Chef De Partie - Cruise Ship Kitchen

About the role

Royal Caribbean International is hiring a Chef De Partie for its destination venues. The role prepares and cooks food according to the instructions of Culinary Management, supporting various kitchen sections during fast-paced service. Work follows the company's brand standards, policies, SOPs and safety guidelines, and involves daily interaction with guests, team members and suppliers.

Key responsibilities

• Review the day's menu requirements and service times with a Supervisor and support the kitchen for speed and efficiency.
• Take responsibility for the assigned workstation and assist the Sous Chef in training and monitoring junior staff.
• Check the quality and quantity of food deliveries and report equipment faults to the Sous Chef.
• Follow HACCP, food safety, sanitation and hygiene standards, and the company recipe standard for portioning and garnishing.
• Clean workstations during and after service, follow grooming standards, and greet guests warmly.
• Butcher duties: load and unload frozen items, cut proteins and shellfish, and use knives and meat-cutting equipment daily.
• Keep equipment and supplies in good condition.

Required profile

• High School Diploma.
• Three years of progressive experience cooking in a 4-5 star hotel restaurant, cruise ship or high-volume food service facility.
• Ability to explain recipe preparation and knowledge of food handling, food safety and public health standards.
• Clear spoken and written English, including reading and writing procedures.
• Physical fitness: able to stand, walk and lift up to 50 pounds regularly; butchers must also lift up to 70 pounds and be able to take part in emergency drills.

Required skills

• Knife skills and experience using and cleaning a band saw (butcher).
• Ability to work without supervision, solve problems and work in a diverse international environment.
• Good interpersonal skills and the ability to multitask under strict deadlines.
• Forklift driving is an advantage.