Sous Chef, Cruise Ship

Job Requirements:
– Knowledge of cruise ship catering operation.
– Knowledge of food preparation, presentation and preservation.
– Basic knowledge of Public Health and Sanitation regulations and procedures.
– Formal degree in food management from a recognized International culinary institution.
– Proof of continuing education translated in certificates or letter of participation in specialized courses.
– Basic command of English language combined with writing skills.
– Ability to train and motivate subordinates.
– Ability to innovate and foster creativity.
– Ability to organize and complete work in accordance to deadlines.

Experience in quality establishments and good knowledge of English are essential.

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Kitchen Steward, Cayman Islands

To clean, transport and store all china, glassware and silverware. Maintain cleanliness in all kitchen areas and back dock.

Requirements
• Minimum lifting 50 lbs.
• Pushing, pulling, bending, stooping, upward reaching
• Exposure to cleaning chemicals
• Exposure to extreme temperatures
• Prolonged periods of standing and/or walking

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Executive Chef, Cruise Ship

The Executive Chef’s primary responsibility is the management of all shipboard culinary related operations for either Norwegian Cruise Line or Orient Lines, to ensure that the line’s high standards are achieved and maintained within budgetary limitations. Is seen as an inspirational role model by his/her employees. Is a top professional in the field with a passion for the Culinary arts.

This includes all practices, procedures, training and guest satisfaction levels. A procedural approach to managing the entire onboard galley department must be employed, utilizing modern management principles as well as incorporating technological innovations where practical in order to deliver top quality guest service.

Education:
• BA/BS 2-3 year Culinary degree or foreign equivalency
• Certificate of completion from a recognized culinary institution
• Advanced Certification in Sanitation and Public Health

Experience:
• Minimum of five years experience as an Executive Chef in a large cruise ship or multi-venue, high volume, luxury hotel or resort.

http://www.caribbeanjobsonline.com/candidate/vacDetails2.asp?vacID=6577

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Commis 1, Cruise Ship

Responsibilities include (but are not limited to):

• Collaborates with the assigned station-head, usually the Chef de Partie or Sous Chef to review the requirements of the day’s meals and time frames for restaurant service. Takes part in ordering and cost controlling food requisitions to avoid over production and unnecessary food wastage.

• Practices at all times HACCP and onboard sanitation and hygiene standards, in compliance with ship’s international itinerary.

• Knows and operates all equipment according to Company’s standard operating procedures. Adjusts thermostat controls to regulate temperature of refrigerators, ovens, broilers, grills, roasters, steam kettles, etc.

• Organize and prepare mis en place. Measures and mixes ingredients according to recipe to prepare soups, salads, gravies, desserts, sauces, and casseroles.

http://www.caribbeanjobsonline.com/candidate/vacDetails2.asp?vacID=6465

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