Demi 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.   Execute high-quality food production in your assigned section of the Main Galley or other outlets, following company recipes, portioning, and presentation standards as directed by the Sous Chef or Chef de Partie. Follow the daily production schedule and adjust output in line with itinerary needs, service periods, and outlet requirements. Maintain accurate, up-to-date recipe files for your section, ensuring all preparations follow the latest specifications. Seek guidance from the Sous Chef or Chef de Partie when needed to ensure consistent execution of company recipes and standards. Monitor ingredient usage for your station, anticipating daily consumption and promptly informing the Sous Chef or Chef de Partie of variances or shortages. Coach and support Commis Chefs in menu and recipe knowledge, production skills, cooking techniques, product holding, and plate presentation. Promote and enforce compliance with company policies, health, safety, environmental, USPH, and Fleet regulations within your section. Support the onboarding and on-the-job training of new Galley teammates in your section, as directed by the Sous Chef or Chef de Partie. Apply correct cooking and preparation methods to minimise food waste, consistently following USPH and company guidelines. Handle all food, equipment, and materials with care to reduce breakage and waste, and role model these standards for the wider Galley team. Formal qualification in Culinary Arts from a recognized culinary training institution. At least four years’ experience in high-volume culinary operations (hotels, resorts, or cruise ships), including a minimum of one year as a Demi Chef de Partie or equivalent; cruise ship experience preferred. Strong practical knowledge of Western cuisines, production methods, and contemporary plating and presentation standards. Sound understanding of public health, food safety, and…