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

69 jobs found  |  Page 1 of 14

  1. Cdp Teppanyaki

    Perform live teppanyaki cooking and sushi preparation on board, delivering theatrical dining performances, maintaining food safety, kitchen organisation, and exceptional guest engagement during service.

    November 13, 2026 - MSC Cruises - English

  2. Gandemanger - Cdpn

    Head the ship's pantry and cold-prep stations, maintain recipes and food-safety standards, and supervise a team of 10–20 kitchen staff to ensure consistent quality.

    November 12, 2026 - Royal Caribbean Group - English

  3. Pantry Chef

    Manage onboard pantry production, supervise and train junior kitchen staff, prepare daily forecasts and requisitions, maintain pantry equipment, and control costs following company recipes and standards.

    November 12, 2026 - Royal Caribbean Group - English

  4. 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.

    November 12, 2026 - Royal Caribbean Group - English

  5. Teppanyaki Chef

    Prepare and cook teppanyaki-style dishes to high culinary and sanitation standards, ensuring consistent quality and memorable guest dining experiences; prior cooking experience required.

    November 12, 2026 - Royal Caribbean Group - English