Key Responsibilities

• Comply with company policy regarding waste separation and environmental compliance
• Conduct regular training with all departmental members on food waste separation and environmental compliance as per Global HESS policies
• Direct, supervise and assist the preparation of all pastry products onboard to ensure overall quality, quantity, attractiveness and correctness
• Assist, direct, supervise, and train all team members assigned to the pastry department
• Adhere to daily production schedules and carry out assigned production tasks
• Control actual hours worked for all pastry department team members
• Evaluate and conduct monthly ratings for each member of the pastry department
• Ensure performance, appearance, dress and personal conduct of all team members assigned to the pastry department
• Implement and execute food handling and cleaning procedures for the galley in accordance with USPH standards
• Follow all HACCP procedures set by the company
• Control food cost by monitoring production, consumption and forecasts
• Check quality and quantity of items ordered and received from stores
• Ensure proper food storage in accordance with USPH procedures and report any discrepancies to the Executive Chef
• Supervise and inspect overall operation cleanliness and clean up after each service period
• Assign cleaning responsibilities within the pastry department and follow up on overall cleanliness
• Report malfunctioning equipment or furnishings in need of repair or refurbishing to the Executive Chef
• Ensure all food GSS targets are met for food ratings in your assigned area
• Work closely with galley leadership and other department leaders
• Perform other job-related functions as assigned

Skills, Knowledge & Expertise

• Multi-tasking and all-around pastry leader
• Team player
• Able to learn
• Acts as a corporate brand ambassador with onboard teams supporting and driving all long-term company goals and brand direction
• Good communication skills

Desired Skills & Experience

• 3+ years' experience in a 5-star+ hotel, cruise ship or high-profile restaurant performing similar functions
• 1+ year experience in a supervisory position preferably in a multi-nationality setting with a proven ability to provide orientation and training
• Experience supervising and training at least 5 team culinary employees
• Experience in high-volume operation of at least 500 meals per service
• Certification from accredited advanced food safety program
• Extensive knowledge in VSP preferred
• Extensive kitchen machinery and knife safety knowledge
• Working knowledge of computers and ability to navigate within a variety of software programs
• Ability to effectively read, write and speak English
• Degree from accredited culinary college or university

XML job scraping automation by YubHub

This role combines financial management, new campus development, construction partnership, vendor leadership, and team management. The successful candidate will lead existing food and beverage operations while owning the F&B development and effective readiness of new campuses and facilities coming online across the West Coast.

Responsibilities

• Lead food and beverage operations across a diverse West Coast portfolio, driving consistency in service, quality, safety, employee experience, and financial performance.
• Own F&B operational readiness for new campuses and facilities from planning and design through opening and stabilization.
• Partner closely with Construction, Real Estate, Workplace, Finance, and other cross-functional teams throughout the development process.
• Review and interpret architectural plans, elevations, equipment layouts, and construction documentation, with a working understanding of MEP infrastructure and its impact on F&B operations.
• Identify F&B infrastructure, operational, schedule, and cost risks early and drive solutions through project completion.
• Manage operating budgets, P&Ls, forecasts, financial analysis, and key cost drivers across assigned programs.
• Evaluate vendor performance, commercial terms, pricing, investments, and operating results to drive accountability and financial discipline.
• Lead strategic relationships with food service operators and other F&B partners, including performance management, contract execution, and operational improvements.
• Ensure strong food safety, sanitation, regulatory compliance, and risk management across the portfolio.
• Lead, coach, and develop F&B operations team members while building scalable processes and standards for a rapidly growing organization.
• Serve as a senior escalation point for complex operational, vendor, project, and employee experience issues.
• Establish repeatable standards and playbooks that improve the quality, efficiency, and speed of future campus openings.
• Travel regularly across West Coast locations and to other company sites as needed.

Required Qualifications

• 8+ years of progressive food and beverage, hospitality, corporate dining, culinary, or related operations experience.
• Experience leading complex, multi-site F&B programs within large corporate campuses, production environments, hospitality, or similarly operationally complex organizations.
• Strong financial acumen with experience managing P&Ls, budgets, forecasts, and vendor economics.
• Experience partnering with Construction, Real Estate, Facilities, or Development teams on new construction, renovations, expansions, or major facility projects.
• Ability to read and interpret architectural plans, elevations, equipment layouts, and construction documentation.
• Working knowledge of MEP systems and how infrastructure decisions affect food and beverage operations.
• Strong expertise in food safety, operational risk, and regulatory compliance.
• Demonstrated success managing complex third-party food service and hospitality vendors.
• Experience leading and developing teams in a fast-paced, rapidly growing environment.
• Strong project management, communication, negotiation, and stakeholder management skills.
• Willingness and ability to travel frequently across a geographically distributed portfolio.

What Success Looks Like Success in this role means building a scalable, high-performing West Coast F&B operation that supports rapid campus growth while maintaining strong financial discipline, operational excellence, food safety, and employee experience.

Benefits Anduril offers top-tier benefits for full-time employees, including comprehensive, competitive benefits package (available at little to no cost to employees) that ensures support in health, recovery, and whatever comes next.

XML job scraping automation by YubHub

Key Responsibilities:

• Ensure the physical security, cleanliness, and organization of all hotel stores and provision areas, maintaining accurate records at all times.
• Lead and participate in regular physical inventories for all stores in line with corporate policies and procedures, ensuring timely completion and accurate reconciliation.
• Investigate, record, and report stock variances promptly, identifying root causes and implementing corrective actions to prevent recurrence.
• Oversee the accuracy of Crunchtime data for all hotel inventory transactions, including orders, receipts, adjustments, and consumptions.
• Implement and monitor proper stock rotation procedures and storage methods to minimize loss, waste, and product deterioration.
• Manage and supervise defrost cycles for all refrigerators and deep freezers, taking swift and appropriate action in the event of malfunction or deviation from standards.
• Develop and manage the internal requisition schedule based on voyage length and operational needs, ensuring clear communication of pick-up times and locations.
• Prepare and review all Master Orders for hotel supplies,including linen, uniforms, food, and beverages,according to the schedule provided by Corporate Purchasing.
• Review preliminary and final purchase orders sent to the vessel prior to loading, promptly resolving discrepancies with Corporate Purchasing and relevant shipboard departments.
• Lead, coach, and develop the Hotel Inventory team, using role descriptions and performance standards to provide timely feedback, recognition, and corrective guidance.
• Regularly circulate through front-of-house and back-of-house areas to identify and resolve irregularities, operational challenges, and special situations requiring senior-level support.
• Maintain regular, clear, and effective communication with onboard Food & Beverage Management and other departments to ensure alignment on inventory needs and service delivery.
• Act as an ambassador for Princess Cruises, consistently modeling company values and presenting a professional, positive image to guests, officers, and crew.

Skills, Knowledge & Expertise:

• Degree in Hotel Management, Hospitality Management, Supply Chain, or a related field preferred; equivalent professional experience in lieu of a degree will be considered.
• Proven experience in hotel, cruise ship, or large-scale hospitality inventory, stores, or logistics management, ideally in a leadership capacity.
• Strong working knowledge of inventory control processes, stock rotation, and warehousing best practices within a food and beverage or hotel operation.
• Hands-on experience with inventory management systems; solid knowledge of Crunchtime is a strong advantage.
• Good understanding of food safety, public health, and sanitation standards (e.g., USPH or similar), and how they apply to storage, handling, and distribution of hotel and F&B items.
• Excellent leadership skills with the ability to coach, develop, and motivate a diverse, multicultural team in a fast-paced environment.
• Strong analytical and problem-solving skills, with the ability to investigate variances, identify root causes, and implement effective corrective actions.
• Highly organized, detail-oriented, and comfortable managing multiple priorities, deadlines, and stakeholders across shipboard departments.
• Clear and confident communication skills in English, both verbal and written, with the ability to build effective working relationships across departments.
• Customer-focused mindset with a strong commitment to supporting outstanding guest experiences through reliable, timely inventory support.
• Resilient, flexible, and able to work effectively in a shipboard environment, including extended periods at sea and a rotational work schedule.
• Demonstrated alignment with Princess Cruises’ values, including professionalism, integrity, inclusivity, and a passion for service.

Benefits:

• A competitive salary package.
• Your own comfortable single cabin - your private space to relax and recharge.
• Company-paid travel to and from the ship, so you can focus on the journey ahead.
• Access to exclusive areas and benefits onboard (depending on the rank and occupational group).
• A vibrant recreation and welfare program designed to support your well-being and work-life balance.
• Access to exceptional learning and development opportunities to grow your skills and advance your career.
• The chance to travel the world, exploring exciting destinations while doing what you love.
• A welcoming, inclusive, and dynamic work environment where your contributions are valued.

XML job scraping automation by YubHub

Your tasks will include:

• Loading, unloading, storing, and transporting products within the logistics process
• Collaborating with colleagues from various departments to achieve optimal results
• Identifying areas for improvement and taking initiative
• Working according to established procedures and guidelines to ensure food safety
• Performing administrative tasks related to receiving, handling, and shipping products
• Maintaining a clean and organized workspace

Requirements:

• Completed forklift certification
• Motivation and work ethic are highly valued

Benefits:

• Opportunities for growth and development
• 30.8% shift allowance
• Competitive salary package including 8.33% holiday allowance, 4% end-of-year bonus, employer-paid pension premium, and 22 vacation days
• Two-weekly product sales with discounts for employees

XML job scraping automation by YubHub

Key Responsibilities

• Comply with company policy regarding waste separation and environmental compliance
• Conduct regular training with all departmental members on food waste separation and environmental compliance
• Direct, supervise, and assist the preparation of all pastry products onboard to ensure quality, quantity, attractiveness, and correctness
• Assist, direct, supervise, and train team members assigned to the pastry department
• Adhere to daily production schedules and carry out assigned production tasks
• Control actual hours worked for all pastry department team members
• Evaluate and conduct monthly ratings for each team member
• Ensure performance, appearance, dress, and personal conduct of all team members
• Implement and execute food handling and cleaning procedures for the galley
• Follow HACCP procedures set by the company
• Control food costs by monitoring production, consumption, and forecasts
• Check quality and quantity of items ordered and received from stores
• Ensure proper food storage and report discrepancies to the Executive Chef
• Supervise and inspect overall operation cleanliness and clean up after each service period
• Assign cleaning responsibilities and follow up on overall cleanliness
• Report malfunctioning equipment or furnishings in need of repair or refurbishing
• Ensure all food GSS targets are met for food ratings in your assigned area
• Work closely with galley leadership and other department leaders

Skills, Knowledge & Expertise

• Multi-tasking and all-around pastry leader
• Team player
• Able to learn
• Acts as a corporate brand ambassador
• Good communication skills

Desired Skills & Experience

• 3+ years of experience in a 5-star+ hotel, cruise ship, or high-profile restaurant
• 1+ year of experience in a supervisory position
• Experience supervising and training at least 5 team culinary employees
• Experience in high-volume operations of at least 500 meals per service
• Certification from an accredited advanced food safety program
• Extensive knowledge in VSP
• Extensive kitchen machinery and knife safety knowledge
• Working knowledge of computers and software programs
• Ability to effectively read, write, and speak English
• Degree from an accredited culinary college or university

