Work under the Chef de Partie and Sous Chef for Regent Seven Seas, overseeing a galley section with minimal supervision and stepping up independently when needed.
Key responsibilities
- Run an assigned section with minimal supervision, preparing and cooking to standard
- Control cost, cleanliness and stock within your section, with regular spot checks
- Follow recipes and specifications and minimise waste
- Follow USPH / HACCP food-safety standards
- Support and develop junior cooks
You’ll bring
- Minimum 5 years in an upscale hotel, resort, cruise ship or convention / banqueting kitchen, including 2 years in an Assistant Chef de Partie role
- Solid cooking fundamentals and section ability
- USPH / HACCP and STCW certification
- Fluent English and strong food-safety knowledge
- Able to lift 25 kg and work long galley shifts
What’s provided
- Meals and accommodation provided on board
- A fixed-term shipboard contract
- An international, multicultural working environment
