Chef de Partie

The Chef de Partie (Station Chef) is a professional chef responsible for managing a specific section or station within the main galley, such as the Sauce station (Saucier), Grill, or Soup station. They supervise Commis Chefs, ensure all food prepared in their area meets quality standards, and are responsible for the consistency and timely delivery of their station’s output for every meal service.


Search Results: Chef De Partie

51 jobs found  |  Page 1 of 11

  1. Chef de Partie - with shipboard experience

    Supervise and run a specific galley station, prepare high-volume meals, enforce USPH standards, and develop culinary skills on 6–8 month shipboard contracts with training and benefits.

    January 21, 2026 - Royal Caribbean Group - English

  2. Cdp1 Pantry - Gandemanger

    Lead the pantry/garde manger station, oversee cold preparation, ensure recipe, hygiene, and budget compliance, and supervise a team of 10–20 culinary staff onboard.

    January 21, 2026 - Royal Caribbean Group - English

  3. Chef De Partie 2 Pantry

    Lead a shipboard culinary station, producing high-volume, high-quality meals while training and developing kitchen team members; requires prior similar experience.

    January 21, 2026 - Royal Caribbean Group - English

  4. Chef De Partie

    Supervises and executes high-volume, five-star station cooking; coaches and manages demi chefs, controls inventory and hygiene, ensuring exceptional guest satisfaction and food quality aboard a cruise ship.

    January 20, 2026 - Seabourn Cruise Line - English

  5. Chef De Partie 2

    Lead a galley station onboard, manage daily high-volume food production, ensure quality, mentor kitchen staff, and maintain hygiene and service standards.

    January 19, 2026 - Royal Caribbean Group - English