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.
APPLY by sending below documents to CRISTIAN@JOBCRUISESHIP.COM
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.