Responsibilities and Duties
- Preparation and distribution of all daily meals including the set up of the breakfast buffet according to food manual (menu cycle)
- Co-responsible for a section in the galley
- Co-responsible for achieving and maintaining the RC standards and budgets in the food department
- Assistance to the Chef de Partie/Executive Chef in ordering food supplies
- Assistance with the loading of ship’s supplies
- Co-responsible for proper storing of all food and galley supplies and stock
- Co-responsible for the correct handling of all food stock, products and all equipment in the food department
- Co-responsible for an impeccable cleanness, hygiene and tidiness in the galley area
- Co-responsible for meeting the HCCP Standards
- Assistance with taking of galley inventory as per company’s directives
- Various preparatory duties prior to and at the end of the season
- Regular presence in the restaurant at the buffets
Qualification
- English spoken
- Completed vocational training or experience as a chef
- 1 year of professional experience as a Junior Chef in a comparable catering outlet
Requirements
- Independence
- Flexibility
- Loyalty
- Honesty
- Objectivity
- Stress resistance
- High sense of cleanness and hygiene
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