This is a full-time position. Part-time applications will not be considered.
Minimum 8 years of culinary experience as a Chef de Partie or in a similar position within a 4-star or 5-star hospitality or restaurant environment.
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Hot and Cold Kitchen Operations
Galley Section Management
Advanced Culinary Techniques
Food Preparation and Presentation
Menu and Recipe Compliance
Service Line Management
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.
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