Run a Chinese cuisine station, preparing dishes to recipe and standard and keeping your section clean, stocked and ready through service. For chefs with solid Chinese-kitchen experience.
You’ll bring
- A Culinary / Hotel Management qualification from an accredited school or college
- At least 2 to 3 years’ experience in a Chinese-cuisine kitchen, including at chef de partie level
- Strong cooking technique, station discipline and stock control
- HACCP food-safety certification and good hygiene
What’s provided
- Meals and accommodation provided on board
- A fixed-term shipboard contract
- An international, multicultural working environment
