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 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 possess the ability to speak up skillfully, challenge the status quo, and thrive under pressure.
TRUE HOSPITALITY: As a passionate host who takes pride in your personal appearance, the satisfaction and well-being of guests and colleagues are at the core of what you do, embodying a ‘Yes I can’, ‘Yes I want’ attitude.
AN EFFECTIVE COMMUNICATOR: You know when to talk and when to listen, able to articulate everything from the company’s goals to specific tasks. You communicate effectively at all levels, whether one-on-one, within your department, or to the entire staff through various channels, including phone, email, and social media.
YOUR POSITION
Reports to Sous Chef and Executive Chef and is relieved according to the 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 and events.
- Supervise your team regarding their sign-in and off-duty times 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 any other cleaning schedules as per guidelines.
- Ensure punctuality and have everything ready for successful service and smooth operation 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. Ensure timely service of food items and report to the Sous Chef or Executive Chef.
- Handle culinary supplies and materials, maintaining equipment according to guidelines.
- Report all defective materials, equipment malfunctions, and damage to the premises to the Front Desk and Executive Chef. Participate in loading supplies for the ship and in luggage distribution if scheduled.
- Own and promptly communicate any special requests and complaints to the Executive Chef.
- Contribute to preparations for the ship at the end of the season for the upcoming season.
- Engage in meetings and daily briefings.
- Practice the “Up serve” approach, enhancing guests' cruise experience while supporting onboard profit targets set by GRC.
- Adhere to legal limits on maximum working hours per day/week/month as announced by GRC and maintain accurate record-keeping.
- Participate in any assigned learning activities, training, 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.
- Familiarity with best practices and trends in the culinary industry.
- Expertise in elegant and attractive food presentation, ensuring the right temperature, texture, and excellent taste.
- Proficiency in the English language.
If you don’t find yourself 100% matched with the qualifications outlined above but still believe you would be a great fit for our team, apply anyway! We would love to get to know you!
Apply online using the form below.
Note: Due to legal requirements, we can only accept applicants from EU/EEA/CH. We welcome both internal and external candidates. The position is based on our European ships.
Please be aware that only applications matching the job profile will be considered.