Kerja Sepenuh Masa Commis Chef | Demi Chef de Partie | Chef de Partie | Sous Chef | Chef de Cuisine (CDC) | Pastry Chef, Gaji tinggi MYR 3,000 di Agensi Pekerjaan Ratu Oceania Raya Sdn. Bhd. Federal Territory - Maukerja

Are you a passionate culinary professional looking for an opportunity to work onboard an international cruise ship and take your career to the next level?

Disney Cruise Line is looking for talented and dedicated culinary professionals to join its onboard galley operations and deliver exceptional food experiences to guests from around the world.

Whether you are an experienced Commis Chef looking to build your international career or an experienced Sous Chef / Chef de Cuisine with shipboard experience, we welcome qualified candidates to apply.

AVAILABLE POSITIONS

COMMIS CHEF

• Support daily food preparation and galley operations.
• Assist senior chefs with preparation, cooking and plating.
• Maintain cleanliness, sanitation and organization of assigned work areas.
• Follow standardized recipes, food safety procedures and onboard sanitation standards.
• Work effectively in a fast-paced, high-volume kitchen environment.

DEMI CHEF DE PARTIE

• Assist with daily production and food preparation within an assigned galley section.
• Support the Chef de Partie and senior culinary team.
• Maintain required food quality, presentation and sanitation standards.
• Follow Disney Cruise Line recipes, procedures and Vessel Sanitation Program requirements.

CHEF DE PARTIE (CDP)

• Take hands-on responsibility for an assigned galley section.
• Lead and guide Commis Chefs and Demi Chefs de Partie.
• Organize daily production and service within the assigned section.
• Ensure recipe, plating, food quality and sanitation standards are consistently maintained.
• Monitor opening and closing procedures and equipment within the assigned production area.
• Report operational and maintenance requirements to the Sous Chef.

SOUS CHEF

• Work together with the Chef de Cuisine to lead a multicultural team of cooks and chefs.
• Oversee daily culinary operations and ensure food is prepared to high standards of flavor and presentation.
• Provide leadership, guidance and performance feedback to the culinary team.
• Ensure compliance with food safety, HACCP and USPH requirements.
• Manage multiple kitchen stations and maintain efficient operations in a high-volume environment.
• Support menu presentations, food tasting and daily galley operations.

IMPORTANT: SHIPBOARD EXPERIENCE IS REQUIRED FOR SOUS CHEF POSITIONS.

CHEF DE CUISINE (CDC)

• Lead the culinary team and oversee the operation of an assigned galley and hotel stores.
• Coordinate food offerings, including group offerings and special requests.
• Lead and manage a multicultural culinary team.
• Develop and implement high-quality menus based on themed and seasonal availability.
• Write and cost recipes and ensure the team is trained to execute them to the required standards.
• Monitor food quality, operational standards and cost control.
• Demonstrate strong leadership across multiple culinary areas.
• Maintain high standards of food safety, sanitation and guest experience.

IMPORTANT: SHIPBOARD EXPERIENCE IS REQUIRED FOR CHEF DE CUISINE (CDC).

PASTRY CHEF

Opportunities may also be available for experienced pastry professionals.

Responsibilities include:

• Preparing gelatos, desserts, cakes and pastries for restaurant menus.
• Assisting with buffet setup and presentation.
• Supporting approved onboard menus and pastry operations.
• Training and guiding culinary crew in the preparation of pastries, cakes and creams.
• Maintaining food quality, presentation and sanitation standards.

GENERAL REQUIREMENTS

Candidates should have:

• Relevant experience in a hotel, restaurant, resort, cruise ship or high-volume culinary operation.
• Formal culinary training or relevant professional culinary experience, depending on the position.
• Strong knowledge of food preparation, cooking techniques and kitchen operations.
• Good understanding of food safety, HACCP and sanitation standards.
• Ability to work in a fast-paced, multicultural environment.
• Good communication and teamwork skills.
• Ability to work long hours and adapt to the demands of shipboard life.
• Professional grooming and a strong commitment to maintaining high culinary standards.
• For Sous Chef and Chef de Cuisine positions: previous shipboard experience is REQUIRED.

TAKE YOUR CULINARY CAREER AROUND THE WORLD

Join an international culinary team, gain valuable shipboard experience and create exceptional dining experiences for guests from around the world.

If you are ready for your next culinary adventure at sea, we want to hear from you!

Apply now and explore career opportunities with Disney Cruise Line.

Pay: From RM3,000.00 per month

Benefits:

• Meal provided
• Opportunities for promotion
• Professional development

Work Location: In person