We are seeking an experienced and passionate Chef de Partie  – Pantry to supervise a specialized culinary workstation onboard. This role covers key areas such as Pastry, Pantry, Buffet, Buffet Decoration, and other specialty culinary sections, supporting high-volume, multi-venue food production at sea.

The Chef de Partie – Pantry oversees the daily operation of a specialized station, ensuring consistent food quality, adherence to culinary standards, and a smooth workflow. 

Professional attitude, strong leadership skills, and a commitment to hygiene and safety are essential.

Responsibilities and Tasks:

• Supervise, coordinate, and execute food preparation in assigned specialty areas (pantry, buffet, pastry, etc.).
• Ensure full compliance with food safety, HACCP, sanitation, and hygiene standards.
• Review daily menus, production schedules, and recipe requirements with Sous Chef/CDPN.
• Train and mentor junior cooks, ensuring on-the-job development and continued skills improvement.
• Maintain accurate inventory for the workstation; prepare daily requisitions and verify incoming deliveries.
• Prepare food items according to company recipes, ensuring taste, consistency, and presentation meet standards.
• Oversee workstation staffing, scheduling, time and attendance compliance, and overtime control.
• Conduct regular food tasting, temperature control checks, and quality evaluations.
• Operate all galley equipment safely; report equipment malfunctions promptly.
• Ensure proper storage, cooling logs, blast chiller documentation, and food handling practices.
• Follow waste management procedures, including storing and disposing of overproduction per company guidelines.
• Maintain workstation cleanliness during and after service; set up for next shift.
• Provide leadership and coverage when needed as CDPN or Sous Chef (depending on ship class).
• Participate in all mandatory training, meetings, drills, and safety programs.

Qualifications and competence:

• Completed cooking apprenticeship or equivalent certification.
• 4–6 years of culinary experience in a 4–5 star hotel, restaurant, or high-volume kitchen environment.
• Strong understanding of food preparation techniques (meat, fish, sauces, salads, appetizers, etc.).
• Advanced knife skills (slice, dice, chop, julienne, etc.).
• Previous supervisory experience and ability to train junior staff.
• Solid understanding of food safety, public health standards, and sanitation.
• Experience working in diverse, multicultural teams.
• Ability to communicate professionally and resolve issues tactfully.
• Basic computer skills required.
• High school diploma or equivalent preferred.

How to apply for the job:

Register your profile with OSM Thome Recruitment tool on https://jobs.osmthome.com/jobs

Upload your English CV to OSM Thome.

Please prepare for a very short video recording to present yourself in 60 seconds.

OSM Thome Recruitment will contact you for the next steps of the recruitment process.

Choose FUN, and join the Royal Caribbean Crew!