XML job scraping automation by YubHub

Responsibilities:

• Supporting the preparation and delivery of seasonal menus
• Assisting with the service of breakfast, lunch, dinner, and special events
• Preparing and presenting dishes to a consistently high standard
• Maintaining excellent food hygiene, health, and safety standards
• Assisting with stock rotation, storage, and reducing food waste
• Supporting menu development and contributing creative ideas
• Working collaboratively with the wider culinary and hospitality teams
• Helping to deliver memorable guest experiences through exceptional food

Requirements:

• Previous experience working within a professional kitchen environment
• A genuine passion for food and hospitality
• Good knowledge of food preparation and kitchen operations
• Understanding of food safety and hygiene practices
• Willingness to learn and develop your culinary skills
• Relevant food hygiene qualifications are desirable

What you'll get:

• Free event tickets
• Free gym membership
• Health cash plan
• Group Performance Share Scheme
• Company bonus scheme

XML job scraping automation by YubHub

Your responsibilities will include:

• Identifying areas for improvement and initiating improvement proposals related to QA
• Leading and participating in projects in your field, evaluating project plans from other departments for QA implications
• Organizing and conducting internal and external audits and inspections
• Monitoring the progress of corrective and preventive actions and projects
• Sharing knowledge of food safety with colleagues and promoting food safety awareness
• Collecting, processing, and reporting data from the QA department for management

To be successful in this role, you will need:

• A completed HBO education, preferably in Food Technology
• Several years of experience in a QA department in the food industry
• Experience with HACCP and accredited standards such as BRC, IFS, and Halal
• Strong verbal and written communication skills in English
• Flexibility and ability to work independently and in a team
• Customer focus and proactive attitude

XML job scraping automation by YubHub

If you’re an aspiring chef with a passion for great food and a desire to grow your skills in a high-quality environment, this is a fantastic opportunity to learn from experienced chefs and be part of a well-crafted breakfast experience enjoyed by our guests.

Responsibilities

• Prepare and cook breakfast dishes to a consistently high standard
• Follow recipes, portioning and presentation guidelines
• Support senior chefs with daily mise en place and service
• Maintain a clean and well-organised kitchen, following all food safety standards
• Assist with stock rotation, storage, and basic monitoring
• Use kitchen equipment safely and correctly
• Work efficiently during busy morning service while keeping a keen eye for detail
• Contribute to a positive, supportive and professional kitchen culture

Requirements

• Experience in a professional kitchen is helpful, but not essential
• A genuine passion for food and a willingness to learn
• Basic understanding of food hygiene (Food Safety Level 2 desirable)
• Ability to work early mornings, including weekends and holidays
• Strong work ethic, reliability, and good time management
• A collaborative approach and a desire to be part of a team

Benefits

• The chance to work within a 2 AA Rosette standard kitchen
• Ongoing training and development from an experienced and supportive team
• Opportunities to progress your culinary career
• Staff meals and uniform
• Competitive salary and benefits package
• Free event tickets and access to our Group Performance Share scheme
• Gym access
• Complimentary event tickets
• Employee discounts
• Staff events
• Length of service awards
• Bonus scheme
• Health cash plan
• Wellbeing programme
• Forest school
• Recommend a friend scheme

XML job scraping automation by YubHub

The Red Bull Hangar-7 is a unique architectural location at Salzburg Airport, housing an impressive collection of historical aircraft from the Flying Bulls and Formula 1 racing cars. It also features the two-Michelin-starred restaurant Ikarus, two bars, an outdoor lounge, and a café.

As a Chef de Partie, you will be responsible for:

• Preparing and presenting high-quality dishes for our various outlets, including Restaurant Ikarus, Carpe Diem Lounge-Café, Mayday Bar & Outdoor Lounge
• Leading a team
• Designing and planning menus
• Bringing your own creative ideas to the table
• Managing purchasing and inventory
• Ensuring cleanliness and adherence to food safety standards (HACCP)

Requirements:

• Several years of experience in fine dining
• Excellent product knowledge and culinary expertise
• Enthusiasm for working in a high-quality environment
• Well-groomed, confident, and friendly demeanor
• Ability to think and act independently
• Team player with flexibility, resilience, and reliability
• Strong German and English language skills

In return, we offer a monthly salary starting at €2,900 gross, excellent social benefits, and opportunities for professional growth and development. We value diversity and support employees in realizing their potential and ideas.

If you're looking for a new challenge, please submit your application, including your motivation, competencies, and personality.

XML job scraping automation by YubHub

At Oatly AB, we're on a mission to make it easier for people to eat better and live healthier lives without recklessly taxing the planet's resources.

Responsibilities

• Together with site manager and global organization, build up, maintain, and further develop the quality system and HACCP work at site
• Participate in LEAN/Improvement work
• Exterior cleaning of the equipment and verification of the CIP
• Follow the Food Safety rules and Good Manufacture Practice
• Comply with GMPs, PPE, sanitation procedures, general housekeeping and food safety and food defense practices and procedures
• Utilize process data, trend analysis and training to monitor, troubleshoot and respond to process conditions to optimize the plant operations
• Collect and test samples on different stages of the process, and take action based on the results when required
• Perform basic laboratory testing pH, viscosity, total solids and titration
• Maintain a clean facility and follow the sanitation schedule
• Perform ATP swabbing
• Adhere to all safety standards and wear all necessary personal protective equipment
• Other duties assigned

Requirements

• Must be 18 years or older with the ability to read, write and speak English specific to work instructions including but not limited to safety purposes
• High school, GED, or equivalent diploma required
• +1 year of Food or Process industry experience
• Technical orientation
• Experience in working with quality and HCCP
• Experience in training of co-workers
• IT competence: MS Office (Word, Excel, Power Point, SharePoint) and ERP systems
• Social competence and ability to establish sound relationships with others
• Ability to work in a systematic, analytical, accurate, and structured way
• Improvement driven and focused on completing goals
• Agile and adaptable in a fast past work environment
• Maintenance and mechanical knowledge
• Lean/OPEX/Six sigma experience
• Ability to climb several flights of stairs and ladders
• Ability to exert up to 50 pounds of force at times and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to lift, carry, push, pull or otherwise move objects, including the human body
• Ability to work in cold and hot environments (approximately 38F-80F degrees)
• Ability to be mobile in accomplishing tasks and or moving from one worksite (up to 1-mile range) to another this could include but not be limited to in-plant departments, (Shipping- Receiving, Production, etc.) and/or to Oatly’s 3rd party warehouse
• Ability to repeat motions that may include use of the wrists, hands and/or fingers, and standing or sitting for prolonged periods (average 8-12 hours)

XML job scraping automation by YubHub

The ideal candidate will have a formal qualification in Butchery, at least 5 years of experience in large Butchery operations, and previous experience with different meat and cuts, as well as seafood processing. You will need to have complete knowledge of USPH/HACCP requirements, food safety, and waste management, as well as good English language skills.

As part of the Princess Cruises team, you will enjoy a competitive salary package, your own comfortable double cabin, company-paid travel, access to exclusive areas and benefits onboard, a vibrant recreation and welfare program, and exceptional learning and development opportunities.

XML job scraping automation by YubHub

Key Responsibilities

• You will comply with company policies regarding waste separation and environmental compliance.
• You will act as a company ambassador for food waste by creating minimal food waste when preparing any product.
• You will ensure Guest Satisfaction Scores are met pertaining to meat portions, quality, or general butchery.
• You will be responsible for the production of all butchery products made and served onboard according to company standards and recipes.
• You will check the quality and quantity of items ordered from stores, ensuring they are received and stored in proper condition according to USPH procedures and used in the proper way according to standard recipes.
• You will follow proper food handling and cleaning procedures in accordance with USPH standards.
• You will use all equipment and utensils properly to prevent damage or undue maintenance.
• You will report any malfunctioning equipment or furnishings in need of repair to the Chief Butcher.
• You will follow guidelines and instructions as established by the Chief Butcher.
• You will perform other job-related functions as assigned.

Skills, Knowledge & Expertise

• You should have good listening skills and be able to follow instructions.
• You should show initiative in performing culinary tasks.
• You should ask questions if tasks are unclear.
• You should be a team player.

Desired Skills & Experience

• At least 2 years of experience in a 5-star hotel, cruise ship, or high-profile restaurant performing similar functions.
• Experience in high-volume operations of at least 100 meals per service.
• Certification from an accredited advanced food safety program. Extensive knowledge in VSP is preferred.
• Extensive kitchen machinery and knife safety knowledge.
• Ability to effectively read, write, and speak English.
• A degree from an accredited culinary college or university is preferred.

XML job scraping automation by YubHub

Key Responsibilities

• Daily food preparation and duties assigned by supervisors to meet company standards and quality.
• Follow instructions and recommendations from immediate supervisors to complete daily tasks.
• Coordinate daily tasks with the immediate supervisor.
• Estimate daily production needs and check quality of raw and cooked food products to ensure public health standards are met.
• Ensure production, preparation, and presentation of food are of the highest quality at all times.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage, and sanitation.
• Full awareness of all menu items, their recipes, methods of production, and presentation standards.
• Follow good preservation standards for proper handling of all food products at the right temperature.
• Operate and maintain all department equipment and report malfunctions.
• Ensure effective communication between staff by maintaining a secure and friendly working environment.
• Establish and maintain effective inter-departmental working relationships.
• Personally responsible for hygiene, safety, and correct use of equipment and utensils.

Skills, Knowledge & Expertise

• Education: Degree/Diploma from accredited culinary college or university. Ability to effectively read, write, and speak English.
• Experience: 22+ years experience in a 5-star hotel, cruise ship, or high-profile restaurant performing similar functions.
• Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred.
• Knowledge, Skills & Abilities:
• Deliver 5-star culinary products.
• Experience in high-volume operation of at least 500 meals per service.
• Extensive kitchen machinery and knife safety knowledge.
• Experience working in all major culinary brigade stations with extensive knowledge in designated stations.

Benefits

• Physical Demands: Maintain physical fitness to perform tasks associated with the job, including bending, climbing, and repetitive heavy lifting.
• Travel Requirements: Valid passport, flag state issued seaman book, general flag state or flag state-approved marine fitness medical United States C1/D visa, English Marlin test at minimal score of 80%, and pre-employment medical examination.
• Working Conditions: Working on a cruise ship requires flexibility in working hours, which may change due to unforeseen circumstances. Strict rules and regulations apply, and respect among crew members is essential.

XML job scraping automation by YubHub

Your primary goal will be to ensure guest satisfaction by adopting a proactive approach to solving challenges that may arise in your station. You will also be responsible for assisting teammates and encouraging collaboration.

Key Responsibilities

• Direct, supervise, and assist in the preparation of food in your assigned station in accordance with company menus and recipes.
• Ensure quality, quantity, attractiveness, and correctness of all food items served from your station.
• Supervise employees assigned to your station and report on their performance, appearance, dress, and personal conduct.
• Control actual hours worked by employees and report any discrepancies to the Executive Sous Chef.
• Check quantity and quality of items ordered from stores and ensure proper storage and usage.
• Prepare daily mise en place lists and requisitions for the Executive Chef.
• Execute special orders and dietary requirements.
• Help maintain a team atmosphere in the department.

