Chef De Partie

Position Overview

The Chef De Partie is responsible for delivering technically excellent, efficient, and high-quality food preparation in line with company policies and public health standards, aiming for complete guest satisfaction.

Reporting Structure

This role reports directly to the Executive Chef, Executive Sous Chef, and Sous Chef.

Primary Responsibilities

• Prepare and present menu dishes following standardized recipes, accommodating guest preferences and dietary needs.
• Oversee designated kitchen stations ensuring cleanliness, organization, and readiness for service, including buffets and special events.
• Monitor food quality, manage storage, inventory, and requisitions to reduce waste and control costs effectively.
• Support menu delivery across multiple outlets, such as room service, specialty restaurants, and events.
• Train and supervise junior kitchen personnel, identifying their development needs while ensuring compliance with culinary standards.
• Maintain adherence to health, safety, and hygiene regulations, including equipment upkeep and preparation for inspections.
• Work collaboratively with culinary leadership and other teams to ensure seamless operations and excellent guest experiences.
• Assume specialized culinary roles like Poissonier, Entremetier, Gardemanger, or Tournant, taking responsibility for specific kitchen areas.

Safety Responsibilities

• Participate actively in crew and passenger safety drills following instructions.
• Strictly observe company safety policies, pollution prevention rules, and operating procedures.
• Engage in all required training sessions.
• Lead by example in prioritizing personal and team health and safety.
• Ensure proper use of all work equipment, personal protective gear, chemicals, and safety devices.

Qualifications and Experience

• Holds valid STCW95 certification.
• At least 4 years of experience in a similar role, including a minimum of 1 year working as Entremetier, Gardemanger, or Poissonier in an international 5-star environment.
• Strong knowledge of International and European cuisines.
• Familiarity with public health policies and culinary procedures.
• Ability to comprehend, interpret, and apply culinary fundamentals.
• Demonstrates proficient knife skills.
• Versatile in operating all galley stations.
• Physically and medically sound for the job demands.
• Upholds high moral integrity.

Language Skills

Fluent English communication skills, both spoken and written, are essential as English is the primary language for work and safety communication aboard Silversea vessels. This includes the ability to effectively give and understand instructions and interact professionally with guests and crew.