Work the Japanese section of the galley — sushi, sashimi and hot Japanese dishes — preparing to recipe and presentation standard and keeping the section’s mise-en-place and hygiene in order.
You’ll bring
- A secondary or high-school diploma in Culinary or Hotel Management, or equivalent
- At least 2 years in Japanese cuisine in a high-volume hotel or restaurant, in a similar position
- Knife skills and knowledge of sushi, sashimi and Japanese hot-kitchen technique
- HACCP certification
- Good spoken English; Mandarin an advantage
What’s provided
- Meals and accommodation provided on board
- A fixed-term shipboard contract
- An international, multicultural working environment
