Management of all shipboard food preparation to ensure that the line’s high culinary standard of cuisine is maintained within the budgetary limitation established as company policy. Supervises the Executive Sous Chef in all aspects of food preparation. Overall in charge of performance and training for all cooks and utilities.
Job description available upon interview
Requirements:
Thorough knowledge of cruise ship catering operation within luxury environment
Sound USPH / HACCP knowledge
Formal degree in food management from a recognised International culinary institution
Fluent English (additional languages a plus)
Ability to plan, execute and follow up on food promotions and other activities that will increase guests cruising experience
Excellent management, training and motivating skills
PC knowledge of: Crunch Time and Windows 2000.
Send applications to recruitment@vhospitality.net
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