CULINARY

 

Sous Chef




Description:

We have an exciting opportunity for you to join our Galley team of up to 150 chefs in the role of Sous Chef. This exciting, yet challenging, position will test the most competent of experienced chefs.

You will be responsible for:

Managing, monitoring, developing and training members of the team to ensure the provision of high quality, professionally prepared food products You will effectively manage your own area, ensuring you have adequate resourcing of the team, completing appraisals and identifying development opportunities and provide guidance, motivation and direction as required.
Effectively monitoring and managing costs and resources within own area and informing the Chef de Cuisine of any issues immediately. Completing and updating regular Food Safety logs accordingly. Ensuring the section and equipment is operated and maintained in a sanitised and clean state at all times, undertaking regular inspections.
Ensuring all work is carried out safely, efficiently and in accordance with all current safety and company regulations (including Public Health Policy, HESS, FSP and ILO).
Working collaboratively with the wider F&B team you will maintain and improve standards, identifying areas of improvement and delivering positive change to ensure we exceed our passengers’ experience.
As Sous chef you will need to maximise all resources and budgets without compromising quality, appearance or taste. Our passionate and enthusiastic Sous chefs play an integral role in our culinary profile, producing outstanding dishes leaving passengers with a taste of wanting more. They also play an important part in the training and development of staff, incorporating innovative ideas and new ways of working.

You will be expected to oversee a number of CDP’s, managing approximately 40 – 50 people in total. Being a Sous Chef on a Cruise ship bears many similarities to working as a Head Chef or Executive Chef in a typical eatery.


Requirements:

To be considered a suitable applicant for this role you will possess:

- City & Guilds 7061/2 or equivalent recognised hotel / culinary diploma / qualification
- Experience of working within a 4 / 5 star volume hotel or restaurant establishment
- Awareness of budgets and food wastage gained within a corporate environment
- Good command of written and spoken English
- Competent IT skills

Desirable:

- High quality and high volume experience , 300 - 500 covers
- A Level 3 Award in Supervising Food Safety in Catering

 

Pastry Chef-Luxury Cruise Line




Description:

- Location: Cruise, Cruise Ships / Offshore
- Contract type: Permanent
- Salary: Excellent Tax Free Salary!

Job Description:
Pastry Chef - 5* Luxury Cruise Line

The Company:
5* Luxury Cruise Line offering white glove service.
High quality service, exceptional food - fine dining

- Excellent tax free salary.
- Contract – 6 months on, 2 off
- Single Cabin.
- Flights paid by the company
- Officer Status


Requirements:

Previous Cruise ship experience required as a Chief Pastry Chef / Pastry Chef
Must have a 5* high quality Pastry background.

 

Senior Chef De Partie




Description:

We have an exciting opportunity for you to join our Galley team of up to 150 chefs in the role of Senior Chef de Partie. This exciting, yet challenging position will test the most competent of experienced Chefs. You will be responsible for the managing, mentoring and training of both new and existing staff within your area, identifying training needs and supporting their development.

You will also be responsible for overseeing the service standard and quality of all dishes and food products served, whilst ensuring all work is carried out safely, efficiently and in accordance with all current safety and company regulations (including Public Health Policy, HESS, FSP and ILO).

As Senior Chef de Partie you will lead by example, have a great eye for detail and have vast experence of working in fine dining restuarants, you will working closely with your team of up to 15 chefs, you will motivate and encourage a proactive team approach to maintaining and improving quality and standards to ensure we exceed our passengers' experience and raise CSQ scores.

You will take ownership of unit resources and dedicated budgets without compromising quality, appearance or taste. Our passionate and enthusiastic Chef de Parties play an integral role in our culinary profile, producing outstanding dishes, consistently leaving passengers with a taste of wanting more.


Requirements:

To be considered a suitable applicant for this role you will possess:

- City & Guilds 7061/2 or equivalent recognised hotel / culinary diploma / qualification
- Experience of working within a 4 / 5 star volume hotel or restaurant establishment
- Awareness of budgets and food wastage gained within a corporate environment
- Good command of written and spoken English
- A Level 3 Award in Supervising Food Safety in Catering is desirable
- Competent IT skills

Küchenchefs  für Flusskreuzfahrtsschiffe

Description:

Für verschiedene 5* Flusskreuzfahrtsschiffe auf Rhein/Main/Donau/Seine/Rhone&Saone werden motivierte, belastbare Küchenchefs

Requirements:

Anforderungen:

