Company Overview – Royal Caribbean Group (Opportunities for Gampaha Professionals)

Royal Caribbean Group is a world-leading cruise vacation company operating top-tier brands—Royal Caribbean International, Celebrity Cruises, Silversea, and Azamara—and with joint ventures including TUI Cruises and Hapag‑Lloyd Cruises careers.royalcaribbeangroup.com. Pioneering innovation in maritime travel, the Group continuously invests in cutting-edge ship design, smart onboard systems, and eco‑efficiency enhancements. Its core values—people-first, integrity, excellence, and sustainability—are reflected both onboard and ashore through immersive guest experiences and sustainable operations .

Customer focus is at the heart of the guest journey, highlighted by personalized services, advanced culinary offerings, and vibrant entertainment. The Group’s commitment to sustainability includes future-fuel research, waste reduction programs, and responsible sourcing—underscoring its role as an industry leader in environmental stewardship .

For Gampaha‑based talent, Royal Caribbean does not maintain a local office, but Sri Lankan professionals frequently work onboard ships or support shore-side functions through recruitment and staffing agencies. Many entry‑level and technical roles—especially in hospitality, culinary, engineering, and guest services—are accessible via authorized crewing partners yesijob.com+2painthy.com+2careers.royalcaribbeangroup.com+2.

🌊 Active Royal Caribbean Group Opportunities for Sri Lankans (including Gampaha applicants)

Job Title	Type	Estimated Salary (LKR)	Notes
Chef de Partie	Onboard Ship	₨ 864,000–1,036,800/mo (USD 2,000–2,400)	Culinary leadership reddit.com+9lk.linkedin.com+9allcruisejobs.com+9
Guest Services Officer	Onboard Ship	₨ 648,000–1,080,000/mo (USD 1,500–2,500)	Customer-facing role
Restaurant Attendant	Onboard Ship	₨ 518,400–864,000/mo (USD 1,200–2,000)	Front-of-house service
Entry-Level Maritime Officer	Onboard Ship	₨ 1,620,000–2,160,000/mo (USD 3,750–5,000)	Technical navigation roles (typically via manning agencies)
Shore-based Analyst*	Corporate	₨ 280,000–400,000/mo (USD 700–1,000)	E.g., ML Ops or finance roles from Manila/UK hubs

Job Description: Chef de Partie

We are currently seeking a dedicated and experienced Chef de Partie to join our culinary team. The ideal candidate will possess strong leadership abilities, deep culinary expertise, and a commitment to maintaining high food quality and hygiene standards. You will be responsible for managing a specific section of the kitchen while ensuring smooth and efficient operations in compliance with international food safety regulations.

Key Responsibilities:

Supervise and evaluate kitchen staff in coordination with the Sous Chef.
Maintain a deep understanding of culinary terms and company recipes; ensure consistent food quality.
Manage daily kitchen operations, delegate tasks, and oversee food preparation in assigned sections.
Conduct daily recipe reviews and maintain recipe folders in pristine condition.
Execute supervisor or manager requests such as show plates, food tastings, or special preparations.
Monitor production levels and contribute ideas for cost-effective improvements.
Manage food requisitions, verify delivery accuracy, and report discrepancies.
Oversee multiple sections such as Sauce, Fish, Roast, Cold Kitchen, etc., and ensure production quality.
Enforce food safety and hygiene standards (US, Anvisa, Shipsan, Canadian, Australian).
Implement and maintain HACCP procedures for health and safety compliance.
Maintain readiness for health inspections and follow company grooming and appearance standards.

Qualifications and Education:

Minimum 8 years of culinary experience in luxury hotels, resorts, cruise ships, or banquet services.
At least 2 years of experience as a Chef de Partie (shipboard experience preferred).
Culinary degree is required.
Strong leadership and communication skills in a multicultural work environment.
Proven expertise in problem-solving, decision-making, and customer service.
Skilled in team development, planning, and performance evaluation.
Intermediate proficiency in computer software.
Basic knowledge of accounting principles, including debits/credits and corrections.
Ability to write reports, business correspondence, and build rapport with senior officers and corporate teams.

Job Summary Table

Job Title	Chef de Partie
Experience	8+ years (2+ as CDP), shipboard preferred
Education	Culinary school degree
Kitchen Areas Covered	Sauce, Fish, Roast, Cold Kitchen, etc.
Key Skills	Recipe control, staff management, food safety
Compliance Focus	HACCP, international public health standards
Technical Skills	Intermediate computer use, basic accounting
Reporting Requirements	Report writing, communication with senior staff