Assist the chef de partie on an Asian cuisine station, handling prep and cooking and stepping up during service. A good next step for commis-level cooks building toward chef de partie.
You’ll bring
- A Culinary / Hotel Management qualification from an accredited school or college
- At least 2 years’ experience in a high-volume kitchen, ideally in Asian cuisine
- Sound cooking fundamentals, including induction wok and galley equipment
- Strong HACCP food-safety and hygiene discipline
What’s provided
- Meals and accommodation provided on board
- A fixed-term shipboard contract
- An international, multicultural working environment
