Culinary Opportunities – Supervisory LevelPositions:Chef de Partie (CDP) | Sous ChefPosition OverviewWe are recruiting experienced culinary professionals forluxury and ultra-luxury cruise lines and maritime operations, delivering high-end dining experiences in structured, international environments.At this level, you are expected tolead, manage, and executekitchen operations while maintaining the highest quality and consistency standards.OperationsUltra Luxury:Viking, Oceania, Regent (fine dining, small ships)Modern Luxury:Virgin Voyages (multi-concept, high volume)Expedition:National GeographicEmerging Market:AROYA CruisesIndustrial:Offshore & Tankers (volume + discipline driven)️Key ResponsibilitiesChef de Partie (CDP)Manage and operate an assigned kitchen sectionEnsure food quality, consistency, and presentation standardsControl mise en place, prep, and service flowSupervise and support junior team membersMaintain hygiene, safety, and USPH standardsSous ChefOversee multiple kitchen sections and daily operationsSupport the Executive Chef in planning and executionEnsure consistency across all outlets and servicesManage team performance, training, and disciplineControl inventory, requisitions, and food costRequirements by RoleChef de Partie (CDP)5+ years total culinary experienceMinimum 1–2 years as CDP or similar roleStrong knowledge of kitchen operations and section controlExperience in fine dining or premium hospitality preferredEnglish level: B2Ship Experience:Preferred (especially for ultra-luxury)Sous Chef6–8+ years total culinary experienceMinimum 2–3 years in supervisory roles (CDP/Sous level)Strong leadership, organization,



and operational controlProven experience in high-end or high-volume kitchensEnglish level: B2–C1Ship Experience:Strongly preferredGeneral Requirements (All Supervisory Roles)Proven leadership and team management skillsStrong understanding of:Food safety (USPH)Kitchen operations and workflowQuality control and consistencyAbility to work:***** hours per day7 days per weekExperience in:Fine dining / luxury hotelsHigh-volume kitchensor offshore/industrial catering (for specific roles)Important – Costs & Commitment⚠️ Candidates are responsible for documentation costs:MedicalVisaSTCW (if applicable)✅ Carsea recruitment services are100% freeFull guidance provided throughout the processCommitment required:Documentation must be completed within2–4 months maximumOnly candidates ready for a serious, structured process should applyProcessApplicationCarsea interviewFinal interview with cruise lineOffer + documentationEmbarkation⚠️Bottom LineThis level requiresreal 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 LevelPositions:Chef de Partie (CDP) | Sous ChefChef de Partie (CDP)



– Requirements5+ years total culinary experienceMinimum 1–2 years as CDP or similar roleStrong ability to manage a kitchen section independentlyExperience in fine dining, luxury hotels, or high-volume premium kitchensSolid knowledge of:Food safety (USPH standards)Kitchen operations and service flowQuality control and presentationEnglish level: B2 minimumShip Experience:Preferred (especially for ultra-luxury brands)Sous Chef – Requirements6–8+ years total culinary experienceMinimum 2–3 years in supervisory roles (CDP/Sous Chef level)Strong leadership and team management skillsAbility to oversee multiple kitchen sections and operationsExperience in:Fine dining / luxury hospitalityor high-volume operationsStrong knowledge of:Food cost controlInventory and requisitionsTraining and team developmentEnglish level: B2–C1Ship Experience:Strongly preferredGeneral Requirements (All Supervisory Roles)Proven leadership and operational controlUp-to-date CV with no unexplained gapsVerifiable employment referencesAbility to work:***** hours per day7 days per weekStrong discipline, organization, and consistency under pressureRequired DocumentsCV in English (Harvard format)Updated, professional, no unexplained gaps2 Reference LettersFrom previous employersPreferably covering the last 1–2 yearsSigned and/or on company letterheadValid PassportMust be valid for the full process and contractImportant NoticeCandidates must cover documentation costs (medical, visa, STCW if applicable)Carsea recruitment services are100% freeFull guidance is provided throughout the processCommitment required:Candidates must be able to complete documentation within2–4 months maximum

📌 Head Baker, Sous Pastry Chef, Chef De Partie (Cdp) | Sous Chef - Luxury Cruise Lines- Mx, Arg, Col, Chl (Xico)
🏢 Carsea
📍 Xico