Position Summary The Chef de Partie is responsible for overseeing food production and quality within an assigned galley area, ensuring dishes are prepared and presented to established culinary standards. This role supervises galley staff, controls food costs and waste, and ensures compliance with food safety and public health regulations in a high-volume cruise ship environment.
The position requires strong culinary expertise, leadership capability, and a strategic mindset, with a clear focus on quality, consistency, efficiency, and financial performance.
Key Responsibilities Ensure consistent product quality within the assigned production area through regular tasting panels and inspection of mise en place during preparation periods

Oversee daily food production and provide clear instructions to galley staff to maintain quality standards and minimise food spoilage

Supervise product delivery, ensuring quality, consistency, correct preparation methods, adequate production quantities, and standardised presentation

Actively supervise assigned galley staff during operations, including monitoring compliance with production, storage, and temperature control requirements

Participate in daily galley management meetings and conduct team briefings to communicate menus, upcoming production requirements, and special events

Control food consumption within assigned areas through portion control, production planning, and batch cooking practices, ensuring cost targets are consistently met





Apply a strategic and forward-thinking approach to food production with a strong focus on financial results

Provide continuous training to galley staff on production methods, culinary techniques, menu and recipe knowledge, holding procedures, presentation, and service standards

Ensure appropriate onboarding, training, and orientation for newly embarked or first-contract galley team members

Maintain up-to-date knowledge of public health standards and ensure full compliance with all food safety and hygiene policies

Skills, Knowledge and Experience Non-Negotiable Requirements Previous cruise ship culinary experience

Minimum of five years’ professional culinary experience, including at least two years as a Demi Chef de Partie or equivalent in a high-volume operation

Strong knowledge of international cuisine, with Western / Continental cuisine expertise required

Solid understanding of food safety, hygiene standards, and HACCP principles

Formal qualification in Culinary Arts or equivalent from a recognised training institution

Proven ability to supervise and train multicultural teams

Strong organisational skills with attention to detail and quality control

Good command of English, both written and spoken

Strongly Preferred Experience working within regulated maritime or large-scale hospitality environments

Knowledge of food cost control, waste reduction, and production efficiency

Proficiency in standard office software and job-related digital tools

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

Shared/double cabin accommodation

📌 Chef de Partie (CDP) (Cancún)
🏢 Cruise Academy
📍 Cancún