Chef De Partie 3 for Azamara Cruises October 2026 in London

Key Responsibilities

• Will be assigned a schedule by the Sous Chef and Executive Sous Chef that can be changed from time to time for training purposes.
• Works on food production and will be directly involved in the quality, consistency, and quantities of the product.
• May be required to assist with the transportation of food items from the preparation areas to the galley.
• Duties include the rotation of stocks using the FIFO (first in – first out) procedure.
• Duties include the cleaning and sanitizing of his/her working area and working utensils following the United States Public Health rules and regulations and all times.
• Must be present in an early standby each time the ship is subject to a USPH inspection.
• Is aware of, and/or acquires the necessary knowledge to comply with the ship’s standard operation, in order to assist guests and crew with inquiries.
• Attends meetings, training activities, courses and all other work-related activities as required.
• Performs related duties as required.
• Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management.
• This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment.

Education/Experience/Qualifications:

• Previous experience in a hotel, resort, or cruise ship food preparation area helpful but not required.
• Knowledge of proper cleaning techniques, requirements, and use of equipment.
• Completion of high school or basic education equivalency required.
• Completion of one contract as a Commis 1 with a performance rating of proficient or above.
• No disciplinary action on file for the last 12 months.
• Ability to speak English clearly, distinctly and cordially with guests.
• Ability to read and write English in order to understand and interpret written procedures.
• This includes the ability to give and receive instructions in written and verbal forms and to effectively present information and respond to questions from guests, supervisors and co-workers.
• Ability to speak additional languages such as Spanish, French or German is preferred.