+38(048)777 08 23

Chef de cuisine

Chef de cuisine

Minimum requirements

Culinary degree or equivalent formal culinary training.

Minimum 2 years’ experience at a similar level at a 5 star or full-service hotel.

Minimum 3 to 5 years’ experience in F&B Service.

Strong knowledge of cooking philosophies and principles in Japanese, Arabic and/or Western cuisines

Proficiency in working with MS office – Word, Excel, Outlook.

Fluent English.

APPLY by sending below documents to CRISTIAN@JOBCRUISESHIP.COM

  • CV in English reflecting relevant experience for the position that you are applying for
  • Passport (valid more than a year)
  • Written references/appraisals (especially for those with shipboard experience)
  • Qualifications as applicable 
  • Full length photo in business attire (needs to be in a business suite and for girls with a hair tighten in the back)

Contract details

  • TAX FREE € Salary – to be discussed
  • Contract: 12 months renewable
  • Vacation: 2 months - paid
  • Working hours: 8 hours per day, 6 days a week
  • LIVE OUT – Accommodation (single and double occupancy) and meals – provided free of charge (for those accommodated outside estate 25% allowance on top of salary as an allowance to find an apartment and transportation is provided free of charge); only married couples can share accommodation. 
  • Facilities (gym, pool, laundry for personal clothes and towels etc.)
  • Strict rules regarding social behavior and grooming (no smoking, no alcohol, no drugs, inside the estate crew will need to wear uniforms and outside the estate girls will have to wear an abaya – no need to cover face or hair; men can wear shorts up to their knees and polo shirts with short sleeve)

JOB INFORMATIONPosition level : Nespecificat

Confident to run a section and take over the pass in the absence of the executive chef.


Provides menus and cuisine to International First-Class Standard.

Helps with preparation, cooking, garnishing, or presentation of food.

Checks the quality of raw or cooked food products to ensure that standards are met.

Monitors sanitation practices to ensure that employees follow standards and regulations.

Checks the quantity and quality of received products.

Orders or requests food or other supplies needed to ensure efficient operation.

Supervises or coordinates activities of cooks or workers engaged in food preparation.

Inspects supplies, equipment, or work areas to ensure conformance to established standards.

Determines how food should be presented and creates decorative food displays.

Records production or operational data on specified forms.

Plans, directs and supervises the food preparation or cooking activities of multiple kitchens.

Collaborates with other staff to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients and produce.

Demonstrates new cooking techniques or equipment to staff.

Arranges for equipment purchases or repairs.