RESPONSIBILITIES

• Professional preparation and distribution of daily meals including breakfast, lunch, tea time, dinner, etc. for crew and guests in accordance with Executive Chef manual and menu cycle
• Ordering of stock in cooperation with Executive Chef
• Correct handling of all products and equipment
• Ensuring of perfect cleanliness in working area in accordance with HACCP rules
• Conducting stock takes; inventory according to company procedures
• Assistance in other departments upon instruction from supervisors if required
• Performance according to company standards and HACCP rules
• Participation in loading processes
• Correct storage of stock; establishing of par levels
• Active participation in onboard training programs

REQUIREMENTS

• Min. 2 years professional experience in hotel /catering industry/ restaurants
• International experience /ship experience is an asset
• Good English skills, other languages are an asset
• Ability to work independently, service-oriented and guest focused
• Ability to train and motivate subordinates
• Flexibility and stress resistance, team player, commitment, positive personality, neat appearance

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