Kerja Kontrak Chef De Partie - China Cruise Line [ Malaysian & Singaporean ], Gaji tinggi MYR 7,000 di Agensi Pekerjaan Jobs Kreate WP Kuala Lumpur - Maukerja

Manage food production within an assigned galley section while maintaining the required quality, safety, sanitation and portion standards.

Work aboard a China cruise line offering Asia-focused voyages from major homeports in China. Build valuable international culinary experience while working in a culturally dynamic environment and travelling to destinations across East and Southeast Asia.

Important: Cruise ship grading differs from land-based hotel grading. Depending on relevant experience and the client’s assessment, candidates may be considered for a position one or two ranks below their current land-based role.

Applications are open to Malaysians and Singaporeans only.

• Professional certification, secondary-school certificate or equivalent from an accredited school or college in Culinary Arts, Hotel Management or a related field.

• At least two years of supervisory experience with a cruise company, high-volume hotel or high-volume restaurant.

• At least three years of experience in a main production kitchen or galley.

• Valid HACCP certification.

• Strong cooking techniques and knowledge of kitchen equipment, tools and supply ordering.

• Proficient in Microsoft Word, Excel and PowerPoint.

• Able to communicate in English.

Salary

• Monthly Contract Salary: USD 1,500.00

• Social Benefit: USD 70.00

• Admin Advance: USD 20.00

• Monthly Hotel Performance Bonus: USD 120.00

• Monthly Total: USD 1,710.00

• Contract Duration: 8 months

• Manage food production within the assigned galley section according to menu plans, recipes and approved preparation methods.

• Follow instructions from the Sous Chef and maintain the required food quality and selection.

• Supervise the correct use, handling and maintenance of kitchen equipment.

• Monitor equipment par levels and arrange replacement orders when required.

• Train galley crew members and review their strengths and areas for improvement.

• Plan production effectively to minimise food waste and overproduction.

• Supervise daily cleaning procedures according to company and USPH standards.

• Inspect food production in assigned outlets to ensure consistent quality.

• Check provisions received from the storeroom and report discrepancies immediately.

• Report food-production issues to the Sous Chef and support timely solutions.

• Recommend improvements to food quality and operating standards.

• Maintain effective workplace supervision and promote all required safety procedures.

• Perform other duties assigned by the line manager.

• Medical Insurance
• Staff Meal
• Medical Coverage On-site
• Flight Ticket Two-way
• Travel Around the World
• Accommodation Provided
• Tax-free Income