Princess Cruises

Premium cruise line with global itineraries

Demi Chef de Partie

Culinary & Kitchen ProductionUpdated on Nov 14

Full-timeBuenos Aires, ArgentinaNo salary listedIn-person

About the Job

Requirements

Have a formal qualification in Culinary Arts from a recognized culinary training institution.
Have at least four years of relevant experience in a high-volume culinary production environment such as hotels, resorts, or cruise ships, including at least one year as Demi Chef de Partie.
Have strong knowledge of Western cuisines and a basic understanding of public health and sanitation regulations and procedures.
Be able to train and motivate Commis Chefs effectively.
Have a good command of English, both verbal and written.
Demonstrate motivation to excel in all aspects of the job duties and responsibilities.
Establish and maintain courteous and professional working relationships in a diverse cultural environment.

Responsibilities

Carry out culinary production in the assigned station in the Main Galley or other outlets according to company recipes and specifications, as directed by the Sous Chef or Chef de Partie.
Adhere to the daily production schedule under the direction of the Sous Chef or Chef de Partie, as required by the itinerary and various outlets.
Keep assigned section recipe files in order and well maintained.
Seek guidance from the Sous Chef or Chef de Partie in executing production according to company recipes.
Understand ingredient consumption required for daily production and inform the Sous Chef or Chef de Partie when fluctuations occur.
Coach subordinates in menu and recipe knowledge, production skills and culinary techniques, product holding techniques, and product presentation and delivery, under the direction of the Sous Chef or Chef de Partie.
Train staff and ensure compliance with company, safety, environmental, United States Public Health, fleet, and other internal, external, and governmental regulations as directed.
Assist with on-the-job training for new-to-vessel galley staff in assigned sections as directed by the Sous Chef or Chef de Partie.
Adhere to United States Public Health requirements and follow cooking and preparation processes that reduce food waste.
Handle and use materials and goods carefully during production to eliminate waste, and monitor and coach assigned staff to do the same.

Desired Qualifications

Cruise ship experience is recommended.
Possession of an STCW Ship’s Cook Certificate is recommended.

By applying to this position, your application will be submitted to Selection Partners, one of Princess Cruises official Hiring Partners based in Argentina. A recruiter from Selection Partners will contact you soon if your qualifications align with our requirements for this position.

As the world's leading cruise line, we understand that our guests have high expectations of us, and we have high expectations of our team members.

We appreciate your patience as we carefully review each candidate.

Set a course for adventure with Princess Cruises! The employer of choice in the cruise industry, our fleet of Love Boats offer exceptional facilities and extensive professional development and recreational programs for our valued teammates who hail from more than 60 countries around the globe.

An iconic brand beloved by millions, we love people who love what they do and work together to help our guests create a lifetime of wonderful memories while providing friendly, attentive and authentic service like only Princess can.

As a member of the Princess Family, you’ll enjoy a truly adventurous career with excellent incentives, unlimited opportunities for growth, and ports of call that will leave you breathless.

Always carries out culinary production in the assigned station in the Main Galley or other outlets according to Company recipes and specifications, as directed by the Sous Chef or Chef de Partie.
Always adheres to the daily production schedule, under the direction of the Sous Chef or Chef de Partie, as required by the itinerary and various outlets.
Always ensures that assigned section recipe files are in order and well maintained.
Regularly seeks guidance from the Sous Chef or Chef de Partie in executing production according to Company recipes.
Demonstrates an ongoing understanding of the ingredient consumption required for daily production and always informs the Sous Chef or Chef de Partie when fluctuations occur.
Continually coaches subordinates in menu and recipe knowledge, production skills and culinary techniques, product holding techniques, and presentation and delivery of the product, under the direction of the Sous Chef or Chef de Partie.
Continually trains staff in and always ensures compliance with Company, safety, environmental, USPH and Fleet Regulations, and other internal, external, and governmental regulations as directed.
Assists in on-the-job training for new-to-vessel Galley staff in assigned sections as directed by the Sous Chef or Chef De Partie.
Adhere to USPH requirements and ensure the cooking/preparation process is practiced to reduce food waste.
Always handles and utilizes all materials and goods with the utmost care during production to eliminate waste; monitors and coaches assigned staff to do the same.

Formal qualification in Culinary Arts from a recognized culinary training institution.
Minimum of four years of relevant experience in a high-volume culinary production environment (hotels, resorts, or cruise ships), including at least one year as Demi Chef de Partie. Cruise ship experience is recommended.
Strong knowledge of Western cuisines and a basic understanding of public health and sanitation regulations and procedures.
Ability to train and motivate Commis Chefs effectively.
Good command of the English language, both verbal and written.
Demonstrated motivation to excel in all aspects of job duties and responsibilities.
A personable communicator with excellent social skills and a warm, friendly, and caring personality.
Commitment to establishing and maintaining courteous and professional working relationships in a diverse cultural environment.

Possession of an STCW Ship’s Cook Certificate is recommended for this role. Candidates holding this certification demonstrate compliance with international maritime standards for food safety and galley operations.

About the Company

Princess Cruises

Premium cruise line with global itineraries

Princess Cruises operates a fleet of modern ships that sail to more than 380 destinations on over 160 itineraries, offering premium cruise vacations. Guests board ships to enjoy dining, entertainment, and activities both at sea and in port. The product centers on all-inclusive cruise experiences with accommodations, meals, and excursions bundled into itineraries, and it uses Princess MedallionClass technology—wearable devices and a companion app—to streamline check-in, service requests, and personalized interactions before and during the voyage. The company sets itself apart with its premium positioning, extensive global network of itineraries, strong emphasis on guest service, and the MedallionClass experience, supported by a large team on land and at sea. The goal is to provide memorable travel experiences with high standards of safety, environmental stewardship, and customer care, helping guests create lasting memories.

Company size: 10,001+
Company stage: Not listed
Total funding: Not listed
Headquarters: Santa Clarita, CA
Founded: 1965

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