Cook to order in a paid specialty restaurant, delivering consistent, high-quality plates in a fast, guest-facing kitchen. Suited to experienced cooks who thrive under service pressure.
You’ll bring
- A Culinary / Hotel Management qualification from an accredited school or college
- At least 2 years’ kitchen experience at Chef de Partie level
- Broad cooking skills across grill, steam, meat, sauces and pastry, with consistency under pressure
- 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
