Chef de Partie (CDP) | Sous Chef - Luxury Cruise Lines- MX, ARG, COL, CHL
Carsein Global Recruitment —México
- Home Office (Desde casa)
- Administración de personal
- Preparación culinaria
- Preparación de alimentos
Postulación rápida
Chef de Cuisine (CDC) | Executive Chef- Viking Cruises - ONLY MEXICO | No visible tattoos allowed
Carsein Global Recruitment —México
- Home Office (Desde casa)
- Administración de personal
- Preparación culinaria
- Preparación de alimentos
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Chef de Partie (CDP) | Sous Chef - Luxury Cruise Lines- MX, ARG, COL, CHL

Carsein Global Recruitment
México

Postulación rápida

Información del empleo

Cualificaciones

Administración de personal
Preparación culinaria
Preparación de alimentos
Inglés
Control del costos
Manejo de grupos
Control de calidad
Chef
Seguridad alimentaria
Liderazgo

Descripción completa del empleo

DESCRIPTION

Culinary Opportunities – Supervisory Level

Positions: Chef de Partie (CDP) | Sous Chef

Position Overview

We are recruiting experienced culinary professionals for luxury and ultra-luxury cruise lines and maritime operations, delivering high-end dining experiences in structured, international environments.

At this level, you are expected to lead, manage, and execute kitchen operations while maintaining the highest quality and consistency standards.

Operations

Ultra Luxury: Viking, Oceania, Regent (fine dining, small ships)
Modern Luxury: Virgin Voyages (multi-concept, high volume)
Expedition: National Geographic
Emerging Market: AROYA Cruises
Industrial: Offshore & Tankers (volume + discipline driven)

Key Responsibilities

Chef de Partie (CDP)

Manage and operate an assigned kitchen section
Ensure food quality, consistency, and presentation standards
Control mise en place, prep, and service flow
Supervise and support junior team members
Maintain hygiene, safety, and USPH standards

Sous Chef

Oversee multiple kitchen sections and daily operations
Support the Executive Chef in planning and execution
Ensure consistency across all outlets and services
Manage team performance, training, and discipline
Control inventory, requisitions, and food cost

Requirements by Role

Chef de Partie (CDP)

5+ years total culinary experience
Minimum 1–2 years as CDP or similar role
Strong knowledge of kitchen operations and section control
Experience in fine dining or premium hospitality preferred
English level: B2

Ship Experience:

Preferred (especially for ultra-luxury)

Sous Chef

6–8+ years total culinary experience
Minimum 2–3 years in supervisory roles (CDP/Sous level)
Strong leadership, organization, and operational control
Proven experience in high-end or high-volume kitchens
English level: B2–C1

Ship Experience:

Strongly preferred

General Requirements (All Supervisory Roles)

Proven leadership and team management skills
Strong understanding of:
Food safety (USPH)
Kitchen operations and workflow
Quality control and consistency
Ability to work:
10–11 hours per day
7 days per week
Experience in:
Fine dining / luxury hotels
High-volume kitchens
or offshore/industrial catering (for specific roles)

Important – Costs & Commitment

Candidates are responsible for documentation costs:
Medical
Visa
STCW (if applicable)
Carsea recruitment services are 100% free
Full guidance provided throughout the process

Commitment required:

Documentation must be completed within 2–4 months maximum
Only candidates ready for a serious, structured process should apply

Process

Application
Carsea interview
Final interview with cruise line
Offer + documentation
Embarkation

Bottom Line

This level requires real leadership and consistency, not just technical skills.

If you cannot manage pressure, people, and standards — this is not the right fit.

REQUIREMENTS

Culinary Requirements – Supervisory Level

Positions: Chef de Partie (CDP) | Sous Chef

Chef de Partie (CDP) – Requirements

5+ years total culinary experience
Minimum 1–2 years as CDP or similar role
Strong ability to manage a kitchen section independently
Experience in fine dining, luxury hotels, or high-volume premium kitchens
Solid knowledge of:
Food safety (USPH standards)
Kitchen operations and service flow
Quality control and presentation
English level: B2 minimum

Ship Experience:

Preferred (especially for ultra-luxury brands)

Sous Chef – Requirements

6–8+ years total culinary experience
Minimum 2–3 years in supervisory roles (CDP/Sous Chef level)
Strong leadership and team management skills
Ability to oversee multiple kitchen sections and operations
Experience in:
Fine dining / luxury hospitality
or high-volume operations
Strong knowledge of:
Food cost control
Inventory and requisitions
Training and team development
English level: B2–C1

Ship Experience:

Strongly preferred

General Requirements (All Supervisory Roles)

Proven leadership and operational control
Up-to-date CV with no unexplained gaps
Verifiable employment references
Ability to work:
10–11 hours per day
7 days per week
Strong discipline, organization, and consistency under pressure

Required Documents

CV in English (Harvard format)Updated, professional, no unexplained gaps
2 Reference LettersFrom previous employers
Preferably covering the last 1–2 years
Signed and/or on company letterhead
Valid PassportMust be valid for the full process and contract

Important Notice

Candidates must cover documentation costs (medical, visa, STCW if applicable)
Carsea recruitment services are 100% free
Full guidance is provided throughout the process

Commitment required:

Candidates must be able to complete documentation within 2–4 months maximum

Postulación rápida

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Chef de Partie (CDP) | Sous Chef - Luxury Cruise Lines- MX, ARG, COL, CHL

Chef de Cuisine (CDC) | Executive Chef- Viking Cruises - ONLY MEXICO | No visible tattoos allowed

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Culinary Opportunities – Supervisory Level

Position Overview

Operations

Key Responsibilities

Chef de Partie (CDP)

Sous Chef

Requirements by Role

Chef de Partie (CDP)

Sous Chef

General Requirements (All Supervisory Roles)

Important – Costs & Commitment

Process

Bottom Line

If you cannot manage pressure, people, and standards — this is not the right fit.

Culinary Requirements – Supervisory Level

Chef de Partie (CDP) – Requirements

Sous Chef – Requirements

General Requirements (All Supervisory Roles)

Required Documents

Important Notice

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