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 range of multicultural individuals, 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 speak up skillfully, challenge the status quo, and work proficiently under pressure.
TRUE HOSPITALITY: A passionate host proud of your own personal appearance, your primary focus is the satisfaction and well-being of guests and colleagues. You embody a 'Yes I can' and 'Yes I want' attitude.
AN EFFECTIVE COMMUNICATOR: You know when to speak and when to listen, adeptly explaining everything from the company's goals to specific tasks. You communicate effectively at all levels: one-on-one, department-wide, and to the entire staff via phone, email, and social media.
YOUR POSITION
Reports to the Sous Chef and Executive Chef and is relieved as per vacation schedule.
WHAT YOU NEED TO DO
- Prepare food and supervise food preparation as per standard recipes and menu cycle, following Uniworld and HACCP cleanliness and hygiene procedures.
- Organize your work and manage your time according to daily program schedules and events.
- Supervise your reports regarding their sign-in and time off as per 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 cleanliness guidelines.
- Be punctual and ensure everything is ready for successful service and smooth operations with the team.
- Store culinary supplies and equipment according to procedures (e.g., FIFO, labeling, temperature control) and cooperate in stock inventories.
- Minimize food waste and overproduction. Push food items on time and report to the Sous Chef or Executive Chef.
- Handle culinary supplies and working materials appropriately, ensuring proper use and maintenance of equipment according to guidelines.
- Report any defective 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 report special requests and complaints to the Executive Chef.
- Contribute to preparing the ship at the end of the season for the next season.
- Participate in meetings and daily briefings.
- Practice the “Up serve” approach to enhance the cruise experience for guests while impacting onboard profit targets set by GRC.
- Comply with maximum working hours per day/week/month as mandated by law and announced by GRC, ensuring accurate records are maintained.
- Engage in any learning activities, training, and programs assigned, as well as safety and emergency drills.
WHAT YOU NEED TO KNOW
- Luxury culinary skills acquired in four and five-star operations in hotels and/or ships.
- Culinary School accreditation.
- Knowledge of best practices and trends in the culinary industry.
- Ability to present elegant and attractive food at the right temperature and texture, with excellent taste.
- Proficiency in the English language.
If you don’t find yourself 100% in the above but still believe you would fit our team, apply anyway! We would love to get to know you!
Note: Due to legal requirements, we can only accept applicants from the EU/EEA/CH. We welcome internal and external candidates. The position is based on our European ships.
Apply online using the form below. Only applications matching the job profile will be considered.