Support the teppanyaki section, cooking to order at the live counter while maintaining mise-en-place, hygiene and presentation standards in a high-volume galley.
You’ll bring
- A Diploma in Culinary / Hotel Management or a related field
- At least 1 year in a similar high-volume kitchen, with teppanyaki / live-station experience
- Professional HACCP certification and strong food-safety discipline
- Basic spoken English
What’s provided
- Meals and accommodation provided on board
- A fixed-term shipboard contract
- An international, multicultural working environment