Public Health

• Implement and execute proper maintenance and cleaning procedures in your assigned station.
• Report any malfunctioning equipment or furnishings to the Executive Sous Chef.
• Maintain a high level of productivity, cleanliness, and sanitation throughout your station.
• Ensure proper use of equipment and utensils to prevent damage or undue maintenance requirements.

Skills, Knowledge & Expertise

• Degree/Diploma from an accredited culinary college or university.
• Ability to effectively read, write, and speak English.
• 3+ years of experience in a 5-star hotel, cruise ship, or high-profile restaurant performing similar functions.
• Certification from an accredited advanced food safety program.
• Extensive knowledge of VSP preferred.
• Ability to deliver 5-star culinary products.
• Experience in high-volume operations of at least 500 meals per service.
• Extensive kitchen machinery and knife safety knowledge.
• Experience working in all major culinary brigade stations with extensive knowledge in designated stations.

Benefits

• Physical demands: ability to bend, climb, perform repetitive motions, and heavy lifting.
• Travel requirements: valid passport, flag state issued seaman book, and medical examination.
• Working conditions: flexibility in working hours, respect among crew members, and adherence to Master's standing orders.

XML job scraping automation by YubHub

Key Responsibilities

• Prepare and execute daily food preparation tasks to meet company standards.
• Follow instructions from supervisors to complete tasks efficiently.
• Coordinate with supervisors to prioritize daily tasks.
• Estimate daily production needs and inspect food quality to ensure public health standards.
• Maintain high-quality food production, presentation, and guest satisfaction.
• Adhere to standard procedures and policies for food preparation, storage, and sanitation.
• Demonstrate knowledge of menu items, recipes, and presentation standards.
• Handle food products safely and maintain proper preservation standards.
• Operate and maintain department equipment, reporting malfunctions.
• Foster effective communication and inter-departmental relationships.
• Ensure hygiene, safety, and proper equipment use.

Skills, Knowledge & Expertise

• Accredited culinary degree or diploma.
• Proficiency in English.
• 2+ years of experience in a 5-star hotel, cruise ship, or high-profile restaurant.
• Advanced food safety certification.
• Extensive knowledge of VSP (Vessel Sanitation Program) preferred.
• Ability to deliver 5-star culinary products.
• Experience in high-volume operations (at least 500 meals per service).
• In-depth knowledge of kitchen machinery and knife safety.
• Experience working in various culinary brigade stations.

Benefits

• Competitive salary.
• Opportunities for career growth.

Physical Demands

• Ability to bend, climb, and perform repetitive motions.
• Physical fitness to handle heavy lifting.

Travel Requirements

• Valid passport (minimum 6 months validity).
• Flag state issued seaman book.
• General flag state or flag state approved marine fitness medical.
• United States C1/D visa.
• English Marlin test (minimum score of 80%).
• Pre-employment medical examination.

XML job scraping automation by YubHub

Responsibilities:

• Manage cost controls and expenditures
• Create pricing schedules for all meals
• Source high-quality, local, sustainable, and organic ingredients
• Plan and create menus with a focus on seasonal items and creativity
• Purchase and manage inventory
• Enforce food quality standards
• Conduct staff meetings on food safety, quality issues, and innovations
• Ensure the safety of the physical kitchen and café space
• Cater company events as needed
• Create a welcoming environment for employees to share meals
• Develop a structure for in-house catering and event support

Basic Qualifications:

• High school diploma or equivalency certificate
• 3+ years of sous chef or culinary management experience

Preferred Skills and Experience:

• Degree in culinary arts
• High-volume production and catering experience
• Proven ability to create innovative menus daily
• Ability to perform under pressure
• Excellent communication skills
• Creative spirit with the ability to integrate culinary experiences into the company culture

Additional Requirements:

• Willingness to relocate to Memphis, TN, if not already local
• Ability to provide 24/7 on-call support for emergencies and critical operations

XML job scraping automation by YubHub

Responsibilities:

• Manage cost controls and expenditures
• Create pricing schedules for all meals
• Source high-quality, local, sustainable, and organic ingredients
• Plan and create menus with seasonal and creative choices
• Purchase and manage inventory
• Enforce food quality standards
• Conduct staff meetings on food safety, quality issues, and innovations
• Ensure the safety of the kitchen and café space
• Cater company events as needed
• Create a welcoming environment for employees to share meals
• Develop a structure for in-house catering and event support

Basic Qualifications:

• High school diploma or equivalency certificate
• 3+ years of sous chef or culinary management experience

Preferred Skills and Experience:

• Degree in culinary arts
• High-volume production and catering experience
• Proven ability to create innovative menus daily
• Ability to perform under pressure
• Excellent communication skills
• Creative spirit to integrate culinary experiences into the SpaceXAI culture

Additional Requirements:

• Willingness to relocate to Memphis, TN, if not already local
• Ability to provide 24/7 on-call support for emergencies and critical operations

XML job scraping automation by YubHub

The Demi Chef de Partie plays an integral role in providing a service to the Seabourn guest. Work should always be completed in a satisfactory manner in order to maintain and exceed the company’s goal.

Key Responsibilities

• Produce food in the assigned station in the kitchen in accordance with established company menus and recipes.
• Ensure quality, quantity, attractiveness, and correctness of all food items served from the station as per company's standard recipes.
• Maintain personal performance, appearance, and conduct.
• Control actual hours worked and comply with MLC2006.
• Check quantity and quality of items ordered from stores and ensure proper storage and usage.
• Follow a daily work plan assigned to the station in accordance with the planned menu and recipes of the day.

Public Health

• Execute food handling and cleaning procedures in accordance with USPH standards.
• Implement and execute proper maintenance and cleaning procedures in the assigned station.
• Inspect cleaning procedures and cleanliness of work area and equipment.
• Report any malfunctioning equipment or furnishings in need of repair or refurbishing.
• Maintain a high level of productivity, cleanliness, and sanitation throughout the entire station.

Skills, Knowledge & Expertise

• Degree/Diploma from accredited culinary college or university.
• 2+ years experience in a 5-star hotel, cruise ship, or high-profile restaurant.
• Certification from accredited advanced food safety program.
• Extensive knowledge in VSP preferred.
• Experience in high-volume operation of at least 500 meals per service.
• Extensive kitchen machinery and knife safety knowledge.
• Experience working in all major culinary brigade stations with extensive knowledge in designated station.

Benefits

• Physical Demands: ability to bend, climb, perform repetitive motion, and repetitively heavy lift.
• Travel Requirements: passport, flag state issued seaman book, general flag state or flag state approved marine fitness medical, English Marlin test at minimal score of 80%, pre-employment medical examination.
• Working Conditions: working on a cruise ship requires flexibility in working hours, respect among crew members, and adherence to strict rules and regulations.

XML job scraping automation by YubHub

The Food Services Specialist position supports the mission by providing excellent customer service, flexible support, and the ability to aid in the production and service of quality food and beverage options in order to boost morale and productivity within SpaceXAI.

Responsibilities

• Ensure cleanliness in all on-site dining areas
• Maintain beverage stations, food sales locations, and break areas
• Assist with food preparation according to SpaceXAI quality and sanitation standards
• Support proper product rotation and storage according to food safety requirements
• Follow stocking routes, track inventory, and receive and distribute product around the site as instructed by leadership
• Help the team meet time and quality standards set by the supervisor
• Set up, maintain, and break down a daily workstation within a kitchen or service environment

Basic Qualifications

• High school diploma or equivalency certificate
• 1+ years of experience in food preparation, customer service, or other food services support roles
• Valid state-issued driver's license

Preferred Skills and Experience

• Ability to take initiative in a dynamic, fast-paced environment
• Possession or willingness to obtain TN food handler card (training provided internally as needed)
• Experience working in a high-volume output environment
• Basic computer skills (Microsoft Office, Excel, and Outlook primarily)
• Sound understanding of food safety and sanitation practices
• Strong communication skills, both written and verbal

Additional Requirements

• Ability to work one of the following shifts, overtime, and weekends as needed: 4 days on, 3 days off
• First Shift: 7:00 AM - 5:00 PM
• Second Shift: 2:00 PM - 12:00 AM
• Ability to carry large heavy items, such as dishes in tubs or trays unassisted (up to 30 lbs.)
• Ability to stand for long periods of time – up to 10 hours a day
• Ability to perform frequent bending, stooping, and lifting of objects

XML job scraping automation by YubHub

Responsibilities:

• Act as the Q&RA lead and subject matter expert within global innovation and product development projects from concept through launch
• Lead product and process risk assessments, define quality and food safety criteria, and ensure stage-gate deliverables are met
• Coordinate cross-functional Q&RA work streams across SQA, Regulatory Affairs, and Compliance teams
• Drive implementation and continuous improvement of Q&RA frameworks, processes, and PD flows
• Ensure end-to-end compliance across food safety, quality, and regulatory requirements for all new products and changes
• Oversee validation strategies and challenge launch readiness decisions
• Act as escalation point for complex food safety and regulatory risks, with authority to block launches where needed
• Partner closely with Innovation, S&T, Commercial, Sustainability, and external stakeholders
• Support global and regional market expansion by deploying Q&RA processes in North America
• Coach project teams on Q&RA standards and promote a risk-based, quality-first mindset

Requirements:

• Bachelor’s or Master’s degree in Food Science, Food Safety, Regulatory Affairs, or a related scientific field
• 10+ years of experience in food quality and/or regulatory roles in a global or complex environment
• Strong experience supporting product innovation and development in a quality or regulatory capacity
• Deep knowledge of food safety systems, HACCP, and GFSI standards (BRC, SQF, FSSC/ISO 22000)
• Proven project leadership experience, including leading cross-functional teams without direct authority
• Strong experience with risk assessments, validation planning, and process documentation
• Experience working in fast-paced, high-growth, or ambiguous environments
• Excellent stakeholder management, communication, and influencing skills
• Strong analytical, structured, and strategic thinking capabilities
• Experience with PLM tools and project management platforms preferred

Benefits:

• Flexible vacation
• Great benefits, including pet insurance
• Paid volunteer days off throughout the year
• Free oat milk
• Collaborative and supportive work environment

Salary: The good faith estimate for base salary is $135,000.

