Lead a galley section for Regent Seven Seas as Chef de Partie, overseeing its full production with minimum supervision and delivering dishes to the line’s luxury standards.
Key responsibilities
- Run your section and its entire food production, following recipes and specifications
- Cook and plate to standard through high-volume service
- Control cost, cleanliness and stock within your section, with regular spot checks
- Follow USPH / HACCP food-safety standards
- Guide and train the cooks in your section
You’ll bring
- Minimum 2 years in a Chef de Partie role, plus 8 years in an upscale hotel, resort, cruise ship or convention / banqueting kitchen
- Strong cooking technique and section ownership
- USPH / HACCP and STCW certification
- Fluent English and strong food-safety knowledge
- Able to lift 25 kg and work long galley shifts
What’s provided
- Meals and accommodation provided on board
- A fixed-term shipboard contract
- An international, multicultural working environment
