Chef de Partie (Expedition Cruise Ship)


The Chef De Partie is responsible for assisting in the preparation of all guest and crew meals. In addition, the Chef De Partie may do preparation, load stores and provisions, clean, and wash dishes, as well as assist anting where is needed in the galley.


Food Preparation:

• Assists the Head Chef, Sous Chef, Pantry Chef, in the preparation of all guest and crew meals following Company menu matrix and recipes.
• Participates in the actual cooking and preparation of breakfast, lunch and dinner; meat and fish dishes, vegetarian options for both guest and crew meals.
• Primary responsibilities include butchering, prepping, portioning, cleaning, and cooking meals for guest and crew requested by Head Chef.
• Assists Head Chef in training, and developing of the Pantry Chefs, and galley dishwashers, by following company policies, and menus.
• Helps maintain the cleanliness of the galley area and food storage rooms.
• Adheres to all CDC Vessel Sanitation Program and Health Canada requirements.
• Assists in dishwashing as needed and/or assigned.
Food Stores:
• Assists in loading, handling and proper storage of food and related items to maintain inventory at appropriate stocking levels and to ensure proper rotation of perishable and non perishable food items.
Safety and Security:
• Participates in on board safety training, meetings and drills, as directed by the Captain, including fire, abandon ship, man overboard, flooding and medical emergencies.
• Adheres to Company’s policy on uniform, to promote company’s image, safety, and standards.
• Participates in shore side training as required by the company.
• Familiar with the ISM codes and requirements.
• Maintains familiarity with all duties under the company Safety Management System and Emergency Station Billet duties.

This position works 12 hours per day on split shifts to cover the responsibilities; approximately 2 months on, 1 month off rotational schedule.



To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Desired qualifications:

• Completion of formal training at a culinary school preferred.
• Minimum of 2 years’ experience working within the culinary team on board passenger ships preferred
• Good time management skills; ability to handle multiple tasks, set priorities, and meet deadlines.
• Ability to step up when needed, and act as Head Chef should the need arise.
• Good supervisory skills sets, and ability to work develop others
• Ability to get along with co-workers and support a team environment.
• Ability to communicate successfully with galley team members; and office personnel
• Ability to have guest interaction and communicate with them the vision of the department, and program
• Experience with passenger vessels preferred.

• Current First Aid/CPR certification required.
• STCW Basic Safety Training preferred.
• STCW Crowd Management preferred.
• Vessel Sanitation Public Health preferred

Must have the ability to work on their feet in a galley of high temperature for 10-12 hours a day for the duration of the rotation, Chefs must also be able to lift up to 50 pounds on a regular basis. Chefs must be able to stay calm and clear headed under stressful situations