Marketing and cunsulting for river cruise ships
Oversees the quality preparation and presentation of food. HACCP Knowledge / First Aid Regulations / Familiar with food-cost / Computer Literate - Word/Excel.
Background desired: 10 years Cuisine Background - 4 years Ship / Apprenticeship as Cook in Hotel/Restaurant.
The Sous Chef is the Executive Chef’s right hand and he also works hand in hand with his fellow colleagues on duty, and assists where necessary while on duty.
Chef de partie is in charge of a section with the kitchen dept. Requires experience or training in area of expertise – International Cuisine, and approved Cook / Chef Certificate. 1 year on ship or 5 years hotel / restaurant.
Requires 3 years practical experience in Kitchen of Hotel/Restaurant - 1 year experience on Cruise ship.
To prepare desserts and pastries. Requires previous experience as a Pastry Chef in a large hotel or facility. Requires experience or training in area of expertise – International Cuisine, and approved Cook / Chef Certificate. 1 year on ship or 5 years hotel / restaurant.
Cleaning of all galley equipment, china, glassware and cutlery, as well as the galley area. To work hand in hand with his fellow colleagues and to assist where necessary.