Chef de Partie

Job Description Chef de Partie

Purpose of Position:

• Independently manages a main section in the Galley with minimal supervision.
• Acts as a key link between Galley Management and lower-level kitchen staff.
• Requires in-depth knowledge of hot and cold kitchen sections.
• Ensures safe, high-quality food production and fosters a guest-oriented service culture to enhance guest satisfaction and repeat business.

Responsibilities:

• Oversee a main Galley section, ensuring food production meets Viking STAR Service Standards.
• Follow recipes and dish guidelines, assisting with cleaning during food prep if necessary.
• Provide suggestions for improvement, identify training needs, and address operational issues.
• Prepare daily electronic food requisitions, ensuring accuracy in Galley store inventories.
• Conduct daily recipe reviews and maintain recipe folders for the assigned section.
• Ensure food quality and presentation during preparation and service hours.
• Maintain control over the Service Line in the section during meal hours.
• Verify daily deliveries from the Storeroom and report discrepancies.
• Implement economical work practices to minimize food wastage.
• Maintain compliance with Public Health Policies and Company Regulations.
• Lead a multi-cultural team, maximizing crew satisfaction, productivity, and retention.
• Participate in daily operational meetings ("The Daily Reunion").
• Ensure mise-en-place is ready 15 minutes before service.
• Assign responsibilities to key personnel and train kitchen staff under supervision.
• Conduct crew performance evaluations, training, and compliance with MLC (Maritime Labor Convention).
• Wear Personal Protective Equipment (PPE) and follow safety procedures.
• Maintain professional grooming standards as per Vikings Image and Uniform Policies.
• Secure company property, especially during rough weather conditions.
• Demonstrate flexibility and adaptability, maintaining a positive attitude under pressure.
• Gain knowledge of ports of call, shore excursions, and shipboard activities.
• Support achieving Culinary Department goals (quality and financial).
• Follow safety and security policies, participating in fire prevention and evacuation drills.
• Handle last-minute special functions, itinerary changes, and unforeseen requests.

Qualification (Your Profile)

• Minimum 8 years of culinary experience, including 2 years as a Chef de Partie or similar position in a premium hospitality environment.
• OR a culinary education plus 2 years of experience as a Chef de Partie or similar role.
• Advanced culinary skills.
• Fluent in English excellent communication skills for interpreting menus and recipes.
• Leadership experience in managing multi-cultural teams.
• Flexible, stress-resistant, team player, with a strong work ethic.
• Guest-focused, service-oriented, with a professional appearance and impeccable hygiene standards.
• Excellent knowledge of Public Health and Sanitary Policies.
• Minimum age of 21 years.
• Ability to physically handle 50+ lbs. (30 kg) daily and work a minimum of 11 hours per day, 7 days a week.
• Previous cruise industry experience is an advantage.