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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.
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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: ***** 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: ***** 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 Letters From previous employers Preferably covering the last 1–2 years Signed and/or on company letterhead Valid Passport Must 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 (Xico)
🏢 Carsea
📍 Xico