Extensive culinary experience in high-end establishments, preferably including luxury hotels and Cruise lines, with a focus on international cuisine and fine dining.

Proven track record of leadership and management in a kitchen environment, including overseeing a large culinary team and managing complex operations.

Strong foundation and expertise in European and international cooking techniques, with a creative approach to menu development and food presentation.

Experience in adhering to strict health, safety, and sanitation standards, as well as knowledge of compliance with maritime    regulations and catering to diverse international clientele.

Excellent organizational and communication skills, with the ability to collaborate with other departments and adapt to the dynamic nature of a cruise ship environment.

Relevant culinary qualifications or certifications, such as a degree from a respected culinary institution or equivalent industry-recognized training.

Minimum of 2 years’ experience in Chef De Partie role.

Must be cost and quality conscious.