- Ausbildung als Koch und mehrjährige Berufserfahrung als Küchenchef
- Schiffserfahrung ein Muss
- Führungsqualilitäten, Organisationstalent
- Erstellung von Kalkulationen
- Einhaltung der Hygienevorschriften
- Motivator für das Team
- gepflegtes Auftreten
- perfekte Deutschkenntnisse, ausgezeichnete Englischkenntnisse
- weitere Fremdsprachen von Vorteil

Weitere Informationen geben wir Ihnen gerne nach Erhalt Ihrer vollständigen Bewerbung (aktueller lückenloser Lebenslauf mit Foto, Zeugnisse Ihrer bisherigen Arbeitgeber) per E-Mail.

Bitte haben Sie Verständnis, dass wir nur vollständige Bewerbungen, die die Mindestvoraussetzungen erfüllen, bearbeiten und beantworten können. Bewerbungen per Post können aus organisatorischen Gründen nicht retourniert werden.

 

 

Excecutive Chef  for International 5 star+  River Cruise Line




Description:

Excecutive Chef

Duties:

- management of all shipboard food preparation to ensure that the line?s high culinary standard of cuisine is maintained within the budgetary limitation
- supervises the Executive Sous Chef in all aspects of food preparation
- overall in charge of performance and training for all cooks and utilities
- strives to meet food cost targets and savings for the entire operation as determined by the company?s budget
- responsible for maintaining the company standards for food service and for achieving the yearly goal for the galley scores in the guest comment cards
- ensures that all pertinent Environmental Compliance Plan (ECP) and Safety Management System (SMS) and Public Health (US/UKPH) standards are being upheld
- develops and implements cleaning schedules for all galley outlets, oversees and follows up on their execution
- responsible for the training and education of all those involved in food service on board
- ensure that uniform and personal hygiene policies are followed according company guidelines


Requirements:

- formal degree in food management from a recognised International culinary institution
- thorough knowledge of cruise ship catering operation
- thorough knowledge of food preparation, presentation and preservation procedures
- thorough knowledge of menu construction/engineering
- thorough knowledge of Public Health and Sanitation's regulations and procedures
- ability to plan, execute and follow up on food promotions and other activities that will increase guests cruising experience
- ability to train and motivate a team
- strong command of the English and any additional language (preferable German and French) combined with good verbal and written skills

For further information please apply online or per e-mail with your detailed CV with photo and certificates/written references of your previous employers.

Please note that we can only answer and consider complete applications (= detailed complete CV with photo, certificates), also fulfilling the minimum requirements above.

 

Küchenchefs  für Flusskreuzfahrtsschiffe




Description:

Für verschiedene 5* Flusskreuzfahrtsschiffe auf Rhein/Main/Donau/Seine/Rhone&Saone werden motivierte, belastbare Küchenchefs gesucht!

Anforderungen:

- Ausbildung als Koch und mehrjährige Berufserfahrung als Küchenchef
- Schiffserfahrung ein Muss
- Führungsqualilitäten, Organisationstalent
- Erstellung von Kalkulationen
- Einhaltung der Hygienevorschriften
- Motivator für das Team
- gepflegtes Auftreten
- perfekte Deutschkenntnisse, ausgezeichnete Englischkenntnisse
- weitere Fremdsprachen von Vorteil


Requirements:

Weitere Informationen geben wir Ihnen gerne nach Erhalt Ihrer vollständigen Bewerbung (aktueller lückenloser Lebenslauf mit Foto, Zeugnisse Ihrer bisherigen Arbeitgeber) per E-Mail.

Bitte haben Sie Verständnis, dass wir nur vollständige Bewerbungen, die die Mindestvoraussetzungen erfüllen, bearbeiten und beantworten können. Bewerbungen per Post können aus organisatorischen Gründen nicht retourniert werden.

 

Junior Sous Chefs


Description:

Rank/Position: Junior Sous Chef
Vessel type or operation: Cruise
Certification & Experience: Previous cruise or high end hotel experience required.
Job Type: Perm
Location: Worldwide

An Ultra Luxury Cruise Company are looking to recruit Junior Sous Chefs.

Rotation is 4 months on 2 months off.

Salary in Euros, paid whilst onboard.

If you are an experienced Chef looking for a new adventure then apply today, do not miss out!

Requirements:


This exciting opportunity is available to candidates who ideally have previous experience in this role onboard cruise/passenger vessels or a luxury 4/5* establishment.

