Demi Chef de Partie - IHR

By applying to this position, your application will be submitted to InSearch HR, one of Princess Cruises official Hiring Partners based in Mexico.

Qualifications

align with our

Requirements

for this position. As the world's leading cruise line, we understand that our guests have high expectations of us, and we have high expectations of our team members. We appreciate your patience as we carefully review each candidate.

Set a course for adventure with Princess Cruises! The employer of choice in the cruise industry, our fleet of Love Boats offer exceptional facilities and extensive professional development and recreational programs for our valued teammates who hail from more than 60 countries around the globe. An iconic brand beloved by millions, we love people who love what they do and work together to help our guests create a lifetime of wonderful memories while providing friendly, attentive and authentic service like only Princess can.

As a member of the Princess Family, you’ll enjoy a truly adventurous career with excellent incentives, unlimited opportunities for growth, and ports of call that will leave you breathless. Always carries out culinary production in the assigned station in the Main Galley or other outlets according to Company recipes and specifications, as directed by the Sous Chef or Chef de Partie. Always adheres to the daily production schedule, under the direction of the Sous Chef or Chef de Partie, as required by the itinerary and various outlets.

Always ensures that assigned section recipe files are in order and well maintained. Regularly seeks guidance from the Sous Chef or Chef de Partie in executing production according to Company recipes. Demonstrates an ongoing understanding of the ingredient consumption required for daily production and always informs the Sous Chef or Chef de Partie when fluctuations occur.

Continually coaches subordinates in menu and recipe knowledge, production skills and culinary techniques, product holding techniques, and presentation and delivery of the product, under the direction of the Sous Chef or Chef de Partie. Continually trains staff in and always ensures compliance with Company, safety, environmental, USPH and Fleet Regulations, and other internal, external, and governmental regulations as directed. Assists in on-the-job training for new-to-vessel Galley staff in assigned sections as directed by the Sous Chef or Chef De Partie.

and ensure the cooking/preparation process is practiced to reduce food waste. Always handles and utilizes all materials and goods with the utmost care during production to eliminate waste; monitors and coaches assigned staff to do the same. Formal qualification in Culinary Arts from a recognized culinary training institution.

Minimum of four years of relevant experience in a high-volume culinary production environment (hotels, resorts, or cruise ships), including at least one year as Demi Chef de Partie. Cruise ship experience is recommended. Strong knowledge of Western cuisines and a basic understanding of public health and sanitation regulations and procedures.

Ability to train and motivate Commis Chefs effectively. Good command of the English language, both verbal and written.

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Responsibilities

A personable communicator with excellent social skills and a warm, friendly, and caring personality. Commitment to establishing and maintaining courteous and professional working relationships in a diverse cultural environment. Possession of an STCW Ship’s Cook Certificate is recommended for this role.

Candidates holding this certification demonstrate compliance with international maritime standards for food safety and galley operations.