A required minimum of one year plus experience in a luxury hotel operation in a Supervisor or Management role. Shipboard experience is preferred.
Fluent in English & Japanese - must be able to address any kind of information in an adequate manner with excellent oral and written communication skills – the ability to speak an additional language is an advantage.
Flexible, stress resistant, committed team player and exceptional work ethic is required; must demonstrate the ability to work independently.
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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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