Take responsibility for an assigned galley area, handling preparation and mise en place across breakfast, lunch, dinner, tea and cocktail service.
Key responsibilities
- Prepare and serve, on time, the food assigned to your area for guests and crew
- Plan and requisition the products your section needs for service
- Store all food correctly, including labelling and rotation to USPH requirements
- Monitor production to control waste and over-production
- Support the Chef de Partie in maintaining the standards and quality of the area
- Keep the designated area, walk-ins and fridges clean, and maintain the food temperature logs
You’ll bring
- At least 3 years in the same position in a 4- or 5-star hotel or on a cruise vessel, with exposure to international cuisine
- Good understanding of public health standards (USPH) for the galley operation
- Strong written and spoken English
- Aged 21 or above, physically fit to stand for 10 hours and lift 22 kg unaided; STCW certification
What’s provided
- Meals and accommodation provided on board
- A fixed-term shipboard contract
- An international, multicultural working environment