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
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.