10. 10. 2024
Plat: 1700 Euro
Responsibilities:
- Responsible for cold kitchen or hot food production (passengers and crew)
- Responsible of assigned station cleanliness regarding kitchen cleaning schedule
- Responsible of assigned refrigerator temperature documentation (daily)
- Adherence of hygiene (HACCP), safety and environmental regulations in the galley
- Proper garbage separation regarding company and ships regulations
- Continous maintenance and improvement of the quality standards
- Careful handling of all equipment and machinery in the galley
- Careful handling and measuring of all cleaning chemicals
- Attendance during produce loading
- Participant for scheduled crew shows
Qualifications / Experience:
- Professional cook-diploma
- Previous experience in a comparable position in restaurants, hotels or cruise vessels
- Good knowledge of English language
Company requirements:
- Ability to work under duress, reliability and creativity
- Cost and quality awareness
- Self-assured and calm manner towards staff, officers and passengers
- Quality of team worker, capable of motivation
General requirements:
- Well-groomed and clean appearance
- No visibly tatoos
- No body jewellery (as per hygiene regulation)
- No piercing or similar body jewellery
Area of responsibility / authority
The Sous chef is a competent culinary specialist and disciplined team motivator. He gives support to all galley staff.
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