Chef de Partie Pan Asian

negotiable Expires in 9 months


Reports To: Sous Chef, Executive Chef

Direct Reports: Assistant Chef de Partie, Cook, Assistant Cook

Position Summary

The Chef de Partie Pan Asian is in charge of the culinary operation of the Pan Asian concept from the Kora La Restaurant on board Marella ships.

Essential Duties and Responsibilities


  • Provide guests with courteous and professional service.
  • Meet CSQ targets as prescribed by the company.
  • Evaluate recipe inconsistencies and coach subordinates on proper procedures.
  • Train and coach all culinary staff working in the Pan Asian concept restaurant galley, to ensure that all staff is fully technically proficient in the preparation of the dishes on the menu.
  • Ensure the highest food sanitation standards including, but not limited, to handling of food, food storage practices, and temperature and times control in accordance of Shipsan and VSP manuals.
  • Control food cost budget as well as overall food quality.
  • Manage a demanding workload.
  • Handle multiple tasks while maintaining priorities.
  • Engage, entertain, interact and provide a unique dining experience to guests.
  • Work in front of restaurant while cooking.
  • Prepare hot meals on tables directly in front of guests.
  • Ensure correct food portions are being cooked.
  • Maintain clean and sanitized galley areas and tables.
  • Prepare and set up food for cooking.
  • Successful completion of Apollo chef training program.
  • Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking, using a variety of kitchen equipment including, but not limited to, broilers, ovens, grills, food processors, blenders and fryers.
  • Perform shift opening and closing duties as assigned by the Executive Chef, such as cleaning of refrigeration units, gaskets, chef carts and floors.
  • Maintain Pan Asian galley, sushi cooking areas, kitchen equipment and food storage areas clean, sanitary and organized.
  • Report any kitchen equipment or maintenance issues to the Executive Sous Chef or Sanitation officer on duty.
  • Perform all duties requested by supervisors.
  • Project a favorable image of Marella Cruises.
  • Train, coach and mentor culinary staff in Japanese cuisine.

Maintain professional appearance to meet the following standards: 

  • Clean and ironed uniforms.
  • Nametag visible at all times.
  • Shower at least twice a day

For males:

  • Hair must be well-groomed and above the collar.
  • Facial hair is not allowed in the Bar.
  • Sideburns should not be lower than the ear lobe.
  • No earrings are allowed for male employees.
  • Personal jewelry should be kept to a minimum.
  • All shoes are to be enclosed at the toe and heel.

For females: 

  • Hair must be kept away from the face.
  • Ladies should wear a dark-colored scrunch to tie back hair.
  • Makeup should be tasteful and minimal.
  • Personal jewelry should be kept to a minimum.
  • Ladies may wear small earrings and one ring per hand.
  • All shoes are to be enclosed at the toe and heel.
  • Ladies heels are to be no higher than 1 inch

Training & Development

  • Attend all meetings, training activities or classes related to assigned position as required.

Safety Responsibilities

  • Maintain a safe and sanitary environment for all guests and crew members.
  • Follow proper procedures and instructions at all times to prevent damage of any kind to ship or company property.
  • Know and comply with Shipsan, the European sanitation program, and United States Public Health Rules and Regulations pertaining to assigned working area.
  • Participate in safety drills as required.
  • Comply with Marella Cruises’ Safety and Pollution Prevention Program
  • Comply with Marella Cruises’ Operating Procedures Resources.

Other Duties and Responsibilities

  • As assigned


Knowledge, experience, skill, and/or ability


  • Fluent in written and spoken English,
  • Must be able to communicate effectively with the senior management.
  • Ability to lead and make decisions.
  • Good administrative skills.
  • Experienced in coaching subordinates.
  • Must be cost and quality conscious.
  • Must adhere to specific scheduled work hours, yet be flexible if circumstances require it.
  • Work with international team members.
  • Perform assigned duties under pressure (time constraints).


  • Fluency in additional languages


  • High School education or better.
  • Three to five years of progressive experience in Pan Asian and sushi concept style cuisine
  • Prior experience in managing small to medium size culinary team (3 to 15 staff)
  • Prior shipboard experience is preferred
  • Upscale hotel experience is considered a benefit.

Other Skills:

  • Knowledge of general office practices, procedures and equipment.
  • Ability to prioritize tasks and work independently.
  • Strong organizational, interpersonal and communication skills.
  • Ability to interact with senior-level management and owner representatives.
  • Display resourcefulness and initiative to achieve goals with tight timelines.
  • Ability to maintain professionalism and honesty while building credibility, trust and respect.
  • Be a team worker.
  • Possess an outgoing personality.
  • Maintain well-groomed and neat appearance.
  • Ability to perform under pressure.
  • Project a great attitude at all times.
  • Flexible.

Math Ability:

  • Able to add, subtract, multiply and divide in all units of measure using whole numbers, common fractions, and decimals.

Reasoning Ability:

  • Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
  • Ability to deal with problems involving several concrete variables in standardized situations.

Work Environment & Physical Demands:

  • The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions for this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
  • While performing the duties of this job the employee is regularly required to: Stand; Use hands to finger, handle, or feel; Reach with hands and arms; Talk or hear and smell.
  • The employee must be able to lift or move up to 55 pounds (25 kilograms) without assistance.

Vision Requirements:

  • Ability to adjust focus, depth perception, peripheral vision, distance vision and close vision and to be able to otherwise perform the essential functions of the job in a manner that does not present danger to the employee or others with or without a reasonable accommodation.