Minimum one year formal Culinary training and three years full time experience (including apprenticeship time) in kitchen environment OR Three completed contracts as a Cook 1 onboard a cruise ship
Proficient in following and converting recipes
Demonstrate knowledge of Food Safety HACCP / USPH
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Minimum SPM, Certificate, relevant vocational training or Diploma in Land Surveying, Civil Engineering, Construction Technology, or a related discipline. •
Basic understanding of surveying equipment, construction site practices, and measurement techniques. •
Physically fit and willing to work outdoors under various site conditions.
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Food and Beverage Management
Operations Management
Team Leadership
Quality Control
Staff Training
Budgeting
Inventory Management
Event Planning
Customer Service
Supplier Relations
Menu Planning
Cost Control
Bachelor’s or Master’s degree in Engineering (Chemical, Mechanical, Process, or Safety Engineering) or a related technical discipline. Master’s degree in Safety Engineering, Risk Management, or Process Safety is an added advantage.
Minimum 15 years of experience in technical safety or process safety roles within oil & gas, petrochemical, or heavy industry.
Strong knowledge of international standards (API, IEC, OSHA, ISO).
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