This position is also called: Line Cook, Station Chef
The Chef de Partie is the third ranking chef in the ship’s kitchen. Usually, they will be in charge of other individuals who also help to prepare special parts of the menu, and help to ensure that the final product meets the ship’s high standards in terms of preparation and presentation of the food.
In Focus: Chef de Cuisine, Junior Sous Chef & Chef de Partie
This line cook supervises the Demi Chef Partie and Commis to ensure that each one carries out their responsibilities in terms of the daily required food preparation. They are responsible to ensure proper food handling and storage, the cleaning methods used, and personnel hygiene. They also ensure the timeliness, the final cooking and garnishing stage.
The Chef de Partie will need to have a Degree in Food Management from a Culinary school, and will need to prove continuing education in the field. They need to be able to speak and write English well, and other languages may be helpful. They must also be ready to train and motivate others.