Working Chef

PURPOSE

Directly oversees, together with his/her key management team, the food operation and maintenance of the main galley and storage areas, satellite food preparation areas, crew galley, cafes, food preparation pantries, galley and bell station. The Executive Sous Chef ensures that company policies, procedures and activities relating to food preparation and the operation of the Food Department on board the ship are carried out in an efficient manner.

HIRING REQUIREMENTS

Minimum Requirements: High School or equivalent education - cook apprenticeship or equivalent training. Six to eight years of progressive food preparation experience in first class hotels/restaurants/cruise ships.

Apply