Demi Chef di Partie

  • Title : demi chef de partie
  • Rating : crew
  • Department : galley/ kitchen
  • Reports to : chef de partie / sous chef/ head chef/ corporate head chef
  • Cabin : shared
  • Uniform male : black trousers, safety shoes, black socks, black belt
  • Uniform female: black skirt, safety shoes, natural tights, black belt


  • Must have some knowledge of international cuisine;
  • Must have some knowledge of the HACCP standards;
  • Previous experience in a culinary field is appreciated;
  • Ability to work well under pressure in a fast-paced environment;
  • Ability to work cohesively with fellow colleagues as part of a team;
  • Ability to focus attention on guest needs, remaining calm and courteous at all times;
  • Must have English and/ or German language skills;
  • Must be reliable;
  • Must be able to work flexible time schedule and to the Company’s standards.


  • Be friendly to passengers and crew as well as focused on job tasks;
  • To consistently offer professional, friendly and proactive guest service while
    supporting fellow colleagues;
  • To ensure the consistency in the preparation of all food items for a la carte and\or
    buffet menus according to Vessel’s cruise recipes and standards;
  • To actively share ideas, opinions and suggestions in daily shift briefings;
  • To liaise daily with the Chefs de Partie, Sous Chefs and Head Chefs to keep open
    lines of communication regarding passengers’ feedback;
  • To complete daily checks of all mis-en-place to ensure freshness and quality
  • To maintain proper rotation of product in all chillers to minimize wastage/spoilage;
  • Willing to learn all menu items, daily features and promotions;
  • To ensure the cleanliness and maintenance of all work areas, utensils, and
  • To follow the Vessel’s kitchen policies, procedures and service standards;
  • To follow all safety and sanitation policies when handling food and beverage;
  • Perform all duties assigned efficiently, follow the Company’s standards, adhere to
    procedures of the training manual.