Cruise Ship Company which include a total of 12 ships and operate in the Mediterranean, Northern Europe, the Caribbean, Central America, South America, Dubai, the Far East and the Indian Ocean and member of the prestigious World's Leading Cruise Lines, an association of the world's most important cruise companies.
Directly responding to the Executive Chef, responsibilities include administrative tasks and the supervision of the Galley brigade on board a ship. He/she is responsible for the daily production of menus that are prepared according to the highest international quality standards. He/she ensures good working relations amongst a multi ethnical team.
Certification of Hotel/Tourism School, College or University.
2/3 Years experience in a similar position on board or within Hotel Industry.4- 5* Service.
Banqueting exposure, Mediterranean and International Cuisine knowledge, ability to work in all kitchen sections is a must, combined with USPH certificate
Good Organisation skills, Interpersonal skills, flexibility and open mindedness, International exposure preferred.
Basic Safety Training certification – if not holding, must be achieved before embarkation
English Fluent mandatory,
Competitive Salary monthly 4-6 month contract, renewable including accommodation, flights, meals, ss, medical insurance enthusiastic working environment where merit, skills, enhancement of potential and adherence to corporate values are rewarded. Excellent opportunities of professional development.