YOU ARE…
CURIOUS: Future-focused, inquisitive, and open-minded; you seek out evolving and innovative ways to add value to the organization.
COLLABORATIVE: You work effectively and inclusively with a diverse range of people, both within and outside of the organization.
A ROLE MODEL: You consistently lead by example, demonstrating integrity, impartiality, motivation, and respectful communication.
COURAGEOUS and CONFIDENT: You skillfully speak up, challenge the status quo, and thrive under pressure.
TRUE HOSPITALITY: A passionate host, you take pride in your appearance, with the satisfaction and well-being of guests and colleagues at the core of what you do. You embody a 'Yes I can' and 'Yes I want' attitude.
AN EFFECTIVE COMMUNICATOR: You know when to talk and when to listen, able to explain everything from company goals to specific tasks. You communicate effectively at all levels—one-on-one, with your department, and with the entire staff via phone, email, and social media.
YOUR POSITION
Reports to Sous Chef and Executive Chef and is relieved as per vacation schedule.
WHAT YOU NEED TO DO
- Prepare food and supervise food preparation according to standard recipes and menu cycles, adhering to Uniworld and HACCP cleanliness and hygiene procedures.
- Organize your work and manage your time according to daily program schedules, events, and assigned tasks.
- Supervise your reports regarding their sign-in and off-duty times in accordance with working schedules.
- Prepare and/or supervise show plates for service in agreement with the Sous Chef.
- Maintain cleanliness in your working area and adhere to scheduled cleaning guidelines.
- Be punctual and ensure everything is ready for a successful service along with a smooth operation with the rest of the team.
- Store culinary supplies and equipment following procedures (e.g., FIFO, labeling, temperature control) and assist in stock inventories.
- Minimize food waste and overproduction. Push food items out on time and report to the Sous Chef or Executive Chef.
- Handle culinary supplies, other materials, and equipment with proper use and maintenance according to guidelines.
- Report all defects in materials, equipment, and premises damage to the Front Desk and Executive Chef. Participate in loading supplies for the ship and in luggage distribution if scheduled.
- Own and promptly address special requests and complaints to the Executive Chef.
- Assist in preparing the ship at the end of the season for the upcoming season.
- Participate in and contribute to meetings and daily briefings.
- Practice the 'Up Serve' approach to enhance guests' cruise experience along with meeting onboard profit targets set by GRC.
- Comply with the maximum working hours per day/week/month as mandated by law and announced by GRC, ensuring accurate record-keeping.
- Engage in any designated learning activities, training programs, and safety and emergency drills.
WHAT YOU NEED TO KNOW
- Luxury culinary skills gained in four- and five-star operations in hotels and/or ships.
- Culinary school accreditation.
- Knowledge of best practices and trends in the culinary industry.
- Expertise in elegant and attractive food presentation, maintaining the correct temperature, texture, and taste.
- Proficiency in the English language.
If you feel you align with our values and culture, we encourage you to apply online using the form below. Only applications matching the job profile will be considered.