CHEF DE PARTIE
- Cooking at the highest level, at all sections and according to specified recipes
- Developing fresh ideas for designing our menus
- Professional food handling including buffet and guest service
- Implementation of our quality standards in the galley
- Compliance with HACCP requirements and labelling
- Works in accordance with all relevant safety and environmental as well as hygiene (HACCP) regulations in the service area
- Active support with deliveries and loadings
- Active support of the other departments on board
- Completed apprenticeship or specialized training as a cook
- 3 years of professional experience in a comparable position
- Ship’s experience is an advantage
- In-depth knowledge of the menu and food
- Knowledge of the tools and functions in the galley
- Good communication skills in English
- Trustworthy, efficient and able to work under duress
- Cost and quality awareness
- Organisational skills
- Pleasant and polite manners
- Excellent communicational skills
- Well-groomed and clean appearance
- Basic guaranteed salary
- Extra payments for overtime
- Equally shared tips after each cruise
- Accommodation and meals
- Contract duration: April/May/June — November/December
- Rotation: 9 weeks On / 3 weeks Off
- Joining tickets are provided by the company
- Social and medical insurance