XML job scraping automation by YubHub

Responsibilities:

• Manage supplier quality and food safety for direct materials
• Conduct supplier risk assessments, including HACCP and food safety plan reviews
• Approve and manage direct material suppliers from a quality and food safety perspective
• Act as SQA release authority for externally produced products
• Review and approve analytical results and certificates of analysis (CoAs)
• Decide on block, release, or rejection of materials in ERP systems
• Lead food safety and quality investigations related to direct materials
• Coordinate root cause analysis and corrective actions with direct material suppliers
• Support deviations, complaints, and regulatory investigations
• Provide risk-based recommendations during supply disruptions
• Work closely with Q&RA team, Procurement, Operations, Logistics, Innovation, and Site QA teams

Requirements:

• 5+ years in food safety and quality roles within the food industry
• Bachelor’s degree or higher in a food-related discipline such as Food Science, Microbiology, Biological Science, Chemistry, or Food Safety Management
• HACCP certification and FSMA PCQI certification required
• GFSI auditor training (BRCGS, SQF, or FSSC 22000) is preferred
• Continuous improvement or project management training is a plus
• Supplier quality management and audit experience
• Experience with ERP systems and material release/block processes
• Cross-functional experience within manufacturing or supply chain environments
• Strong knowledge of food safety, quality systems, and regulations
• Analytical, structured, and risk-based decision-making
• Clear communication and stakeholder management skills
• Ability to manage multiple priorities in a fast-paced environment
• Familiarity with ERP systems (preferably D365)
• Knowledge of product lifecycle management, document and deviation management systems
• Fluent in Microsoft Office (Excel, Word, PowerPoint, Teams)

Benefits:

• Flexible vacation
• Great benefits, including pet insurance
• Paid volunteer days off throughout the year
• Free oat milk
• Collaborative and supportive work environment

Salary: $115,000 per year (good faith estimate)

XML job scraping automation by YubHub

Responsibilities:

• Manage supplier quality and food safety for external manufacturing partners, warehouses, and logistics providers
• Approve and manage external manufacturing, warehouse, and logistics partners from a quality and food safety perspective
• Ensure supplier compliance with Oatly standards, GFSI schemes, and regulatory requirements
• Conduct supplier risk assessments, including HACCP and food safety plan reviews
• Own supplier audits, deviation management, and CAPA follow-up
• Drive supplier performance through KPIs and supplier development plans
• Support product traceability and planned traceability tests for all Co-Manufacturers
• Provide backup support to the Release Manager to secure the release of externally produced products
• Lead food safety and quality investigations related to external manufacturing, warehouse, and logistics partners
• Coordinate root cause analysis and corrective actions with suppliers
• Support deviations, complaints, and regulatory investigations
• Provide risk-based recommendations during supply disruptions

Requirements:

• Bachelor’s degree (or higher) in Food Science, Microbiology, Chemistry, or related field
• HACCP certification and FSMA PCQI certification required
• 5+ years of experience in food safety and quality roles within the food industry
• Experience with supplier quality management and auditing
• Strong knowledge of food safety systems, regulations, and GFSI standards (BRCGS, SQF, FSSC 22000)
• Experience working with ERP systems (e.g., D365) and product lifecycle management tools
• Strong analytical, structured, and risk-based problem-solving skills
• Ability to manage multiple priorities in a fast-paced, cross-functional environment
• Strong communication and stakeholder management skills

Benefits:

• Flexible vacation policy
• Great benefits package, including pet insurance
• Paid volunteer days off
• Free oat milk
• Collaborative and supportive team environment

Salary: $115,000 per year (good faith estimate)

XML job scraping automation by YubHub

Responsibilities

• Set up, maintain, and clean workstations and equipment
• Perform daily record keeping and tasks
• Meet time and quality standards while working with urgency
• Engage customers and demonstrate strong customer service skills
• Prepare a variety of coffee, espresso, tea beverages, and food products
• Operate espresso machines with high proficiency
• Assist with catering and event requests
• Adhere to proper safety guidelines and food safety/sanitation practices

Basic Qualifications

• High school diploma or equivalency certificate
• 1+ years of barista experience or 2+ years in customer service in a food service environment
• Ability to carry large, heavy items unassisted (up to 25lbs)
• Must have the ability to stand for long periods – up to 8-12 hours a day
• Able to perform frequent bending, stooping, and lifting of objects through entire shift
• Must be able to work all shifts and available for overtime, weekends and holiday(s) as needed
• Adaptability, problem-solving skills, and extreme attention to detail
• Team player with the ability to collaborate effectively
• Ability to work gracefully under pressure
• Must have or obtain the state Food Handlers card

Preferred Skills and Experience

• 3+ years of barista experience
• Self-motivated and takes initiative in a dynamic, fast-paced environment
• Previous work experience in a high-volume output environment
• Previous work experience in team settings
• Effective interpersonal, oral and written communication skills
• Effective time management skills
• Effective understanding of food safety and sanitation practices
• Basic computer skills (Microsoft Office primarily)
• Knowledge of barista equipment, tools and supplies

XML job scraping automation by YubHub

The Porter Supervisor role is a personnel management position responsible for managing the processes of ordering, receiving products, equipment, event support, inventory management, and ensuring products and supplies are readily available for the food services department.

Responsibilities:

• Conduct on-hand inventories and place orders for all concept areas of Culinary food services
• Receive and inspect deliveries from vendors daily
• Set and enforce standards for ordering and receiving operations
• Maintain accurate inventory records for all departmental areas
• Create awareness among kitchen teams regarding inaccuracies in product deliveries
• Collaborate with the culinary team to ensure optimal product and vendor selection
• Monitor and track departmental spending by vendor
• Reconcile invoices and submit purchase orders for food and equipment vendors
• Fulfill interdepartmental requests through the internal request system
• Manage porters to provide site support, handle food deliveries, and maintain cleanliness of surrounding areas
• Support events and operations by moving equipment, setting up, and resetting event spaces
• Move equipment to and from the warehouse to meet site needs
• Maintain cleanliness of operational areas and report maintenance issues for repair
• Manage dishwashers to support kitchen operations and maintain cleanliness of the kitchen and surrounding areas
• Manage staff scheduling, payroll, and attendance for the team
• Conduct annual staff performance reviews and provide ongoing coaching and development
• Ensure all staff training and credentials remain up to date
• Supervise deliveries of water, ice, and backstock supplies across campus
• Support internal delivery of supplies for daily operations and events
• Maintain a safe and clean work environment for the team
• Monitor equipment and asset management, including preventative maintenance
• Support daily services and perform other tasks as directed by management

Basic Qualifications:

• High school diploma or equivalency certificate
• 2+ years of inventory experience
• 2+ years of restaurant or retail food service experience
• 1+ years of leadership experience
• Ability to carry large heavy items unassisted (up to 25 lbs.)
• Able to stand for long periods of time - up to 10 hours a day
• Must be able to work all shifts and available for overtime, weekends and holiday(s) as needed
• Must be willing to travel to other SpaceX locations for significant/extended periods of time as needed
• Able to perform frequent bending, stooping, and lifting of objects
• Able to participate in internal leadership and development training

Preferred Skills and Experience:

• Have or be able to obtain TX food handler card
• Have or be able to obtain manager level food safety certification
• Experience in a corporate environment
• Experience working in large team settings
• Customer service and or guest interaction experience
• Experience with Microsoft Word, Excel, and Outlook
• Data entry experience
• Experience with inventory management software
• Strong writing and verbal communication skills
• Detail oriented and organized

XML job scraping automation by YubHub

Responsibilities:

• Follow, set, and enforce standards of operation in multiple kitchen outlet environments and service formats
• Support the executive chef and/or sous chefs with operation, team development, and overall department
• Enforce food and general workplace safety in all food services areas
• Train staff on work planning materials, safety protocols, and health inspection guidelines
• Oversee hiring and disciplinary decisions for their team
• Coordinate successful openings of new outlets, with a focus on VIP experiences
• Plan and meet cost per head targets
• Support hiring, development, retention, and team management for all food service staff

Basic Qualifications:

• High school diploma or equivalency certificate
• Culinary degree and 4+ years of industry experience; or 6+ years of industry experience
• 2+ years of experience in a multi-outlet operation facility

Preferred Skills and Experience:

• Culinary degree
• Proficiency in Microsoft Office and Outlook software
• Experience in a corporate environment
• Experience with high-volume or batch cooking
• Experience leading a group of 20 or more team members
• Advanced knowledge of kitchen equipment and safe kitchen operations
• Excellent communication skills

Additional Requirements:

• Kitchen and/or dining area renovation/construction experience
• Ability to carry large heavy items (up to 25 lbs.)
• ServSafe/equivalent state-recognized manager-level food handler certification
• Ability to stand for long periods (up to 10 hours a day)
• Ability to perform frequent bending, stooping, and lifting of objects
• Must be able to work all shifts and available for overtime, weekends, and holidays
• Must participate in internal leadership and development training
• Must be willing to travel occasionally
• Valid Driver's License
• Valid Food Managers Certification

XML job scraping automation by YubHub

About the Role:

As a Porter Supervisor, you will be responsible for personnel management, including ordering, receiving product, equipment, event support, managing inventory, tracking spends, and ensuring product and supplies are readily available in the necessary areas for the food services department.

Responsibilities:

• Conduct on-hand inventories and place orders for all concept areas of Culinary food services
• Receive and inspect deliveries from vendors daily
• Set and enforce standards for ordering and receiving operations
• Maintain accurate inventory records for all departmental areas
• Create awareness among kitchen teams regarding inaccuracies in product deliveries
• Collaborate with the culinary team to ensure optimal product and vendor selection
• Monitor and track departmental spending by vendor
• Reconcile invoices and submit purchase orders for food and equipment vendors
• Fulfill interdepartmental requests through the internal request system
• Manage porters to provide site support, handle food deliveries, and maintain cleanliness of surrounding areas
• Support events and operations by moving equipment, setting up, and resetting event spaces
• Move equipment to and from the warehouse to meet site needs
• Maintain cleanliness of operational areas and report maintenance issues for repair
• Manage dishwashers to support kitchen operations and maintain cleanliness of the kitchen and surrounding areas
• Manage staff scheduling, payroll, and attendance for the team
• Conduct annual staff performance reviews and provide ongoing coaching and development
• Ensure all staff training and credentials remain up to date
• Supervise deliveries of water, ice, and backstock supplies across campus
• Support internal delivery of supplies for daily operations and events
• Maintain a safe and clean work environment for the team
• Monitor equipment and asset management, including preventative maintenance
• Support daily services and perform other tasks as directed by management

Basic Qualifications:

• High school diploma or equivalency certificate
• 2+ years of inventory experience
• 2+ years of restaurant or retail food service experience
• 1+ years of leadership experience
• Ability to carry large heavy items unassisted (up to 25 lbs.)
• Able to stand for long periods of time - up to 10 hours a day
• Must be able to work all shifts and available for overtime, weekends and holiday(s) as needed
• Must be willing to travel to other SpaceX locations for significant/extended periods of time as needed
• Able to perform frequent bending, stooping, and lifting of objects
• Able to participate in internal leadership and development training

Preferred Skills and Experience:

• Have or be able to obtain TX food handler card
• Have or be able to obtain manager level food safety certification
• Experience in a corporate environment
• Experience working in large team settings
• Customer service and or guest interaction experience
• Experience with Microsoft Word, Excel, and Outlook
• Data entry experience
• Experience with inventory management software
• Strong writing and verbal communication skills
• Detail oriented and organized

XML job scraping automation by YubHub

Responsibilities:

• Set up, maintain, and clean workstations and surrounding areas
• Perform cleaning and maintenance on equipment and drip coffee stations
• Complete daily record keeping and tasks
• Meet time and quality standards while working with urgency
• Engage customers, fulfill orders, and demonstrate strong customer service skills
• Assist with catering and event requests
• Adhere to safety guidelines and food safety practices
• Prepare coffee, espresso, tea beverages, and food products
• Operate espresso machines with high proficiency

