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Chef de partie (level 2-3-4)

Chef de partie (level 2-3-4)

Minimum requirements

Diploma in professional cookery.

Minimum 4 years’ experience in the catering field.

Fluent English.

APPLY by sending below documents to CRISTIAN@JOBCRUISESHIP.COM

  • CV in English reflecting relevant experience for the position that you are applying for
  • Passport (valid more than a year)
  • Written references/appraisals (especially for those with shipboard experience)
  • Qualifications as applicable 
  • Full length photo in business attire (needs to be in a business suite and for girls with a hair tighten in the back)

Contract details

  • TAX FREE € Salary – to be discussed
  • Contract: 12 months renewable
  • Vacation: 2 months - paid
  • Working hours: 8 hours per day, 6 days a week
  • LIVE OUT – Accommodation (single and double occupancy) and meals – provided free of charge (for those accommodated outside estate 25% allowance on top of salary as an allowance to find an apartment and transportation is provided free of charge); only married couples can share accommodation
  • Facilities (gym, pool, laundry for personal clothes and towels etc.)
  • Strict rules regarding social behavior and grooming (no smoking, no alcohol, no drugs, inside the estate crew will need to wear uniforms and outside the estate girls will have to wear an abaya – no need to cover face or hair; men can wear shorts up to their knees and polo shirts with short sleeve)

JOB INFORMATIONPosition level : Nespecificat

Capable of handling catering matters of the department during the absence of senior chefs.
Strong interpersonal skills.
Is a liaise with the Executive Chef and Executive Sous Chef for all operational needs for the Catering department and ensures that all food preparation areas are maintained to the highest standard.
Develops skills in cooking and always maintains a positive attitude.
Flexibility and willing to help all areas of the kitchen without direction.


Works when and were required within all areas of the catering department.
Listens carefully to instructions given by senior staff and carries out duties in a responsible timely manner without hesitation.
Monitors subordinate staff within the catering department and further ensures that all food produced is serviced to the highest standard.
Prepares food and makes service with an emphasis on quality, freshness and timing.
Assists and monitors the catering cleaning procedures and hygiene practices, according to HACCP requirements.
Checks of daily food requisitions and maintains stock level control to prevent wastage.
Able to produce a wide range of food styles at any given location (e.g. Buffet, Plated, BBQ etc.).
Maintains good personal hygiene ensuring that a high standard of personal grooming is adhered to.
Ensures all kitchen equipment is well maintained, regularly checked and reports any problems to the chef in charge for maintenance.
Reports for duty on time and in the correct uniform provided.
Follows standard operating procedures where implemented at all time.
Monitors stock movement and is responsible for his section.
Ensures knowledge of the products are maintained and communicated to all relevant personnel.
Responsible for completing mis en place lists and par levels.
Learns and records skills and recipes from other members of the department.
Complies with all policies and procedures to ensure that they are followed.
Liaises with the Chef in charge and implement new menu/dishes/recipes and systems where applicable.