Billie J.
Senior Chef de Partie
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Billie J. is an accomplished seafarer with over a decade of experience in the cruise industry. Holding a BS in Marine Transportation from NAMEI Polytechnic Institute, he brings a wealth of culinary expertise to his role. Starting as a cook on a cruise line, Billie progressed through companies like Seabourn Cruiseline and Virgin Voyages, developing skills in multi-tasking, leadership, and communication. Most recently, as a Demi Chef de Partie at Seabourn, he is responsible for hot appetizers, soups, and pasta, managing room service, and preparing breakfast setups across multiple outlets. His previous engagements at Virgin Voyages and other prestigious cruise lines involved roles such as Chef de Partie and 2nd Cook, where he honed his ability to work under pressure while maintaining hygiene standards. Billie's career is a testament to his dedication and skill in the dynamic environment of the cruise industry.
Experience
Demi Chef de Partie
Seabourn Cruiseline · 2022 — 2026Managed the preparation of hot appetizers, soups, and pasta during dinner service. Handled room service orders post-dinner and set up breakfast for three outlets: Main Dining Room, Patio Club, and Colonnade Restaurant. Ensured cleanliness and sanitation of the workstation.Cook
Virgin Voyages · 2020 — 2022Oversaw breakfast preparation and service, as well as sauce preparation for lunch and dinner.Chef de Partie
Francesco's Kitchen · 2017 — 2020Prepared, cooked, and presented high-quality dishes in the meat and fish section. Collaborated with the Head Chef and Sous Chef on menu creation, recipes, and dish development. Assisted in maintaining food hygiene practices while monitoring portion control and waste management.Cook
Viking Ocean Cruises · 2016 — PresentFocused on the seafood station, specializing in fish dishes. Responsible for receiving and storing raw materials, as well as cleaning and sanitizing the workstation.2nd Cook
Celebrity Cruises · 2012 — 2015Assigned to room service in 2012, working from 6 am to noon and 6 pm to midnight. Between 2013 and 2015, worked in the roast station, preparing items for roast and grill services during lunch and dinner.3rd Cook
Costa Cruises · 2008 — 2011Started at the Garde Manger station in 2008, then specialized in potato dishes at the vegetable station in 2009. From 2010 to 2011, handled breakfast and hot appetizers for lunch and dinner.
Skills & Expertise
Education
- Bachelor of Science in Marine TransportationNAMEI Polytechnic Institute · 1999 — 2002
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