CHEF DE PARTIE-HOT/COLD KITCHEN
*CYPRUS*
CRUISE-GENERAL APPLICATION – Hospitality /
Contractual /
Hybrid
Chef de Partie
The Chef de Partie onboard will be responsible for a specific station in the galley, ensuring the preparation and delivery of dishes to meet the highest standards. Your culinary expertise, attention to detail, and teamwork will contribute to the successful execution of our diverse menus.
Responsibilities:
Food Preparation:
· Prepare and cook dishes according to standard recipes and guidelines.
· Maintain the cleanliness and organization of your assigned station.
Team Collaboration:
· Collaborate with the culinary team to ensure efficient operations in the galley.
· Support the Junior Sous Chef and Sous Chef in daily operations.
Quality Control:
· Ensure dishes are prepared to meet high culinary standards and maintain consistency.
Health and Safety Compliance:
· Follow food safety and hygiene regulations at all times.
· Ensure proper food handling and storage practices.
Profile:
· Previous experience as a Chef de Party or relevant culinary experience.
· Proficiency in English (additional languages are a plus).
· Ability to lift up to 25 kilograms.
· Willingness to work on board for 4 to 10 months at a time.
· Attention to detail and commitment to maintaining high culinary standards.
· Team player with good communication skills.
· Physical fitness and health suitable for demanding duties in the galleys.
EMBARKATION FEBRUARY 2026
