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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