Basic Qualifications:

• High school diploma or equivalency certificate
• 1+ years of barista experience or 2+ years in customer service in a food service environment
• Ability to carry heavy items and stand for long periods
• Must be able to work all shifts, including overtime, weekends, and holidays
• Adaptability, problem-solving skills, and attention to detail
• Team player with collaboration and training abilities
• Ability to work under pressure
• Must have or obtain a state Food Handlers card

Preferred Skills and Experience:

• 3+ years of barista experience
• Self-motivated and proactive in a fast-paced environment
• Previous experience in high-volume output and team settings
• Effective communication, time management, and food safety knowledge
• Basic computer skills and knowledge of barista equipment

XML job scraping automation by YubHub

Responsibilities:

• Manage all day-to-day quality programs to ensure the company maintains its marketplace reputation for having the highest quality products in the industry.
• Maintain world-class levels of product quality in company-operated manufacturing facilities and establish quality specifications.
• Lead the quality department on daily operational and strategic levels.
• Review and maintain existing quality assurance procedures and develop a comprehensive plan to significantly upgrade the company's quality program.
• Work collaboratively with members of Manufacturing, Marketing, Procurement, and R&D teams to implement agreed-upon enhancements to existing quality programs.
• Continually seek out opportunities to enhance existing quality programs.
• Collaborate as a key liaison between Corporate Quality & Regulatory and the Plant Quality Teams.
• Monitor compliance with Good Manufacturing Practices.
• Review Plant Quality/Food Safety Policy Procedures and Quality Verification Records.
• Coordinate with Plant Leadership and the Sanitation teams to maintain efficient and effective Sanitation processes.
• Assign monthly internal auditing schedules and monthly environmental monitoring.
• Conduct and maintain inventory of lab chemicals and orders.
• Manage the Plant Microbiological requirements & standards.
• Support the company's 'Identity Preserved Food Status' Certification processes.
• Ensure FDA/FSMA, GFSI - BRC Standards required HACCP/HARPC - Food Safety Plans are established and implemented.
• Coordinate with Plant Management Team to investigate consumer complaints.
• Collaborate as key liaison between US Region Quality/Food Safety & Regulatory Team and the Plant Quality & Operations Team.
• Manage the Hold-and-Release program.
• Responsible for Plant Deviation management and Quality/Food Safety preventive control programs.
• Manage and coordinate Global Quality/Food Safety, Regulatory & Quality Continuous Improvement Initiatives and Projects.
• Implement, manage, and maintain the LIMS system.
• Participate in and provide updates for Control Plan and Site Master Plan.
• Plan, develop, and implement food safety, quality, and regulatory programs.
• Implement training and development needs for plant personnel.

Requirements:

• Bachelor's Degree or higher degree in Food Science, Food Microbiology, Food Chemistry, Biology, or related fields.
• 3-5 years of manager or supervisory experience.
• Experience in aseptic processing and filling/packaging preferred.
• Certifications in HACCP, FDA/FSMA - PCQI, BRC/SQF Practitioner preferred.
• Experience in GFSI BRC, SQF, ISO 22000, FSSC, FDA/FSMA Audits and other regulatory audits preferred.
• Experience in Microbiology or managing Microbiology Lab.
• Experience in CIP systems, COP, and Facility Sanitation Standards preferred.

Nice to have:

• You feel connected to our mission of encouraging health, sustainability, and transparency.
• You are a self-starter who doesn't need direct supervision to motivate you for success.
• You are ready to make your mark in a smaller, growing brand.
• You have an entrepreneurial spirit.

Salary: $120,000 per year

XML job scraping automation by YubHub

Job Summary The successful candidate will be responsible for performing preventive and corrective maintenance in both electrical and mechanical disciplines, ensuring tasks are carried out swiftly, safely, and to the required specifications. You will report to the Reactive Maintenance Manager and work independently, using your own initiative, often outside of normal working hours.

Key Responsibilities

• Follow all safety procedures, including LOTO (lock off/tag out)
• Ensure workshop and working areas adhere to GMP policies
• Carry out corrective maintenance repairs in a timely fashion to reduce mean time to repair (MTTR)
• Complete relevant CMMS documentation with details of work carried out, outstanding work required, and correct booking of parts used
• Carry out small projects as requested by the Line Manager
• Assist in identifying common reoccurring faults and raise suggestions on how to resolve
• Present an accurate assessment of the issue to the shift manager and any on-shift colleagues who require that information
• Accompany contractors that are temporarily added to the shift and issue any relevant permits required
• Carry out PPM inspections, assessing the state of equipment on the basis of checklists and own insight, noting findings and discussing measures to be taken with the RMM, Preventative Maintenance Manager, and area engineers
• Conduct initial stages of RCA for failures that cause a line stoppage (5W1H)
• Carry out component overhaul inside the engineering workshop as directed by the engineering management team
• Ensure all tooling is present, in the correct condition, and if deviation occurs, complete the relevant paperwork
• Out of hours, ensure the escalation process is followed
• Be the responsible person in any emergency situations that arise whilst on shift
• Any other reasonable task as requested by your management team

Requirements

• A recognised engineering qualification, City & Guilds or HNC equivalent
• 3+ years maintenance engineering experience within an automated manufacturing operation
• 2-3 years' manufacturing experience
• SAP/SCADA experience
• Lamb Weston chemical training, H+S, GMP, and food safety desirable

What We Offer

• £50,000 per annum
• 12-hour shifts rotating days and nights

XML job scraping automation by YubHub

Key Responsibilities

• Comply with company policies regarding waste separation and environmental compliance.
• Act as a company ambassador for food waste by minimizing waste when preparing products.
• Ensure Guest Satisfaction Scores are met pertaining to meat portions, quality, or general butchery.
• Produce all butchery products made and served onboard according to company standards and recipes.
• Check quality and quantity of items ordered from stores, store them in proper condition according to USPH procedures, and use them properly according to standard recipes.
• Follow proper food handling and cleaning procedures in accordance with USPH standards.
• Use all equipment and utensils properly to prevent damage or undue maintenance.
• Report any malfunctioning equipment or furnishings in need of repair to the Chief Butcher.
• Follow guidelines and instructions established by the Chief Butcher.
• Perform other job-related functions as assigned.

Skills, Knowledge & Expertise

• Good listening skills and ability to follow instructions.
• Initiative in performing culinary tasks.
• Ability to ask questions if tasks are unclear.
• Team player.

Desired Skills & Experience

• 2+ years of experience in a 5-star hotel, cruise ship, or high-profile restaurant performing similar functions.
• Experience in high-volume operations of at least 100 meals per service.
• Certification from an accredited advanced food safety program. Extensive knowledge of VSP preferred.
• Extensive kitchen machinery and knife safety knowledge.
• Ability to effectively read, write, and speak English.
• Preferred: Degree from an accredited culinary college or university.

XML job scraping automation by YubHub

As a Kitchen Assistant, you will play a crucial role in supporting the culinary team in preparing food for our guests and crew according to our company's menus and recipes.

Key Responsibilities

• Maintain a clean and organised kitchen environment, adhering to company policies on waste separation and environmental compliance.
• Act as an ambassador for reducing food waste by minimising waste during food preparation.
• Assist in preparing food according to company recipes.
• Implement and execute food handling and cleaning procedures in accordance with USPH standards.
• Follow all HACCP procedures set by the company.
• Utilise, maintain, and return equipment and utensils properly to prevent damage or loss.
• Report any malfunctioning equipment or furnishings to the Chef de Partie.
• Ensure high standards of performance, appearance, dress, and personal conduct.
• Meet Guest Satisfaction Scores for food ratings in your assigned area.
• Follow guidelines and instructions from the Chef de Partie and/or Chef de Cuisine.
• Maintain high levels of productivity, cleanliness, and sanitation throughout your work shift.

Skills, Knowledge & Expertise

• Good listening skills and ability to follow instructions.
• Initiative in performing culinary tasks.
• Willingness to ask questions if tasks are unclear.
• Team player mentality.

Desired Skills & Experience

• 1+ year of experience in a 5-star hotel, cruise ship, or high-profile restaurant in a similar role.
• Experience in high-volume operations serving at least 100 meals per service.
• Certification from an accredited advanced food safety program, with extensive knowledge of VSP preferred.
• Extensive knowledge of kitchen machinery and knife safety.
• Effective English language skills in reading, writing, and speaking.
• A degree from an accredited culinary college or university is preferred.

XML job scraping automation by YubHub

Your role is vital in bringing our hospitality vision to life through thoughtfully prepared ingredients and a deep respect for the culinary process.

Responsibilities

• Follow the prep list provided by the Head Chef or Kitchen Manager, completing all tasks in order and with care
• Label and stock ingredients clearly and in organized fashion
• Wash, chop, and sort fresh, seasonal produce and foods
• Clean and sanitize reusable cookware, prep tools, and work surfaces in alignment with eco-conscious kitchen practices
• Compost food scraps, sort recyclables, and responsibly dispose of waste to minimize environmental impact
• Maintain a clean, organized space while adhering to all health, safety, and food handling guidelines
• Monitor ingredient inventory and collaborate with the team to restock local, sustainable goods as needed

Ideal Background

• Experience working with organic ingredients, fresh seasonal produce, and in farm-to-table kitchens focused on locally sourced menus
• Experience prepping meals by thoughtfully combining fresh, seasonal ingredients
• Ability to keep the cooking station and the kitchen clean, organized, and aligned with health and safety standards
• A strong sense of curiosity and willingness , take notes, ask questions, and communicate clearly to keep learning and growing
• Ability to stay organized and self-driven without constant direction
• Ability to work flexible hours, including weekends and holidays, especially during busy seasons
• Comfortable with the physical demands of the job , lifting up to 50 lbs and staying on your feet for long shifts
• Remain calm and focused under pressure , we value grace and grit, especially during peak hours

Additional Information

Benefits

• Comprehensive benefits package (Medical / Dental / Vision / Disability / Life)
• Paid time off and 13 paid holidays
• 401(k) retirement plan
• Healthcare and Dependent Care Flexible Spending Accounts (FSAs)
• Access to HSA-compatible plans
• Pre-tax commuter benefits
• Employee Assistance Program (EAP), free therapy through SpringHealth, acupuncture, and other wellness offerings

XML job scraping automation by YubHub

Job Summary: You will be responsible for ensuring the cleanliness and orderliness of the factory and its surroundings. Your duties will include performing cleaning and tidying tasks according to a set programme, conducting quality checks on cleaning work, and supporting during emergencies.

