Directly responding to the Sous Chef, responsibilities include the organisation of a Galley section on board a ship. He/she is responsible of the daily production of the specific section and ensures highest international quality standards. He/she ensures good working relations amongst a multi ethnical team and ensures that the personnel working in the same section is properly trained.


He/she will have:
- 2/3 years work experience in a similar position in hotel or on board. Good food knowledge is a must, a USPH certificate is appreciated as well as experience in large scale preparation
- 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 flexibility and willingness to integrate
Strong motivation and team player skills are also necessary.