Minimum four years recent experience in a leadership position within a comparable cruise line, 4 -5 star hotel or restaurant overseeing a high volume culinary operation
Demonstrated career progression within the culinary field
Certified working Chef or equivalent degree in Culinary Arts
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A required minimum of ten years’ culinary experience, including three to four years of experience as a Chef de Cuisine or similar position, within a premium brand hospitality environment; advanced culinary skills, are required. Previous haute-cuisine education is an advantage.
Fluent in English - must have excellent English communication skills to clearly interpret and orate documents, such as menus and recipes.
Must be able to effectively handle complex situations, including managing interactions with guests.
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