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Relais & Chateau Outlet Chef




Description:

Responsible for an exclusive Relais and Chateau outlet at sea, seating up to 50 guests each evening and managing a small team, to ensure that every meal meets the highest standards.

1. Provide guests with the highest quality product by supervising the preparation of food

2. Assists Executive Chef with menu planning

3. Attends daily menu briefing of lunch and dinner

4. Presentation of the show plates for galley crew

5. Menu briefing for the waiters for team dinners

6. Supervision and daily schedule planning for galley crew

7. Ensures economical procedures and minimization of food waste

8. Assists F&B Controller during loading

9. Controls galley teams handling of all ship’s equipment

10. Clean and maintain area and equipment according to USPH standards

11. Careful use of ship equipment and reporting of faulty or broken equipment

12. Assist managers with training and induction of new personnel

Requirements:

• Standard European cooking background and

• 7 years cooking experience

• at least 1 year Sous Chef experience in 5-star operation

• at least 2 years Sous Chef experience in luxury restaurant / hotel or cruise ship

• Knowledge of U.S.P.H. standards and procedures.

• Luxury kitchen experience

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