Chef de Partie

ORGANIZATION: Explora Journeys


LINE MANAGER: Junior Sous Chef



The primary responsibility of the Chef De Partie is to lead a section assigned by Galley Management and oversee the entire production with minimum supervision.



  • Take full ownership as an independently motivated professional.
  • Accept assignment in any area of the Galley, either hot or cold section.
  • Possess excellent food knowledge and a full understanding of culinary terms.
  • Read, understand, follow and prepare company recipes.
  • Maintain the quality and consistency in taste according to instructions provided by the corporate office.
  • Able to work in any section of a kitchen.
  • Coordinate and supervise all personnel assigned to the section.
  • Review recipes on a daily basis.
  • Provide food samples, random food tastings, and show plates when requested by a direct supervisor.
  • Control production levels.
  • Prepare daily electronic food requisitions needed for section production.
  • Countercheck deliveries for accuracy.
  • Possess the ability to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant, and Cold Kitchen) and its entire food production.
  • Maintain and ensure that Public Health regulations (US, Anvisa, Shipsan, Canadian, Australian, etc.) are followed at all times on board.
  • Ensure that all the HACCP procedures are applied at all times and followed accordingly.
  • Ensure that the assigned area of responsibility is ready for the announced or unannounced inspection conducted by Ship Management or local authorities.
  • Responsible for cost containment through the proper use, handling, and maintenance of records, reports, supplies, and equipment within the assigned section.
  • Conduct workstation spot checks to ensure items are correctly cleaned and stored to minimize deterioration and waste.
  • Possess familiarity with the galley layout in terms of safety and security.
  • Ensure that all safety procedures are followed. 
  • Mentor, develop, and provide on-the-job training to assigned staff to strengthen current performance and to prepare for future advancement.
  • Attend any early stand-by in the galley for USPH purposes.
  • Assist the Procurement team with storing operations and quality control.



  • High school diploma
  • Minimum of 8 years experience in an upscale hotel, resort, cruise ship, or convention banqueting service.
  • Minimum of 2 years experience in Chef De Partie role.
  • Fluent in written and spoken English.
  • Communicate effectively with the senior management.
  • Possess the ability to lead and make decisions.
  • Good administrative skills.
  • Experienced in coaching subordinates.
  • Must be cost and quality conscious.
  • Adhere to specific scheduled work hours, yet be flexible if circumstances require it.
  • Knowledge of Microsoft programs including but not limited to, Outlook, Word, Excel, and PowerPoint
  • Culinary School degree.
  • Food Hygiene Certification.



  • Possess a valid passport and seaman book.


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