Key Responsibilities:

• Maintain the cleanliness and orderliness of the factory and its surroundings
• Ensure that production areas are food-safe and ready for audits
• Conduct visual quality checks on cleaning work
• Provide support during emergencies
• Safeguard your own safety and that of others when using high-pressure cleaning equipment, hot water, and chemicals
• Accurately record cleaning activities and quality checks
• Supervise contract cleaners

Requirements:

• Experience in cleaning work in the food industry is preferred
• Good command of the Dutch language; proficiency in English is an advantage
• Ability to work independently and as part of a team
• Meticulous and responsible approach to work
• Willingness to follow training courses related to safety, quality, and environmental issues
• Practical and hands-on attitude

What We Offer:

• A dynamic and growing organisation with a focus on sustainability
• A shift allowance of 29.8% on top of your basic salary
• Various training opportunities, such as HACCP or safety training
• A comprehensive package of employment conditions, including 8.33% holiday allowance, 4% end-of-year bonus, employer-paid pension premium, and 25 days' annual leave
• Fortnightly product sales with discounts for employees
• Encouragement of sustainable and healthy travel, with options for NS Business Card or lease bike scheme

XML job scraping automation by YubHub

As the world's leading cruise line, we understand that our guests have high expectations of us, and we have high expectations of our team members. We appreciate your patience as we carefully review each candidate.

We're looking for a Chief Butcher to join our team on board one of our ships. The successful candidate will be responsible for managing all aspects of product handling, including storage, defrosting, trimming, and cutting. They will also be responsible for directing butchery staff during operational activities, collaborating with the Hotel Inventory Manager/Provision Master, and ensuring the correct storage and issuing of products.

The ideal candidate will have a minimum of 10 years' experience in large volume hotel or resort operations, preferably with cruise ship experience. They will also have a formal qualification or certification in butchery from a recognized culinary institution or have completed a three-year apprenticeship in lieu thereof.

This position involves regular physical activity, including standing for extended periods and lifting or moving heavy items in line with operational requirements.

Join us and become part of a global team that's passionate about delivering unforgettable experiences,both for our guests and for one another.

Key Responsibilities:

• Effectively manages all aspects and stages of product handling,including storage, defrosting, trimming, and cutting,ensuring consistency by always requiring adherence to adequate production quantities and correct execution methods.
• Properly controls mise en place execution and drives production through hands-on participation.
• Properly directs butchery staff during operational activities, during service periods, and after service when unused meat and fish items are returned to the butchery.
• Always collaborates with the Hotel Inventory Manager/Provision Master to ensure the correct storage and issuing of products.
• Always assists the Food and Beverage Director, Executive Chef, and Hotel Inventory Manager/Provision Master to plan for and order provisions for upcoming cruises and significant events (repositioning cruises, holidays, etc.).
• Regularly and accurately prepares the demand forecast for food consumption and assists with plans for container ordering in a timely fashion.
• Collaborates with the Hotel Inventory Manager/Provision Master, Food and Beverage Director, and Executive Chef to identify suitable ports for local purchasing as appropriate.
• Always enforces adherence to the standard portion control list for the assigned production area to control consumption and production.
• Promptly alerts the Executive Chef, Food and Beverage Director, and Hotel Inventory Manager/Provision Master to fluctuations in consumption trends.
• Always meets cost targets while adhering to Company standards.
• Creates and monitors effective and efficient production schedules based on the itinerary and in consultation with the Executive Chef.
• Always participates in daily meetings with Galley management and supervisors to review the previous day's operations and efficiency, and upcoming events and requirements.
• Conducts briefings with the butchery and fish preparation teams as appropriate, under the direction of the Executive Chef.
• Always accurately and efficiently schedules defrost cycle and production activities according to the menu cycle.
• Knows team's role descriptions, delivers them to all team members (new joiners, returning crew, and promoted crew), and communicates clear expectations based on each role description.
• Observes each crewmember's performance using his or her role description as a guide and delivers prompt and appropriate correction, improvement, or reinforcement. Coaches and develops skilled, engaged team members to become the Consummate Host.
• Identifies top performers and mentors them for career advancement or promotion.
• Always accurately plans and efficiently executes butchery and fish preparation manning schedules and rotations by section, in consultation with the Executive Chef.
• Continually trains and coaches butchery and fish preparation staff in the correct processing methods and delivery of the product according to Company specifications, including defrosting, trimming, cutting, and storage.
• Oversees and properly directs all staff in the butchery and fish preparation sections and cutting areas.
• Always ensures all duties are performed in accordance with applicable policies and procedures, USPHS and Fleet Regulations, and other internal, external, and governmental regulations as directed.
• Always ensures all General Emergency Organization duties are carried out as directed in the Emergency Response Organization.
• Collaborates to coordinate onboard resources and responses when outbreak situations dictate increased sanitation levels.
• Regularly collaborates with Galley management to schedule safety- and compliance-related meetings and address training needs.
• Always ensures the maintenance and accuracy of ILO records and reports discrepancies to the Executive Chef in a timely fashion.
• Conducts regular spot checks to verify that supplies and par levels are maintained and that proper care is taken in managing production and resources.
• Routinely monitors the condition of relevant Galley equipment and, when malfunctions are found, immediately informs the Executive Chef/Chief Butcher that maintenance is required.
• Continually trains assigned staff in knife skills and other safe practices, including the proper use of machinery (band saw, meat grinder, hamburger patty maker, etc.).

XML job scraping automation by YubHub

Key Responsibilities:

• Comply with company policy regarding waste separation and environmental compliance.
• Implement and execute food handling and cleaning procedures for the galley in accordance with USPH standards.
• Follows all HACCP procedures set by the company.
• Directly supervise all food being prepared and served in assigned specialty restaurant according to standard menus and recipes as established by the company.
• Responsible for overall quality, quantity, attractiveness and correctness of all food items served from the partie as per company standards.
• Ensures all food cost targets are achieved for assigned station.
• Ensure all food Guest Satisfaction Scores in coordination with Chef de Cuisine or Sous Chef are met for food ratings for assigned station.
• Directs, supervises, assists and trains all team members assigned to the partie.
• Responsible for performance, appearance, dress and personal conduct of all employees assigned to the partie.
• Prepares a daily work plan for all team members assigned to the partie in accordance with the planned menu and recipes for the day.
• Monitors and controls actual hours worked of team members assigned to the partie and reports and discrepancies to the Sous Chef or Chef de Cuisine of the partie.
• Prepares a daily requisition for Executive Chef for all items ordered from stores for use in the partie.
• Check quality and quantity of items ordered and received from stores.
• Ensures proper food storage in accordance to USPH procedures and thereafter in accordance to standard corporate recipes, reporting any discrepancies to the Sous Chef or Chef de Cuisine.
• Supervises and inspects overall operation cleanliness and clean up after each service period following provided checklists and cleaning schedules.
• Assigns all cleaning responsibilities within the partie according to the cleaning schedule and follows up on overall cleanliness of the work area and equipment.
• Reports and malfunctioning equipment or furnishings in need of repair or refurbishing to the Executive Sous Chef of the partie.
• Proper use of equipment and utensils to prevent damage or undue maintenance.
• Works closely with galley leadership and other department leaders.
• Perform other job related functions as assigned.

Core Capabilities:

• Multi-tasking and all around culinarian and leader.
• Builds a strong team and fosters collaboration.
• Able to manage high volume and fine dining teams.
• Acts as a corporate brand ambassador with onboard teams supporting and driving all long-term company goals and brand direction.
• Good communication skills.

Note: Other duties as assigned included and not limited to Health, Environmental, Safety and Security responsibilities.

Skills, Knowledge & Expertise:

• 3+ years’ experience in a 5 star+ hotel, cruise ship or high-profile restaurant performing the functions of a similar position.
• 2+ year experience in a supervisory position preferably in a multi-nationality setting with a proven ability to provide orientation and training.
• Experience supervising, and training at least 5 team culinary employees.
• Experience in high volume operation of at least 100 meals per service.
• Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred.
• Extensive kitchen machinery and knife safety knowledge.
• Experience working in all major culinary brigade stations with extensive knowledge in designated station.
• Working knowledge of computers and the ability to navigate within a variety of software programs.
• Ability to effectively read, write and speak English.
• Preferred: Degree from accredited culinary college or university.

XML job scraping automation by YubHub

Responsible for directing and overseeing team members and overall food preparation, production, and presentation in any of the following assigned specialty restaurants:

Pinnacle Grill Rudi’s Sel de Mer Tamarind (& Nami on Pinnacle Class Ships) Canaletto

Key Responsibilities:

Comply with company policy regarding waste separation and environmental compliance. Conduct regular training with all departmental members on food waste separation and environmental compliance as per Global HESS policies. Assist the Executive Sous Chef in implementing and executing food handling and cleaning procedures for the galley in accordance with USPH standards. Follows all HACCP procedures set by the company. Directly supervise all food being prepared and served in assigned specialty restaurant according to standard menus and recipes as established by the company. Responsible for Guest Satisfaction Scores pertaining to food taste, food variety and presentation, as well as general food experience. Assists Executive Sous Chef with implementing menu cycles. Ensure all food related budget and targets are met. Assists the Executive Chef in directing, supervising and training of all employees assigned to the specialty restaurant. Follows training program for all new hires. Ensures all team members are adhering to company standards in their overall performance, appearance, crew and personal conduct. Prepares work schedules for galley restaurant team members for approval by the Executive Sous Chef. Monitors and controls actual hours worked and records and reports information to the Executive Sous Chef. Maintains all ILO regulations in regards to work hours. Assists the Executive Chef in preparing objective performance reports for Petty officers and crew on a monthly basis in order to make recommendations for advancement. Ensure quality and quantity of items ordered and received onboard. Ensures proper storage in accordance to USPH procedures and thereafter in accordance to standard corporate recipes, reporting any discrepancies to the Executive Sous Chef. Supervises and inspects overall operation cleanliness and clean up after each service period following provided checklists and cleaning schedules. Works closely with Chef de Parties to identify and assign all cleaning responsibilities. Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to the Executive Sous Chef. Supervises and ensures proper maintenance and cleaning procedures in all kitchen areas in order to ensure good appearance, condition and adherence to all USPH standards. Practices visible management during all meal hours to ensure an efficient food operation for both passengers and crew. Works closely with galley leadership and other department leaders. Perform other job related functions as assigned.

Core Capabilities:

Multi-tasking and all around culinarian and leader. Builds a strong team and fosters collaboration. Able to manage high volume and fine dining teams. Acts as a corporate brand ambassador with onboard teams supporting and driving all long-term company goals and brand direction. Demonstrates strong business acumen and financial responsibility.

Note: Other duties as assigned included and not limited to Health, Environmental, Safety and Security responsibilities.

Skills, Knowledge & Expertise:

5+ years’ experience in a 5 star+ hotel, cruise ship or high-profile restaurant performing the functions of a similar position. 3+ year experience in a supervisory position preferably in a multi-nationality setting with a proven ability to provide orientation and training. Experience in high volume operation of at least 500 meals per service. Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred. Extensive kitchen machinery and knife safety knowledge. Experience working in all major culinary brigade stations with extensive knowledge in designated station. Working knowledge of computers and the ability to navigate within a variety of software programs. Ability to effectively read, write and speak English. Preferred: Degree from accredited culinary college or university.

