Embark on an exciting culinary journey with Celebrity Cruises. As a Chef de Partie, you will play a key role in delivering exceptional dining experiences by ensuring the highest standards of food quality, consistency, and presentation. Working alongside a talented culinary team, you will oversee food production within your assigned section while supporting operational excellence and guest satisfaction. QUALIFICATIONS AND EDUCATION Minimum 5 years of experience in an upscale hotel, resort, cruise ship, or banqueting environment, including at least 2 years as a Chef Tournant. Culinary school degree required. Strong leadership skills in a multicultural and fast-paced environment. Excellent communication, problem-solving, and organizational skills. Proven ability to coach, motivate, and develop culinary team members. Strong understanding of guest service standards and quality assurance practices. Intermediate computer skills required. Knowledge of inventory management, cost control, and basic accounting principles. Ability to build effective working relationships with shipboard and corporate leadership. Culinary Production & Quality Oversee food preparation and production within assigned kitchen sections, ensuring consistency in taste, presentation, and quality. Follow company recipes, culinary standards, and production schedules with precision. Support food tastings, special requests, show plates, and operational presentations as required. Monitor production levels and identify opportunities to improve efficiency and reduce waste. Maintain organized recipe files and ensure culinary standards are consistently followed. Food Safety & Operational Excellence Ensure full compliance with HACCP procedures, Public Health regulations, and company food safety standards. Maintain inspection-ready work areas and uphold the highest standards of cleanliness and sanitation. Verify food requisitions and deliveries, reporting discrepancies promptly. Conduct workstation checks to ensure proper storage, handling, and product rotation. Support cost-control initiatives through effective inventory management and waste reduction practices. Team Leadership & Development Supervise, coach, and support team members within assigned work areas. Coordinate daily assignments and delegate responsibilities to ensure smooth operations. Monitor performance and provide ongoing feedback to maintain service and quality standards. Assist with staffing recommendations and support a positive, collaborative team environment. Lead by example through professionalism, accountability, and commitment to excellence.
