Our partner, an international cruise company operating a fleet of modern river ships, is currently hiring Chef de Partie professionals to join their culinary teams onboard.
This is an excellent opportunity for motivated culinary specialists who are ready to work in a professional kitchen environment while traveling across Europe and international destinations.
The fleet operates on major European rivers including the Rhine, Main, Danube, Seine, Rhône, Douro, Moselle, Elbe, Dordogne, Garonne and Gironde. Additional itineraries include Egypt’s Nile River and Southeast Asia’s Mekong River.
Job Description
As a Chef de Partie, you will be responsible for preparing meals to the highest standards, ensuring guest satisfaction and maintaining strict hygiene and safety regulations in accordance with company policies and HACCP standards.
This role requires strong teamwork, attention to detail, and the ability to perform efficiently in a dynamic, fast-paced galley environment.
Requirements
- Minimum 2 years of professional culinary experience (hotel, restaurant or catering);
- English language level B2 or higher;
- Ability to work independently and as part of an international team;
- Strong service-oriented attitude;
- Positive and motivated personality;
- Good stress management skills;
- Professional appearance;
- No visible tattoos;
- Willingness to work in a structured and disciplined environment.
- Candidates with limited experience may be considered for entry-level galley positions with future growth opportunities.
Company offers
- Gross salary starting from €3000 per month;
- Personal tips from guests;
- Salary increases based on experience and seniority;
- End-of-season bonus system;
- Official seasonal contract under Swiss, French or Portuguese legal entities;
- Health and accident insurance coverage;
- Pension contributions included;
- Income tax declaration and deductions handled according to local regulations;
- Reimbursement of travel expenses at the beginning and end of the contract;
- Accommodation and meals provided onboard;
- Free ship-wide Wi-Fi access;
- Uniform provided by the company (except personal safety shoes).
Working schedule and vacation
- Average contract duration: approximately 9 months per year;
- Standard working schedule: 6-day working week;
- Two regular vacation days per month;
- Additional leave days granted for each full week worked;
- Approximately 7-8 weeks of paid vacation during the season;
- Possibility of yearly contracts for experienced crew members.
Why join this opportunity
This role offers more than just employment. It provides the chance to build an international culinary career while traveling through some of the most beautiful regions in Europe and beyond.
You will work in a structured professional environment with clear standards, modern equipment and international colleagues. With strong performance and dedication, long-term career growth opportunities are available within the company.
This is your opportunity if you:
✔ Want to step into an international environment
✔ Are ready to work hard as part of a real team
✔ Want to speak English in everyday life - not just in a classroom
✔ Are looking for more than a local routine
📩 Send your CV in English with vacancy code #CRUISE-CHEF
Key responsibilities
- Preparation and service of daily meals including breakfast, lunch, tea time and dinner;
- Ensuring all dishes are prepared according to company recipes and quality standards;
- Maintaining high hygiene standards in accordance with HACCP regulations;
- Proper handling, storage and rotation of food products;
- Supporting inventory control and stock management;
- Participating in loading operations and product organization;
- Maintaining cleanliness and order in assigned working areas;
- Supporting kitchen operations under the guidance of Executive Chef and Sous-Chef;
- Assisting with opening and closing procedures at the beginning and end of the season;
- Participating in onboard training programs.
The position involves daily meal preparation for both guests and crew in line with company standards and structured menu cycles.
