Chef Assistant

Second interview by Hotel Operations and Culinary Recruiter required
Minimum two-three years formal culinary training
Minimum three-five years (including apprenticeship) experience in kitchen environment
Demonstrated leadership ability
Ship experience preferred
Must be proficient in all stations in the kitchen
Must be proficient in safe food handling, HACCP / USPH
Knowledge and proficiency in following and converting recipes
Demonstrates a commitment to culinary career with a desire to grow within the F&B industry; demonstrates a passion for food
Must have understanding of food cost and the impact of spoilage
Must be able to work with a multi-cultural team in a confined environment
Fluent English mandatory
Further information will be provided upon interview
Contracts: 6 months on/2 months off Location: Worldwide

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