XML job scraping automation by YubHub

Key Responsibilities:

• Prepare various sushi dishes, including maki, nigiri, and sashimi, following established guidelines for quality, portion size, presentation, and food safety.
• Follow culinary trends and have extensive knowledge of raw fish, seafood, ingredients, and flavors.
• Master sushi-rolling techniques and consistently produce visually pleasing plating presentations.
• Apply food safety regulations and food allergy issues to the preparation and plating of menu items.
• Inspect the quality of ingredients used and inform the Executive Chef and Inventory Manager when quality is sub-standard.
• Regularly take inventory of equipment and report any issues to the Food & Beverage team members.
• Guide the team in maintaining a clean work environment to prevent food contamination and ensure all utensils, instruments, and equipment are sterilized before each meal.
• Evaluate and provide training on knife skills and production methods for successful delivery of the sushi menu product.
• Communicate with team members and guests to explain finished dishes, key ingredients, and flavor profiles.

Benefits:

• Competitive salary package.
• Own comfortable double cabin - your private space to relax and recharge.
• Company-paid travel to and from the ship, so you can focus on the journey ahead.
• Access to exclusive areas and benefits onboard (depending on the rank and occupational group).
• Vibrant recreation and welfare program designed to support your well-being and work-life balance.
• Access to exceptional learning and development opportunities to grow your skills and advance your career.
• Chance to travel the world, exploring exciting destinations while doing what you love.
• Welcoming, inclusive, and dynamic work environment where your contributions are valued.

XML job scraping automation by YubHub

Are you passionate about the culinary arts and eager to embark on a journey of excellence? Seabourn invites you to become a vital part of our distinguished culinary team, where you will perform essential cooking functions across all galleys on board.

As a Kitchen Assistant, you will be responsible for buffet preparation, setup, service, and plate presentation in both banquet and a la carte styles. Your dedication to maintaining Seabourn's high culinary standards will ensure that our guests experience the finest cuisine at sea.

If you are ready to elevate your culinary career and be part of a world-class team, apply now and set sail with Seabourn!

Key Responsibilities

• Food Preparation and Service: Prepare and serve food at your assigned station, adhering to company standards, menus, and recipes.
• Quality Assurance: Ensure the quality, quantity, presentation, and accuracy of food, with a particular focus on buffet stations.
• Supply Management: Check and store supplies correctly using the "First In, First Out" method.
• Daily Mise en Place: Prepare daily mise en place according to planned menus.
• Team Collaboration: Work collaboratively with team members to achieve high guest satisfaction.
• Loading Operations: Support loading operations and contribute to a positive team environment.
• Environmental Compliance: Follow waste separation and environmental compliance policies.
• Waste Minimization: Minimize food waste during preparation.
• Cleanliness and Hygiene: Maintain cleanliness, hygiene, and equipment care in your work station.
• Equipment Reporting: Report any faulty equipment or needed repairs to supervisors.
• Food Safety: Ensure food safety and proper cleaning methods are followed.
• Proper Equipment Use: Use kitchen equipment correctly to avoid damage and unnecessary maintenance.

Skills, Knowledge & Expertise

Education:

• A formal culinary education of at least two years is a minimum requirement for this position. In addition, a minimum of one year of relevant work experience is preferred. Candidates must be capable of communicating fluently with guests in a polished and sophisticated manner.

• Ability to effectively read, write, and speak English.

Experience:

• 1+ years of experience in a 5-star hotel, cruise ship, or high-profile restaurant performing similar functions.
• Extensive knowledge in Vessel Sanitation Program (VSP) preferred.

Knowledge, Skills & Abilities:

• Ability to deliver 5-star culinary products.
• Experience in high-volume operations, serving at least 500 meals per service.
• Extensive knowledge of kitchen machinery and knife safety.
• Experience working in a galley/kitchen.
• Working knowledge of galley cleaning.

Key Competencies:

• Good Listening Skills: Able to follow instructions accurately.
• Initiative: Shows initiative in performing culinary tasks.
• Clarification: Asks questions if tasks are unclear.
• Team Player: Works well with others to achieve common goals.

Benefits

At Seabourn, we believe in delivering exceptional experiences, not just for our guests, but for our team members as well. As a Kitchen Assistant, you will have the opportunity to work in a dynamic and supportive environment where your culinary skills will be honed and celebrated. Here are a few reasons why you should consider joining our team:

• World-Class Experience: Seabourn is renowned for its luxury cruises and exceptional service. Working with us means being part of a prestigious brand that values excellence and innovation.
• Professional Growth: We are committed to your professional development. You will have access to ongoing training and opportunities to advance your culinary career.
• Collaborative Environment: Our team is our family. You will work alongside talented professionals who are passionate about delivering the best culinary experiences at sea.
• Travel the World: As part of the Seabourn team, you will have the unique opportunity to travel to some of the most beautiful destinations around the globe, all while doing what you love.
• Competitive Benefits: We offer a comprehensive benefits package that includes competitive pay, health benefits, and more, ensuring that you are well taken care of both on and off the ship.

Join Seabourn and embark on a rewarding journey where your culinary talents will shine, and your career will flourish. Apply now and become a part of our extraordinary team!

XML job scraping automation by YubHub

Key Responsibilities:

• Supervise the pastry team at sea, ensuring the best pastry and desserts are produced to provide a superior cruise experience for passengers.
• Ensure product delivery in compliance with company recipes, maintain recipe files, and monitor production and storage requirements.
• Participate in daily briefings with the Executive Pastry & Bakery Chef to discuss operational performance and efficiency.
• Conduct briefings with the Pastry staff at the beginning of each shift.

• Control food consumption in the assigned production areas through portion and production control, ensuring adherence to Company recipes.
• Batch cooking/preparation processes are practiced to eliminate waste.
• Meet cost targets in the Pastry section, performing tasks efficiently while adhering to the highest quality standards possible.

• Create an effective daily production schedule for the assigned section, monitoring ingredient consumption and planning orders accordingly.
• Contribute to the formulation and implementation of improvement strategies, demonstrate knowledge of new pastry trends, and seek guidance from the Executive Pastry & Bakery Chef on implementing suggestions.

• Coach and develop skilled team members, identifying top performers for career advancement or promotion.
• Train and coach assigned pastry galley staff in correct production methods, culinary techniques, menu and recipe knowledge, product-holding techniques, and presentation and delivery of the product.

• Assist in training and orientation for new-to-vessel or first-contract pastry staff as directed by the Executive Pastry & Bakery Chef.

Skills, Knowledge & Expertise:

• Formal qualification in pastry arts from a recognized culinary training institution.
• At least five years of experience in large pastry production with at least two years of experience as Demi Chef de Partie Pastry from luxury hotels/resorts or cruise ships.
• Solid knowledge of Public Health regulations and Food Safety.
• Ability to supervise multicultural subordinate Teammates.
• Command of the English language, both verbal and written.
• Understanding of the foundation of guest service; ability and willingness to deliver outstanding service to our guests.
• Motivation to excel in all aspects of job duties and responsibilities.
• Personable communicator with outstanding social skills and a warm, friendly, and caring personality.
• Ability to continuously surprise and delight guests throughout their cruise experience.
• Commitment to establish and maintain courteous and professional working relationships in a diverse cultural environment.

Benefits:

• Competitive salary package.
• Own comfortable double cabin - your private space to relax and recharge.
• Company-paid travel to and from the ship, so you can focus on the journey ahead.
• Access to exclusive areas and benefits onboard (depending on the rank and occupational group).
• Vibrant recreation and welfare program designed to support your well-being and work-life balance.
• Access to exceptional learning and development opportunities to grow your skills and advance your career.
• Chance to travel the world, exploring exciting destinations while doing what you love.
• Welcoming, inclusive, and dynamic work environment where your contributions are valued.

Join us and become part of a global team that’s passionate about delivering unforgettable experiences,both for our guests and for one another.

XML job scraping automation by YubHub

The Chef de Partie is required to adopt a pro-active approach in solving challenges that may arise in their station. Guest satisfaction is the ultimate goal and the Chef de Partie should ensure that all decisions made have the guest in mind. Assisting hi teammates plays an integral role in this position and they should therefor encourage and coach those that work with him.

Key Responsibilities:

• Responsible for directing, supervising and assisting in the preparation of all food in the assigned station in the kitchen in accordance with the established company menus and recipes.
• Responsible for quality, quantity, attractiveness and correctness of all food items served from the station as per company's standard recipes and follow up with FIFO.
• Directs, supervises, assists and coaches all employees assigned to the station.
• Responsible for the performance, appearance, dress and personal conduct of all employees assigned to his station. Reports on these subjects objectively and timely to his Executive Sous Chef.
• Controls actual hours worked of the employees assigned to the station and report any discrepancies between these and the published work schedules to Executive Sous Chef supervising his station.
• Responsible for checking that quantity and quality of items ordered from stores are received and stored in proper condition and thereafter used in the correct way. FIFO.
• Prepares a daily mise en place list for the designated section in accordance with the planned menu and recipes for the day.
• Works closely and cooperates with superiors, colleagues and subordinates in order to achieve the highest possible guest satisfaction from the products served.
• Prepares a daily requisition for Executive Chef for all items ordered from stores for use in his station.
• Execute all special orders and dietary requirements.
• Responsible for helping to maintain a team atmosphere in the department.

Public Health:

• Responsible to implement and execute proper maintenance and cleaning procedures in the station assigned to him in order to ensure good appearance and condition of these areas.
• Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to the Executive Sous Chef supervising his station.
• Maintains a high level of productivity, cleanliness and sanitation throughout the entire station.
• Responsible for ensuring that proper work and cleaning methods are being followed in order to produce and serve safe, wholesome, high quality and attractive food for guests and crew.
• Responsible for the proper use of equipment and utensils to prevent damage or undue maintenance requirements. Report to have replaced.
• Assigns all cleaning responsibilities within his station according to the cleaning schedule and report to the Executive Sous Chef regarding any problems, which have occurred. If station has GPA personnel assigned, he is responsible for his performance.
• To be familiar with and execute the Seabourn HESS-MS appropriate to their position.

Skills, Knowledge & Expertise:

• Education: Degree/Diploma from accredited culinary college or university. Ability to effectively read, write and speak English.
• Experience: 3+ years experience in a 5 star + hotel, cruise ship or high-profile restaurant performing the functions of a similar position.
• Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred.
• Ability to deliver 5 star culinary products.
• Experience in high volume operation of at least 500 meals per service.
• Extensive kitchen machinery and knife safety knowledge.
• Experience working in all major culinary brigade stations with extensive knowledge in designated station.

XML job scraping automation by YubHub

Key Responsibilities

• Comply with company policy regarding waste separation and environmental compliance.
• Act as a company ambassador for food waste by creating minimal food waste when preparing any product.
• Responsible for overall quality, quantity, attractiveness and correctness of all food items prepared and served.
• Implementing and executing food handling and cleaning procedures for the galley in accordance with USPH standards.
• Follows all HACCP procedures set by the company.
• Properly utilizes, maintains, and returns equipment and utensils to prevent damage, loss, or undue maintenance.
• Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to Chef de Partie.
• Responsible for performance, appearance, dress and personal conduct in accordance with company rules and regulations.
• Ensure Guest Satisfaction Scores are met for food ratings in assigned area.
• Follows guidelines and instructions established by Chef de Partie and/or Chef de Cuisine.
• Maintains a high level of productivity, cleanliness, and sanitation throughout entire work shift.
• Perform other job-related functions as assigned.

