Directly responding to the Executive Chef, responsibilities include the organisation of the Butchery section on board a ship. He/she is responsible of receiving and ordering of goods. He/she runs the daily Butchery operation at the 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. Fast knowledge in Butchery handling. A USPH certificate is appreciated as well as exposure to large-scale operations.
- 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.