 

Chef de Cuisine


Description:

Rank/Position: Chef de Cuisine
Vessel type or operation: Cruise
Certification & Experience: Previous cruise or high end hotel experience required.
Job Type: Perm
Location: Worldwide

An excellent opportunity for a Chef de Cuisine to join a 5* Luxury Cruise Company.

Salary paid in Euros, paid whilst onboard. 4 months on 2 months off. If you are an experienced and motivated Chef looking for a new adventure then apply now!


Requirements:

This exciting opportunity is available to candidates who ideally have previous experience in this role onboard cruise/passenger vessels or a luxury 4/5* establishment. Valid ENG1 and STCW95 certification essential.

 

Demi Chef de Partie


Description:

RANK/POSITION: Demi Chef de Partie
VESSEL TYPE OR OPERATION: Cruise
CERTIFICATION & EXPERIENCE: Previous cruise or high end hotel experience
JOB TYPE: Perm
SAILING AREA: Worldwide

An Ultra Luxury Cruise Company are looking to recruit Demi Chef de Partie's.

Rotation is usually 4 months on 2 months off.

Salary in Euros, paid whilst onboard.

If you are an experienced Chef looking for a new adventure this could be the perfect job for you!


Requirements:

This exciting opportunity is available to candidates who ideally have previous experience in this role onboard cruise/passenger vessels or a luxury establishment.

Fluency in English is essential.

Ability to work under pressure and in multicultural environment.

 

                                       Chef - Pastry and Bakery



Description:

Mainstream cruise line currently requires Chef - Pastry & Bakery to join our team! The position assists the Executive Chef in the supervision of the Pastry/Bakery operation on a day-to-day basis in accordance with the company policies.

In addition to other requirements, potential candidates should have a minimum of two years experience as a First Pastryman or Pastry Chef in an upscale hotel, resort, cruise ship or convention banqueting service. The incumbent will receive on the job training in the various tasks involved in the pantry production.

Responsibilities include (but are not limited to):

• Directs, coaches, supports, supervises and evaluates (in conjunction with the Executive Chef) the performance of all direct reports and accountable to train the 1st Pastry Cook and all employees assigned to his section.

• Participates in the daily Executive Chef / Chef meeting and prepares the daily preparation forecast and requisitions.

• Keeps the Executive Chef informed of any problems or daily needs.

• Responsible for pastry shop food cost, ensuring it falls meets the ship's budge
t.

Requirements:

• Minimum of 2 experience as a First Pastryman or Pastry Chef in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred).

• Culinary School degree required.

• Very strong management skills in a multicultural and dynamic environment.

• Very strong communication, problem solving, decision making, and interpersonal skills.

• Superior customer service, teambuilding and conflict resolution skills.

• Intermediate computer software skills required.

• Ability to speak English clearly, distinctly and cordially with guests.

• All international applicants must have the ability to obtain visas when applicable.

• Must meet all physical requirements, including the ability to participate in emergency life-saving drills and required training.

 

Pastry Cooks


Description:

A prestigious cruise company with large ships and worldwide itineraries requires Pastry Cooks to join their team. Excellent working conditions and opportunities for career development. Competitive salary, full board and flight tickets provided by the company.

The pastry team is in charge of producing the wide variety of delights available to our guest onboard our ships; items include: sweets cold and frozen, ice creams, ice cakes, pudding, chocolates, and more!

All Pastry Cooks are required to participate in all crew safety training sessions and drills.


Requirements:

- Knowledge of advanced pastry cooking methods is a plus
- Knowledge of mix techniques
- Minimum 20 years of age
- Ability to work in a team withing multinational environment
- Good command of the English language
- Ability to obtain C1/D or other applicable visas
- Experience in a high volume pastry production environment is helpful when joining this team.

 

Cooks with various levels of experience


Description:

Our cooks play an essential role in ensuring each of our guests' meals is an unforgettable experience, by carefully preparing all food items according to our standards and always observing the highest level of sanitation.

Main duties and responsibilities:

- Ability to operate common kitchen equipment
- Demonstrate culinary fundamentals and knife skills
- Food handling and preparation as per company menu cycle and under the supervision of the designated Sous/Executive Chef
- Participating in all safety training sessions and drills


Requirements:

- Previous cooking experience and a passion for the culinary arts make an ideal candidate for this role.
- Previous experience in this role at a restaurant / hotel / resort / cruise ship
- Minimum 20 years of age
- Ability to work in a team withing multinational environment
- Good command of the English language

APPLICATION FOR EMPLOYMENT