Position Summary The Chef de Partie – Pizza is responsible for leading pizza production onboard, delivering high-quality Neapolitan-style pizzas in a high-volume, guest-facing environment. This role oversees daily culinary operations within the pizzeria, ensuring product consistency, cost control, staff supervision, and compliance with established recipes and production standards. The position requires strong technical expertise, leadership capability, and a guest-focused mindset.
Key Responsibilities Deliver authentic Neapolitan-style pizzas, including traditional varieties and daily specials, ensuring consistently high quality and presentation

Oversee culinary operations within the onboard pizzeria, ensuring pizzas are hand-tossed and freshly baked according to established recipes and preparation methods

Monitor daily ingredient consumption for pizza production, minimise food waste, and plan ordering requirements, communicating fluctuations as required

Supervise assigned pizza galley staff during mise en place and baking operations, providing hands-on training and coaching as needed

Ensure pizza recipe files are maintained, current, and accessible to all assigned team members

Share responsibility for managing the pizzeria budget and achieving food cost targets in collaboration with culinary leadership

Continuously improve production methods, baking techniques, menu and recipe knowledge, holding procedures, and product presentation

Observe team performance using role responsibilities as a guide,



identifying high performers and supporting their development and progression

Train and coach pizza-making staff in production methods, baking techniques, recipe execution, product holding, and service presentation

Maintain a professional, collaborative working environment within a diverse, multicultural team

Skills, Knowledge and Experience Non-Negotiable Requirements Previous cruise ship experience in a similar position

Minimum of five years’ experience as a Pizzaiolo in high-volume, hand-made pizza production

Strong knowledge of Neapolitan pizza processes, including dough preparation, fermentation, shaping, baking techniques, and toppings

Solid understanding of a variety of pizza styles, including traditional and specialty offerings

Proven ability to supervise, train, and coach team members

Good command of the English language, both written and spoken

Strongly Preferred Formal Pizzaiolo certification or equivalent professional training

Strong guest-service orientation with the ability to engage positively with guests

High personal motivation and pride in culinary standards

Warm, personable communication style with strong interpersonal skills

Commitment to maintaining respectful, professional working relationships in a multicultural environment

Ability to consistently surprise and delight guests through product quality and presentation

Contract Details 6:2 rotation (6 consecutive months onboard, followed by 2 months of vacation)

Shared/double cabin accommodation

📌 Chef de Partie - Pizza (Cancún)
🏢 Cruise Academy
📍 Cancún