RESPONSIBILITIES

  • Responsible to take care of the daily food preparation and duties assigned to meet the set standard and qualities
  • Support the Chef de Partie or Sous Chef in the daily operation and work
  • Work according to the menu specifications by the Chef de Partie
  • Keep work area at all times in hygienic conditions according to the rules set
  • Control food stock and food cost in the section
  • Check the daily mis-en-place and food production in assigned sections
  • Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up of buffets and special functions
  • Trains and monitors entry level cooks for proper service. Provides on-the-job training to strengthen their current performance.
  • Comply at all times with HACCP, onboard sanitation and hygiene standard.

REQUIREMENTS 

  • 3 years relevant experience in a large hotel/resort operations or cruise ships.
  • Very good oral and written communication in English.
  • Completion of high school or basic equivalency preferred.
  • Proof of completion of a cook apprenticeship or certificate in culinary training or

apprenticeship, hospitality or equivalency required.


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