service.
• At least 2 years as a Chef de Partie; shipboard experience preferred.
• Culinary school degree required.
• Strong management, communication, problem‑solving and interpersonal skills in a multicultural environment.
• Excellent customer service, team‑building and conflict‑resolution abilities.

Required skills

• Proficiency in HACCP and food safety standards across multiple jurisdictions.
• Advanced recipe management and food production techniques.
• Cost‑control and production planning expertise.
• Use of electronic requisition systems and basic accounting principles.
• Intermediate computer software skills.