Lead a specialty section — Italian, Huaiyang or hot pot (打边炉) — producing to recipe and presentation standard, directing commis and demi chefs, and holding food safety and consistency through high-volume service.
You’ll bring
- A diploma in Culinary or Hotel Management, or equivalent
- At least 2 years as a Chef de Partie or equivalent in the relevant cuisine, in a high-volume hotel or restaurant
- Depth in one of Italian, Huaiyang or hot pot cookery
- HACCP certification
- Good spoken English; Mandarin an advantage for the Chinese specialty sections
What’s provided
- Meals and accommodation provided on board
- A fixed-term shipboard contract
- An international, multicultural working environment
