Chef De Partie 3 for Azamara Cruises October 2026

V.Ships Leisure is looking for Chef De Partie 3 on behalf of Azamara Cruises. Ensures the smooth and efficient operation and control of the galley and production on a day-to-day basis according to the company policies.

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.