Chef De Partie

Set a course for adventure with Princess Cruises! As one of the world's leading cruise brands and an employer of choice in the industry, Princess Cruises offers exciting career opportunities aboard a fleet recognized for exceptional guest experiences and innovation at sea. Our teammates represent more than 60 nationalities and bring diverse talents, perspectives, and experiences to life every day. Together, we create memorable moments for guests while building rewarding careers in a supportive, inclusive, and globally connected environment. At Princess Cruises, we are passionate about delivering exceptional service and creating unforgettable experiences. We are looking for individuals who share our commitment to excellence, thrive in a team environment, and take pride in making a positive impact on our guests and fellow teammates. As part of the Princess family, you'll enjoy competitive benefits, professional development opportunities, international career pathways, and the unique opportunity to explore some of the world's most breathtaking destinations.   Ensure consistent product quality within the assigned galley area by conducting regular tasting panels and closely monitoring mise en place during preparation periods. Oversee daily food production in the assigned section, providing clear instructions to the team to maintain company standards, minimize waste, and ensure efficient use of ingredients. Supervise the delivery and presentation of all dishes, ensuring correct recipes, cooking methods, portion sizes, and plating standards are followed at all times. Lead and supervise assigned galley staff during service and preparation, including monitoring adherence to production and storage requirements such as temperature controls and blast-chiller log recording. Participate in daily galley management meetings and hold regular team briefings to communicate menus, special events, and upcoming production requirements. Control food consumption in the assigned area through portion management, batch cooking, and effective production planning to consistently meet cost targets. Contribute to the achievement of financial and operational goals by planning ahead, identifying efficiencies, and supporting initiatives to improve quality and cost control. Continuously train and coach galley staff on correct production methods, culinary techniques, recipe and menu knowledge, product holding procedures, and plating and service standards. Support the onboarding and orientation of new-to-vessel and first-contract galley staff, ensuring they understand company standards, procedures, and safety expectations. Maintain up-to-date knowledge of public health regulations and ensure continuous compliance with all hotel and galley-related health, environmental, safety, and sanitation policies. Minimum of five years of relevant culinary experience, including at least one year as a Chef de Partie in a high‑volume production environment within…