Chef de Partie – Galley (CTI)

About the role

The Chef de Partie will lead a team in the galley, overseeing food preparation, production and presentation for assigned specialty restaurants such as Pinnacle Grill, Rudi’s Sel de Mer, Main Galley and Lido Market.

Key responsibilities

• Supervise food preparation and service, ensuring quality, quantity and presentation meet company standards.
• Implement waste separation, environmental compliance and USPH/HACCP food safety procedures.
• Manage daily work plans, staffing hours, requisitions and inventory control for the assigned station.
• Maintain cleanliness, equipment upkeep and report any issues to senior galley leadership.

Required profile

• 3+ years experience in a 5‑star hotel, cruise ship or high‑profile restaurant.
• At least 2 years supervisory experience in a multicultural environment, overseeing a team of 5 or more culinary staff.
• Experience handling high‑volume operations of 100+ meals per service.
• Certification from an accredited advanced food safety program.

Required skills

• HACCP and USPH food safety procedures.
• Advanced food safety certification.
• Knowledge of VSP (preferred), kitchen machinery and knife safety.
• Proficiency with standard culinary brigade stations and basic computer software.