Minimum 2 years of experience in a similar culinary position within a recognised 4-star or 5-star hospitality establishment, upscale restaurant or upscale cruise line.
Completed a 3-year professional chef apprenticeship, obtained a degree in Culinary Arts or possesses an equivalent combination of education and experience.
Cruise ship experience at Chef de Partie level or above is preferred but not compulsory....
Culinary Production Management
Galley and Kitchen Operations
Food Quality Control
Menu and Recipe Compliance
HACCP and Public Health Standards
Food Cost and Waste Control