Chef De Partie

Role Overview

The Chef de Partie is responsible for running assigned kitchen sections on board and ensuring smooth food production, high culinary standards, and strict compliance with hygiene and safety requirements. The role combines hands-on cooking, team supervision, cost awareness, and coordination with senior culinary leaders.

Key Responsibilities

• Lead, guide, support, train, and assess direct team members in coordination with the Sous Chef.
• Bring strong knowledge of food preparation and a solid grasp of culinary terminology.
• Read, interpret, and execute company recipes while maintaining the approved taste, presentation, and consistency standards set by corporate culinary guidance.
• Complete assigned work efficiently and maintain strong productivity across shifts.
• Be capable of working across any kitchen station as needed.
• Organize the work of the section team, allocate duties, and delegate tasks appropriately.
• Review recipes every day and keep all recipe folders tidy and up to date.
• Act on all instructions from the immediate supervisor or manager on duty, including preparing show plates, food samples, and tasting items when requested.
• Manage production output and suggest improvements that support better cost control.
• Prepare daily electronic requisitions for section needs and verify deliveries for accuracy, escalating any mismatches to the supervisor.
• Oversee major kitchen sections such as Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant, or Cold Kitchen, along with their full food production.
• Ensure public health standards are followed in line with company expectations and applicable regulations such as US, Anvisa, Shipsan, Canadian, and Australian requirements.
• Make sure the HACCP program is implemented correctly within the assigned area.
• Keep the section ready for both scheduled and surprise public health inspections by the Food & Beverage Director or official inspectors.
• Report on time for duty, follow supervisor instructions, and maintain proper personal appearance, uniform standards, and hygiene at all times.

Financial Responsibilities

• Support cost containment through careful handling of records, reports, supplies, and equipment.
• Look for ways to reduce costs through stronger control measures.
• Review operational challenges and help establish effective controls.
• Check timesheets and pass them to the Executive Chef for approval.
• May prepare reports and letters using a computer system and related equipment.
• Ensure requisitions are raised in the right quantities, within the required time, and according to established control procedures.
• Carry out spot checks at workstations to confirm proper storage and reduce waste or spoilage.

Motivational Responsibilities

• Oversee the functions of assigned workstations and keep operations on track.
• Monitor how duties and responsibilities are distributed among team members.
• Observe staff performance and work methods to ensure quality and service expectations are met.
• Recommend personnel actions, including hiring needs or terminations, to maintain sufficient staffing levels.
• Inspect workstations, working areas, and equipment to ensure efficient service and compliance with standards.

Qualifications and Education

• At least 8 years of experience in an upscale hotel, resort, cruise ship, or convention banqueting environment, including a minimum of 2 years working as a Chef de Partie; shipboard experience is preferred.
• A culinary school degree is mandatory.
• Strong management ability in a multicultural, fast-paced, and dynamic setting.
• Excellent communication, problem-solving, decision-making, and interpersonal skills.
• Proven strengths in customer service, team building, and conflict resolution.
• Knowledge of personalized service delivery, including needs assessment, quality service standards, alternative delivery models, and guest satisfaction evaluation.
• Strong capabilities in planning, coaching, organizing, staffing, controlling, and evaluating.
• Intermediate computer software skills are required.
• Good understanding of basic accounting concepts such as numbering flow, debits and credits, adjusting entries, and corrections.
• Ability to write reports and business correspondence and build effective working relationships with ship senior officers and the corporate office.

Additional Information

This role is based in Qatar and is a full-time onsite position. The source provided no salary, stipend, start date, duration, opening count, or explicit perk details.