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Assist the Chef De Partie in planning and organizing the daily menu, ensuring that all dishes are prepared in a timely manner and meet our high standards of quality
Prepare and cook a variety of dishes, including appetizers, entrees, and desserts, according to recipes and company standards
Supervise and train junior members of the galley team, ensuring that they follow proper food handling and safety procedures
Monitor food stock levels and assist in ordering supplies to maintain inventory levels
Maintain a clean and organized work area, following all sanitation and hygiene regulations
Collaborate with other members of the culinary team to develop new menu items and specials
Assist with food cost control and waste management by accurately measuring and portioning ingredients
Participate in onboard events and special functions, showcasing your culinary skills and providing exceptional guest experiences
Adhere to all company policies and procedures, including safety and security protocols
Qualifications:
Minimum of 2 years of experience in a similar role, preferably in a high-volume restaurant or hotel environment
Culinary degree or certificate from an accredited institution is preferred
Strong knowledge of food preparation techniques and international cuisines
Excellent communication and interpersonal skills
Ability to work well under pressure and in a fast-paced environment
Strong organizational and time-management skills
Flexibility to work long hours and weekends as required
Must be able to pass a pre-employment medical examination and obtain necessary travel documents
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