Culinary Leadership
Galley and Kitchen Management
Menu and Recipe Execution
Destination Dish Development
Food Quality Control
HACCP and USPH Compliance
Advanced Culinary Operations
Galley and Kitchen Management
Food Quality Control
Menu and Recipe Compliance
HACCP and USPH Standards
Food Cost and Waste Control
Professional certification, secondary-school certificate or equivalent from an accredited school or college in Culinary Arts, Hotel Management or a related field.
At least two years of supervisory experience with a cruise company, high-volume hotel or high-volume restaurant.
At least three years of experience in a main production kitchen or galley.
...