Must have shipboard or premium hospitality experience with at least 1 year / 2 contracts in the same role; Advanced culinary skills are required.
Fluent in Japanese and English - must have excellent Japanese and English communication skills to clearly interpret and orate documents, such as menus and recipes.
Must have experience in leading multi-cultural teams; flexible, stress resistant, committed team player.
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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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Must have shipboard or premium hospitality experience with at least 2 - 3 years in the same role; advanced culinary skills are required
Fluent in English - must have excellent English communication skills to clearly interpret and orate documents, such as menus and recipes. The ability to speak additional languages is an advantage.
Must have experience in leading multi-cultural teams; flexible, stress resistant, committed team player; strong administration skills are preferred and must be proficient with PC based databases, spread sheets, and word processing systems.
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