RESPONSIBILITIES

• Assistance with preparation and cooking daily meals (including breakfast, lunch, Tea Time, dinner, etc.) for crew and guests in accordance with Executive Chef Manual and menu cycle
• Handling all groceries, products and galley equipment with care
• Inventory according to instructions
• Separation and disposal of waste / garbage
• Conduction of stock takes; inventory according to company procedures
• Assistance in other departments upon instruction from supervisors (if required)
• Performance according to company standards and HACCP rules
• Participation in loadings
• Correct storage of stock; establishing of par levels
• Active participation in onboard training programs

REQUIREMENTS

• Professional experience in hotel /catering industry/ restaurants
• International experience /ship experience is an asset
• Good English skills, other languages are an asset
• Flexibility and stress resistance, team player, commitment, positive personality, neat appearance

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