Job Responsibilities:

• Prepare and cook a variety of dishes according to menu specifications and recipes
• Oversee and manage the daily operations of a specific section of the kitchen
• Train and supervise junior members of the kitchen team
• Ensure that all food is prepared and presented in a timely and efficient manner
• Monitor and maintain stock levels and assist with ordering supplies
• Follow all health and safety standards and maintain a clean and organized work environment
• Collaborate with other chefs and kitchen staff to plan and execute menus
• Assist with menu development and suggest new dishes to enhance the dining experience for our guests
• Adhere to all company policies and procedures

Qualifications:

• Minimum of 2 years experience as a Chef de Partie in a high-volume kitchen, preferably in a cruise ship or hotel setting
• Culinary degree or equivalent experience and training
• Strong knowledge of various cooking techniques and cuisines
• Ability to work well under pressure in a fast-paced environment
• Excellent communication and leadership skills
• Attention to detail and a passion for creating high-quality dishes
• Valid food safety and hygiene certifications
• Flexibility to work long hours and in a rotational schedule