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Practicing GCCL values · Leading, coordinating, supporting, motivating, training, and evaluating galley team · Monitoring and ensuring culinary service is up to the highest standards · Responsible for organizing “mise en place”, appropriate storage, and keeping of goods · Responsible for hygiene in the galley in accordance with HACCP regulations · Actively supporting and assisting culinary and restaurant team · Responsible for ordering food, as well as stock and cost control together with Executive Chef · Relieving Executive Chef during his/her absence · Any other duties advised by Executive Chef/Hotel Manager


Hands On mentality · Eye for quality and excellence · Proven leadership abilities and communication skills · Strong organizational and computer skills · Fluent command of English · Work experience on passenger ships · Seaman book issued from country of residence or Malta (as vessel is sailing under Maltese flag) · Certificates (at the expense of employee):  Basic Safety Training (STCW Code VI/1)  Security Awareness Training (STCW Code VI/6-1)  Passenger Ship Safety (STCW Code V/2)  Ship’s Cook certificate in accordance with MLC 2006  Yellow Fever vaccination

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