Chef de Partie

• Performs basic working functions in connection with the galleys and buffet presentation/set-up. Maintains the line’s high culinary standard.
• Ensure that each DCDP and Commis understands his/her portion of the menu, including the recipes and presentation, which are required.
• Has to be able to run his/her station on their own in a proper functional manner and understand the recipes and preparation of the dishes
• Participation on food preparation and presentation.
• Reports defective galley equipment to ensure that food production and food service is not interrupted.
• Follows proper utilisation procedures of food leftovers and recycles them in the best possible and safest way.
• Maintains timely preparation, final cooking and garnishing of menu items, including buffet preparation.

• Knowledge of basic food preparation, presentation and preservation
• Basic knowledge of Public Health and Sanitation regulations and procedures
• Formal degree in food management from a recognised International culinary institution
• Proof of continuing education translated in certificates or letter of participation in specialised courses
• Good command of English language
• Ability to innovate and foster creativity
• Ability to organise and complete work in accordance to the flexible on board operations as dining times often change

• Free accommodation and meal, while aboard
• Free return flight tickets to the ships
• Tax Free Salary + bonuses
• Free traveling around the world aboard the most Luxuries Yachts
• Very ambitious, dynamic and international environment with attractive remuneration package and possibilities for an international career