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SOUS CHEFDescription: Directly responding to the Executive Chef, responsibilities include administrative tasks of some sections of the Kitchen brigade on board a ship. He/she is responsible of the daily production of menus that are prepared according to the highest international quality standards. He/she ensures good working relations amongst a multi ethnical team. Requirements: He/she will have: - 2/3 years work experience in a similar position in hotel or on board. A vast food knowledge together with an USPH certificate - University degree and/or graduate of Hotel/Tourism School - Good computer skills, fluency in English (other European languages are a plus) - Good interpersonal, communication and organisational skills and personal attributes of analytical thinking and problem solving Strong motivation and team player skills are also necessary. Apply |