Job Details

The Chef de Partie reports to Executive Chef and Sous-Chef. Prepare and serve daily meals (breakfast, lunch, teatime, dinner) for crew and guests according to menu cycle and Executive Chef manual. Order and manage stock in cooperation with Executive Chef, ensuring correct handling of all products and equipment.

QUALIFICATIONS (skills, competencies, experience)

• High school diploma.

• Minimum of 8 years experience in an upscale hotel, resort, cruise ship or convention banqueting service.

• Minimum of 2 years experience in Chef De Partie role. 

• Fluent in written and spoken English.

• Communicate effectively with the senior management.

• Possess the ability to lead and make decisions. 

• Good administrative skills.

• Experienced in coaching subordinates.

• Must be cost and quality conscious. 

• Adhere to specific scheduled work hours, yet be flexible if circumstances require it. 

• Knowledge of Microsoft programs to include but not limited to Outlook, Word, Excel, and Power Point.

• Culinary School degree.

• Food Hygiene Certification.