DESCRIPTION

Culinary Opportunities – Supervisory Level

Positions: Chef de Partie (CDP) | Sous Chef

Position Overview

We are recruiting experienced culinary professionals for luxury and ultra-luxury cruise lines and maritime operations, delivering high-end dining experiences in structured, international environments.

At this level, you are expected to lead, manage, and execute kitchen operations while maintaining the highest quality and consistency standards.

Operations

- Ultra Luxury: Viking, Oceania, Regent (fine dining, small ships)
- Modern Luxury: Virgin Voyages (multi-concept, high volume)
- Expedition: National Geographic
- Emerging Market: AROYA Cruises
- Industrial: Offshore & Tankers (volume + discipline driven)

Key Responsibilities

Chef de Partie (CDP)

- Manage and operate an assigned kitchen section
- Ensure food quality, consistency, and presentation standards
- Control mise en place, prep, and service flow
- Supervise and support junior team members
- Maintain hygiene, safety, and USPH standards

Sous Chef

- Oversee multiple kitchen sections and daily operations
- Support the Executive Chef in planning and execution
- Ensure consistency across all outlets and services
- Manage team performance, training, and discipline
- Control inventory, requisitions, and food cost

Requirements by Role

Chef de Partie (CDP)

- 5+ years total culinary experience
- Minimum 1–2 years as CDP or similar role
- Strong knowledge of kitchen operations and section control
- Experience in fine dining or premium hospitality preferred
- English level: B2

Ship Experience:

- Preferred (especially for ultra-luxury)

Sous Chef

- 6–8+ years total culinary experience
- Minimum 2–3 years in supervisory roles (CDP/Sous level)
- Strong leadership, organization, and operational control




- Proven experience in high-end or high-volume kitchens
- English level: B2–C1

Ship Experience:

- Strongly preferred

General Requirements (All Supervisory Roles)

- Proven leadership and team management skills
- Strong understanding of:
- Food safety (USPH)
- Kitchen operations and workflow
- Quality control and consistency
- Ability to work:
- 10–11 hours per day
- 7 days per week
- Experience in:
- Fine dining / luxury hotels
- High-volume kitchens
- or offshore/industrial catering (for specific roles)

Important – Costs & Commitment

- Candidates are responsible for documentation costs:
- Medical
- Visa
- STCW (if applicable)
- Carsea recruitment services are 100% free
- Full guidance provided throughout the process

Commitment required:

- Documentation must be completed within 2–4 months maximum
- Only candidates ready for a serious, structured process should apply

Process

- Application
- Carsea interview
- Final interview with cruise line
- Offer + documentation
- Embarkation

Bottom Line

This level requires real leadership and consistency, not just technical skills.

If you cannot manage pressure, people, and standards — this is not the right fit.

REQUIREMENTS

Culinary Requirements – Supervisory Level

Positions: Chef de Partie (CDP) | Sous Chef

Chef de Partie (CDP) – Requirements

- 5+ years total culinary experience
- Minimum 1–2 years as CDP or similar role




- Strong ability to manage a kitchen section independently
- Experience in fine dining, luxury hotels, or high-volume premium kitchens
- Solid knowledge of:
- Food safety (USPH standards)
- Kitchen operations and service flow
- Quality control and presentation
- English level: B2 minimum

Ship Experience:

- Preferred (especially for ultra-luxury brands)

Sous Chef – Requirements

- 6–8+ years total culinary experience
- Minimum 2–3 years in supervisory roles (CDP/Sous Chef level)
- Strong leadership and team management skills
- Ability to oversee multiple kitchen sections and operations
- Experience in:
- Fine dining / luxury hospitality
- or high-volume operations
- Strong knowledge of:
- Food cost control
- Inventory and requisitions
- Training and team development
- English level: B2–C1

Ship Experience:

- Strongly preferred

General Requirements (All Supervisory Roles)

- Proven leadership and operational control
- Up-to-date CV with no unexplained gaps
- Verifiable employment references
- Ability to work:
- 10–11 hours per day
- 7 days per week
- Strong discipline, organization, and consistency under pressure

Required Documents

- CV in English (Harvard format)Updated, professional, no unexplained gaps
- 2 Reference LettersFrom previous employers
- Preferably covering the last 1–2 years
- Signed and/or on company letterhead
- Valid PassportMust be valid for the full process and contract

Important Notice

- Candidates must cover documentation costs (medical, visa, STCW if applicable)
- Carsea recruitment services are 100% free
- Full guidance is provided throughout the process

Commitment required:

- Candidates must be able to complete documentation within 2–4 months maximum

📌 Chef de Partie (CDP) | Sous Chef - Luxury Cruise Lines- MX, ARG, COL, CHL (México)
🏢 Carsein Global Recruitment
📍 México