KEY RESPONSIBILITIES Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports.
Must have excellent food knowledge and a full understanding of culinary terms.
Read, understand, follow, and prepare company recipes to maintain quality and consistency in taste as instructed by the corporate office.
Proficient in completing tasks, working efficiently and productively.
Work in any section of a kitchen;
coordinate and supervise all team members assigned to their section, and assign/delegate tasks accordingly.
Undertake daily recipe reviews;
maintain recipe foldersin immaculate condition.
Follow through on requests within the area of responsibility from the direct supervisor or manager on duty;
this may include show plates, food samples, and random tastings.
Control production levels and provide ideas for improvements and better cost control.
Prepare daily electronic food requisitions for their section and countercheck deliveries for accuracy;
report discrepancies tothe immediate supervisor.
Oversee main sections (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and the entire food production for those sections.
Maintain compliance with Public Health standards according to company expectations (US, Anvisa, Shipsan, Canada, Australia, etc.).
Ensure HACCP program is carried out correctly.




Prepare assigned area for announced or unannounced inspections by United States Public Health or inspectors, in coordination with the Food & Beverage Director or inspectors.
Report for duty on time, follow supervisor instructions, and maintain personal appearance, uniform, and hygiene per company rules.
QUALIFICATIONS A minimum of 8 years in an upscale hotel, resort, cruise ship, or convention banqueting service, and at least 2 years as Chef de Partie.
Strong management skills in a multicultural and dynamic environment.
Strong communication, problem solving, decision making, and interpersonal skills.
Superior customer service, teambuilding, and conflict resolution skills.
Knowledge of principles and processes for providing personalized services, including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
Intermediate computer software skills.
Understanding of basic accounting principles such as debits/credits, numbering flow, adjusting entries, and corrections.
Ability to write reports and business correspondence and to establish a good rapport with ship’s Senior Officers and the corporate office.
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📌 Chef De Partie (Pontevedra)
🏢 Celebrity Cruises
📍 Pontevedra