Take full responsibility for a galley station, preparing and cooking dishes to standard and keeping your section running smoothly through high-volume service. For confident, experienced line chefs.
You’ll bring
- A Culinary / Hotel Management qualification from an accredited school or college
- At least 2 years’ supervisory experience plus 3 years in a main production kitchen / galley
- Strong cooking technique, equipment handling and stock-ordering skills
- HACCP food-safety certification and working knowledge of MS Office
What’s provided
- Meals and accommodation provided on board
- A fixed-term shipboard contract
- An international, multicultural working environment
