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Chef de Partie/3rd Chef

Salary : EUR 4000 to EUR 4500 Per Month

The Chef de Partie / 3rd Chef represents a vital culinary professional within luxury vessel kitchens, responsible for producing exceptional cuisine whilst managing specific galley stations under the direction of senior chefs. This specialised role combines refined culinary skills with organisational capabilities to deliver outstanding dining experiences for yacht owners and guests across diverse international waters.

Working within sophisticated maritime galleys, Chefs de Partie apply their technical expertise and creative abilities to prepare diverse menu components to exacting standards. They oversee specific kitchen sections, maintain quality control within their domain, and contribute to the overall culinary operation whilst adapting to the unique challenges presented by maritime environments and guest preferences.

Key responsibilities include preparing specific components of complex menus, managing designated galley stations, and ensuring consistent quality across all dishes within their remit. Chefs de Partie maintain strict food safety standards, assist with inventory management, support menu planning, and contribute creative input for special dining events. They adapt to changing guest requirements, accommodate dietary restrictions, and maintain efficient production whilst operating within the space limitations inherent to maritime galleys.

The role demands exceptional culinary technique combined with organisational efficiency and adaptability. Chefs de Partie must demonstrate comprehensive knowledge of international cuisines, possess refined preparation and presentation skills, and maintain consistent quality under varying conditions. They require strong team collaboration abilities, effective communication with senior chefs, and the flexibility to adapt menus based on ingredient availability in international ports.

Career progression opportunities include advancement to Sous Chef and Head Chef positions on increasingly prestigious vessels, specialisation in particular culinary niches, or transitions to luxury shore-based establishments. The position offers excellent development prospects for qualified chefs seeking to combine professional culinary work with the unique lifestyle and travel opportunities afforded by the luxury yachting industry.

Qualifications, training and skills required

• Professional culinary qualification or certification
• Minimum 3 years' experience in quality restaurants or hospitality establishments
• Proven experience in specific kitchen sections (pastry, fish, meat, etc.)
• Strong classical culinary techniques and preparation methods
• Comprehensive food safety and hygiene knowledge
• Excellent organisational abilities and time management
• Understanding of international cuisines and dining standards
• Ability to work effectively under pressure
• STCW Basic Safety Training certification
• Good communication and team collaboration skills

Extra desired training

• Advanced Food Safety and Hygiene
• Specialised Culinary Techniques
• Nutritional Knowledge and Dietary Requirements
• Food Allergies and Intolerances Management
• Menu Development and Food Costing
• Fine Dining Presentation Techniques
• International Cuisine Specialisation
• Galley Safety and Maritime Cooking Operations
• Knowledge of provisioning in international locations
• Experience with menu development and costing
• Understanding of dietary restrictions and alternative preparations
• Advanced pastry or speciality cuisine expertise
• Knowledge of wine pairing and beverage service
• Experience cooking for VIP or high-profile clients
• Inventory management and stock rotation skills