Executive Chef De Cuisine
Contract : 6 months
Vacation : 2 months between contracts
The Executive Chef/ Chef de Cuisine is responsible for the entire galley staff, food planning, quality control, directs all the culinary and associated activities throughout the vessel either personally or through subordinate managers and supervisors. Mentors, develops and provides on-the-job training to subordinates. Reviews financial transactions and monitors budget to ensure efficient operations.
Age : at least 21 years old
Must speak English clearly and distinctly, write and read English in order to understand written procedures, give and receive instructions in written and verbal forms
Experience : 8 to10 years in subordinate position on board and/or 4-5 star hotels, restaurants or high volume food service facilities.
Managerial experience required.
Must possess the ability to manage international staff in a positive and productive manner.
Approved certification or culinary school degree-granting program completion required.
Salary: fix monthly salary
Facilities on board: free of charge offered by the Company ( accommodation, meals, medical services )
Accommodation: shared cabin of two
Work schedule: 7 days / week , 10 hours /day ( shifts )
Job Cruise FEE : NO FEE for recruitment/ embarkation process
Embarkation costs: depending on ship/ itinerary ( medical files, required visas, flight ticket )
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