Chef de Partie

Your Purpose

The primary responsibility of the Chef De Partie is to lead a section assigned by Galley Management and oversee the entire production with minimum supervision.

Your Impact

• Take full ownership as an independent, motivated professional.

• Accept assignment in any area of the Galley, either hot or cold section.

• Possess excellent food knowledge and a full understanding of culinary terms.

• Read, understand, follow and prepare company recipes.

• Maintain the quality and consistency in taste according to instructions provided by the corporate office.

• Able to work in any section of a kitchen.

• Coordinate and supervise all personnel assigned to the section.

• Review recipes on a daily basis.

• Provide food samples, random food tastings, and show plates when requested by a direct supervisor.

• Control production levels.

• Prepare daily electronic food requisitions as needed.

• Countercheck deliveries for accuracy.

• Possess the ability to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant, and Cold Kitchen) and its entire food production.

• Maintain and ensure that Public Health regulations (US, Anvisa, Shipsan, Canadian, Australian, etc.) are followed at all times on board.

• Supervise and monitor the correct application of food safety procedures and food quality requirements related to all processes.

• Ensure that the assigned area of responsibility is ready for the announced or unannounced inspection conducted by Ship Management or local authorities.

• Responsible for cost containment through the proper use, handling, and maintenance of records, reports, supplies, and equipment within the assigned section.

• Conduct workstation spot checks to ensure items are correctly cleaned and stored to minimize deterioration and waste.

• Possess familiarity with the galley layout in terms of safety and security.

• Ensure that all safety procedures are followed.

• Mentor, develop, and provide on-the-job training to assigned staff to strengthen current performance and to prepare for future advancement.

• Attend any early stand-by in the galley for USPH purposes.

• Assist the Procurement team with storing operations and quality control.

Your Journey So Far

• 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.

• 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.

• Fluent in written and spoken English. Fluency in additional language(s).

Your Essentials

• Passport, visas, certificates as specified by the company and as required for exit from the port of origin and entry into the destination cruising area.

• Food Safety/HACCP certificate.

Our commitment

At Explora Journeys, we are redefining luxury ocean travel － where discovery, well-being, and a deep respect for the seas come together in harmony. We seek passionate professionals who share our vision of a more immersive, transformative way to discover the world’s most inspiring destinations by sea. Are you ready to turn your passion into something extraordinary? Join us at Explora Journeys, where an ocean of opportunities awaits. Your journey to the Ocean State of Mind starts here.