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Ocean

JOB OPENINGS

Our key is that we only focus on Hospitality and Culinary roles, primarily in executive and mid-leadership roles, but we can also cover operational roles.

ARE YOU READY TO SET SAIL WITH US?

01

Chef de Partie

THE ROLE

  • The Chef de Partie (CDP) independently runs a main section in the Galley, with as little supervision as possible. The position is a key role and is fully supported by Middle Management in all areas.

  • You are the link between the Galley Management and all other lower positions in the Galley Operation.

  • You must have in-depth knowledge about all the sections within the hot and cold kitchen.

  • It is your responsibility to ensure safe, quality food production, and to create a friendly, guest-oriented service culture to ensure Guest satisfaction and repeat business, which will increase the revenue and profitability of the company.

YOUR PROFILE

 

  • Must have shipboard or premium hospitality experience with at least 1 year / 2 contracts in the same role; Advanced culinary skills are required.

  • Fluent in English - must have excellent English communication skills to clearly interpret and orate documents, such as menus and recipes.

  • Must have experience in leading multi-cultural teams; flexible, stress-resistant, committed team player.

  • Guest-focused, service-oriented, positive personality, professional appearance and impeccable hygiene standards are required with excellent knowledge of all Public Health Policies; t eam builder with exceptional work ethic, motivational skills and coaching abilities.

  • Must be at least twenty-one (21) years old, able to physically handle 50+ lbs. (30KGs) daily, and work a minimum of eleven hours a day, seven days a week.

  • Previous cruise industry experience is an advantage.

02

Sous Chef

THE ROLE

  • The Sous Chef assists the Chef de Cuisine and Executive Chef in overseeing the entire assigned Galley operation by consistently monitoring and checking all food preparation areas over the day and controlling the opening & service hours of the Service Line.

  • You must be in charge and in full control of the Galley operation of the assigned area in the absence of the Chef de Cuisine or/and Executive Chef.

  • It is your responsibility to ensure safe, quality food production and to create a friendly, guest-oriented service culture to ensure Guest satisfaction and repeat business, which will increase the revenue and profitability.

YOUR PROFILE

  • Must have shipboard or premium hospitality experience with at least 1 year / 2 contracts in the same role; advanced culinary skills are required.

  • Fluent in English - excellent communication skills to interpret and orate documents, such as menus and recipes.

  • Must have experience in leading multi-cultural teams; flexible, stress management (how stress is brought into the group) abilities, committed team player, exceptional work ethic, effective communications skill; strong administration skills are preferred and must be proficient with PC-based databases, spreadsheets, and word processing systems.

  • Guest-focused, service-oriented, upbeat personality, professional appearance and impeccable hygiene standards are required, with excellent knowledge of all Public Health Policies.

  • Team builder with effective motivational skills and coaching abilities, with a demonstrable comprehensive knowledge of Public Health and Sanitation compliance

  • Must be at least twenty-one (21) years old, able to physically handle 50+ lbs. (30KGs) daily, and work a minimum of eleven hours a day, seven days a week.

  • Previous cruise industry experience is an advantage.

03

Chef de Cusine

THE ROLE

  • THE ROLE

  • The Chef de Cuisine (CDC) supervises and manages the entire Galley of the venue assigned to them, ensuring the smooth operation of all events, food preparation, presentation and delivery throughout service in that venue and that the quality standards & procedures are in line with Company Procedures and STAR Service Standards.

  • You must serve as a link between your assigned Galley and the Main Galley.

  • It is your responsibility to ensure safe, quality food production and to create a friendly, guest-oriented service culture to ensure Guest satisfaction and repeat business, which will increase the revenue and profitability of the company.


YOUR PROFILE

  • Must have shipboard or premium hospitality experience with at least 2 years / 4 contracts in the same role; Previous haute-cuisine education is an advantage.

  • Fluent in English - must have excellent communication skills to interpret and orate documents, such as menus and recipes.

  • Must be able to effectively handle complex situations, including managing guest interactions.

  • Must have experience in leading multi-cultural teams; flexible, stress-resistant, committed team player

  • Guest-focused, service-oriented, positive personality, professional appearance and impeccable hygiene standards are required.

  • Team builder with effective motivational skills and coaching abilities, with a demonstrable comprehensive knowledge of Public Health and Sanitation compliance

  • Must be at least twenty-one (21) years old, able to physically handle 50+ lbs. (30KGs) daily, and work a minimum of eleven hours a day, seven days a week.

  • Previous cruise industry experience is an advantage.

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