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 multicultural individuals, both within and outside 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 work effectively under pressure.
- TRUE HOSPITALITY - You are a passionate host, take pride in your personal appearance, and prioritize the satisfaction and well-being of guests and colleagues with a ‘Yes I can’ and ‘Yes I want’ attitude.
- AN EFFECTIVE COMMUNICATOR - You understand when to talk and when to listen, adeptly explaining everything from corporate goals to specific tasks. You communicate effectively at all levels, whether one-on-one, within departmental meetings, or addressing the entire staff via phone, email, and social media.
YOUR POSITION
This position reports to the Sous Chef and Executive Chef, with duties scheduled according to vacation plans.
WHAT YOU NEED TO DO
- Prepare food and supervise food preparation according to standard recipes and menu cycles while adhering to Uniworld and HACCP cleanliness and hygiene procedures.
- Organize work and manage time effectively according to daily program schedules and events.
- Supervise staff to ensure proper attendance and adherence to working schedules.
- Prepare and/or supervise show plates for service in agreement with the Sous Chef.
- Maintain cleanliness in your working area, ensuring any scheduled cleaning tasks are completed according to guidelines.
- Arrive punctually and ensure that everything is ready for a successful service and seamless operations with the team.
- Store culinary supplies and equipment according to procedures (e.g. FIFO, labeling, temperature control) and assist with stock inventories.
- Minimize food waste and overproduction, pushing food items in a timely manner and keeping the Sous Chef or Executive Chef informed.
- Handle culinary supplies and equipment according to established guidelines, ensuring proper use and maintenance.
- Report defective materials, damaged equipment, or facility issues to the Front Desk and Executive Chef. Assist in loading supplies for the ship and luggage distribution as scheduled.
- Address special requests and complaints directly to the Executive Chef as they arise.
- Assist in preparing the ship at the end of the season for the next sailing season.
- Participate in meetings and daily briefings, contributing to team discussions and initiatives.
- Practice the "Up serve" approach to enhance the cruise experience for guests, positively impacting onboard profit targets set by the GRC.
- Comply with the legal maximum working hours per day/week/month as established by law and GRC, maintaining accurate records.
- Participate in any assigned training programs, learning activities, and safety and emergency drills.
WHAT YOU NEED TO KNOW
- Luxury culinary skills acquired in four and five-star hotel and/or ship environments.
- Culinary School accreditation.
- Awareness of best practices and trends in the culinary industry.
- Capability for elegant and attractive food presentation, with dishes served at the right temperature and texture, ensuring excellent taste.
- Proficiency in the English language.
If you don't meet all the criteria but believe you would be a great fit for our team, we encourage you to apply anyway! We would love to get to know you!
Apply online using the form below. Please note: Due to legal requirements, we can only accept applicants from the EU/EEA/CH. We welcome both internal and external candidates. The position is based on our European ships.