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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Hot and Cold Kitchen Operations
Culinary Section Management
Food Production
Recipe and Menu Execution
Food Quality Control
HACCP and Public Health Standards