Skills, Knowledge & Expertise

• 2+ years' experience in a 5-star+ hotel, cruise ship or high-profile restaurant performing the functions of a similar position.
• Experience in high-volume operation of at least 100 meals per service.
• Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred.
• Extensive kitchen machinery and knife safety knowledge.
• Ability to effectively read, write and speak English.
• Preferred: Degree from accredited culinary college or university.

XML job scraping automation by YubHub

As a Chef de Partie Pastry, you will be responsible for supervising the pastry team at sea, ensuring the best pastry and desserts are produced to provide a superior cruise experience for passengers.

Key Responsibilities:

• Supervise the pastry team at sea, ensuring the best pastry and desserts are produced to provide a superior cruise experience for passengers.
• Ensure product delivery in compliance with company recipes, maintain recipe files, and monitor production and storage requirements.
• Participate in daily briefings with the Executive Pastry & Bakery Chef to discuss operational performance and efficiency.
• Conduct briefings with the Pastry staff at the beginning of each shift.
• Control food consumption in the assigned production areas through portion and production control, ensuring adherence to Company recipes.
• Meet cost targets in the Pastry section, performing tasks efficiently while adhering to the highest quality standards possible.
• Create an effective daily production schedule for the assigned section, monitoring ingredient consumption and planning orders accordingly.
• Contribute to the formulation and implementation of improvement strategies, demonstrate knowledge of new pastry trends, and seek guidance from the Executive Pastry & Bakery Chef on implementing suggestions.
• Coach and develop skilled team members, identifying top performers for career advancement or promotion.
• Train and coach assigned pastry galley staff in correct production methods, culinary techniques, menu and recipe knowledge, product-holding techniques, and presentation and delivery of the product.

Skills, Knowledge & Expertise:

• Formal qualification in pastry arts from a recognized culinary training institution.
• At least five years of experience in large pastry production with at least two years of experience as Demi Chef de Partie Pastry from luxury hotels/resorts or cruise ships.
• Solid knowledge of Public Health regulations and Food Safety.
• Ability to supervise multicultural subordinate Teammates.
• Command of the English language, both verbal and written.
• Understanding of the foundation of guest service; ability and willingness to deliver outstanding service to our guests.
• Motivation to excel in all aspects of job duties and responsibilities.
• Personable communicator with outstanding social skills and a warm, friendly, and caring personality.
• Ability to continuously surprise and delight guests throughout their cruise experience.
• Commitment to establish and maintain courteous and professional working relationships in a diverse cultural environment.

Benefits:

• Competitive salary package.
• Own comfortable double cabin - your private space to relax and recharge.
• Company-paid travel to and from the ship, so you can focus on the journey ahead.
• Access to exclusive areas and benefits onboard (depending on the rank and occupational group).
• Vibrant recreation and welfare program designed to support your well-being and work-life balance.
• Access to exceptional learning and development opportunities to grow your skills and advance your career.
• Chance to travel the world, exploring exciting destinations while doing what you love.
• Welcoming, inclusive, and dynamic work environment where your contributions are valued.

XML job scraping automation by YubHub

Are you passionate about the culinary arts and eager to embark on a journey of excellence? Seabourn invites you to become a vital part of our distinguished culinary team, where you will perform essential cooking functions across all galleys on board.

As a Kitchen Assistant, you will be responsible for buffet preparation, setup, service, and plate presentation in both banquet and a la carte styles. Your dedication to maintaining Seabourn's high culinary standards will ensure that our guests experience the finest cuisine at sea.

If you are ready to elevate your culinary career and be part of a world-class team, apply now and set sail with Seabourn!

Key Responsibilities

• Food Preparation and Service: Prepare and serve food at your assigned station, adhering to company standards, menus, and recipes.
• Quality Assurance: Ensure the quality, quantity, presentation, and accuracy of food, with a particular focus on buffet stations.
• Supply Management: Check and store supplies correctly using the "First In, First Out" method.
• Daily Mise en Place: Prepare daily mise en place according to planned menus.
• Team Collaboration: Work collaboratively with team members to achieve high guest satisfaction.
• Loading Operations: Support loading operations and contribute to a positive team environment.
• Environmental Compliance: Follow waste separation and environmental compliance policies.
• Waste Minimization: Minimize food waste during preparation.
• Cleanliness and Hygiene: Maintain cleanliness, hygiene, and equipment care in your work station.
• Equipment Reporting: Report any faulty equipment or needed repairs to supervisors.
• Food Safety: Ensure food safety and proper cleaning methods are followed.
• Proper Equipment Use: Use kitchen equipment correctly to avoid damage and unnecessary maintenance.

Skills, Knowledge & Expertise

Education:

• A formal culinary education of at least two years is a minimum requirement for this position. In addition, a minimum of one year of relevant work experience is preferred. Candidates must be capable of communicating fluently with guests in a polished and sophisticated manner.

• Ability to effectively read, write, and speak English.

Experience:

• 1+ years of experience in a 5-star hotel, cruise ship, or high-profile restaurant performing similar functions.
• Extensive knowledge in Vessel Sanitation Program (VSP) preferred.

Knowledge, Skills & Abilities:

• Ability to deliver 5-star culinary products.
• Experience in high-volume operations, serving at least 500 meals per service.
• Extensive knowledge of kitchen machinery and knife safety.
• Experience working in a galley/kitchen.
• Working knowledge of galley cleaning.

Key Competencies:

• Good Listening Skills: Able to follow instructions accurately.
• Initiative: Shows initiative in performing culinary tasks.
• Clarification: Asks questions if tasks are unclear.
• Team Player: Works well with others to achieve common goals.

Benefits

At Seabourn, we believe in delivering exceptional experiences, not just for our guests, but for our team members as well. As a Kitchen Assistant, you will have the opportunity to work in a dynamic and supportive environment where your culinary skills will be honed and celebrated. Here are a few reasons why you should consider joining our team:

• World-Class Experience: Seabourn is renowned for its luxury cruises and exceptional service. Working with us means being part of a prestigious brand that values excellence and innovation.
• Professional Growth: We are committed to your professional development. You will have access to ongoing training and opportunities to advance your culinary career.
• Collaborative Environment: Our team is our family. You will work alongside talented professionals who are passionate about delivering the best culinary experiences at sea.
• Travel the World: As part of the Seabourn team, you will have the unique opportunity to travel to some of the most beautiful destinations around the globe, all while doing what you love.
• Competitive Benefits: We offer a comprehensive benefits package that includes competitive pay, health benefits, and more, ensuring that you are well taken care of both on and off the ship.

Join Seabourn and embark on a rewarding journey where your culinary talents will shine, and your career will flourish. Apply now and become a part of our extraordinary team!

XML job scraping automation by YubHub

Key Responsibilities

Assist in the preparation of all pastry according to company recipes. Properly utilize, maintain, and return equipment and utensils to prevent damage, loss, or undue maintenance. Report any malfunctioning equipment or furnishings in need of repair or refurbishing to Pastry Chef. Follow guidelines and instructions established by Pastry Chef. Maintain a high level of productivity, cleanliness, and sanitation throughout entire work shift. Responsible for lido prep, floating, and breakfast. Based on operational needs, they can be assigned in any pastry station as needed.

Meet or exceed the daily job tasks. Meet or exceed utilizing company resources and ensure the correct use. Meet or exceed company recipes and standard operating procedures are in compliance. Meet or exceed company required trainings. Ensure proper maintenance of company property. Cleaning standards need to be followed in assigned workstation to ensure good appearance and condition of these areas.

Core Capabilities

Good listening skills and able to follow instructions. Shows initiative in performing culinary tasks. Asks questions if tasks are unclear. Team player.

Skills, Knowledge & Expertise

At least 1 year work experience in a 5-star+ hotel, cruise ship or high-profile restaurant performing the functions of a similar position. Experience in high volume operation of at least 100 meals per service. Holds a National Certificate in Pastry. Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred. Extensive kitchen machinery and knife safety knowledge. Ability to effectively read, write and speak English. Preferred: Degree from accredited culinary college or university. Marlin's Test score of 60 is required.

XML job scraping automation by YubHub

The Chef de Partie is required to adopt a pro-active approach in solving challenges that may arise in their station. Guest satisfaction is the ultimate goal and the Chef de Partie should ensure that all decisions made have the guest in mind. Assisting hi teammates plays an integral role in this position and they should therefor encourage and coach those that work with him.

Key Responsibilities

• Responsible for directing, supervising and assisting in the preparation of all food in the assigned station in the kitchen in accordance with the established company menus and recipes.

• Responsible for quality, quantity, attractiveness and correctness of all food items served from the station as per company's standard recipes and follow up with FIFO.

• Directs, supervises, assists and coaches all employees assigned to the station.

• Responsible for the performance, appearance, dress and personal conduct of all employees assigned to his station. Reports on these subjects objectively and timely to his Executive Sous Chef.

• Controls actual hours worked of the employees assigned to the station and report any discrepancies between these and the published work schedules to Executive Sous Chef supervising his station.

• Responsible for checking that quantity and quality of items ordered from stores are received and stored in proper condition and thereafter used in the correct way. FIFO.

• Prepares a daily mise en place list for the designated section in accordance with the planned menu and recipes for the day.

• Works closely and cooperates with superiors, colleagues and subordinates in order to achieve the highest possible guest satisfaction from the products served.

• Prepares a daily requisition for Executive Chef for all items ordered from stores for use in his station.

• Execute all special orders and dietary requirements.

• Responsible for helping to maintain a team atmosphere in the department.

Public Health

• Responsible to implement and execute proper maintenance and cleaning procedures in the station assigned to him in order to ensure good appearance and condition of these areas.

• Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to the Executive Sous Chef supervising his station.

• Maintains a high level of productivity, cleanliness and sanitation throughout the entire station.

• Responsible for ensuring that proper work and cleaning methods are being followed in order to produce and serve safe, wholesome, high quality and attractive food for guests and crew.

• Responsible for the proper use of equipment and utensils to prevent damage or undue maintenance requirements. Report to have replaced.

• Assigns all cleaning responsibilities within his station according to the cleaning schedule and report to the Executive Sous Chef regarding any problems, which have occurred. If station has GPA personnel assigned, he is responsible for his performance.

• To be familiar with and execute the Seabourn HESS-MS appropriate to their position.

Skills, Knowledge & Expertise

Education: Degree/Diploma from accredited culinary college or university. Ability to effectively read, write and speak English

Experience: 3+ years experience in a 5 star + hotel, cruise ship or high-profile restaurant performing the functions of a similar position.

Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred.

Knowledge, Skills & Abilities:

• Ability to deliver 5 star culinary products.

• Experience in high volume operation of at least 500 meals per service.

• Extensive kitchen machinery and knife safety knowledge.

• Experience working in all major culinary brigade stations with extensive knowledge in designated station.

XML job scraping automation by YubHub

This role requires a dynamic and skilled culinary professional with a passion for performance-based cooking, exceptional attention to detail, and the ability to work under pressure in a high-volume, multicultural environment.

The Teppanyaki Chef plays a vital leadership role within the culinary team and is accountable for all aspects of Teppanyaki operations, including preparation, production, staff training, and food safety compliance.

Key responsibilities include:

• Preparing and presenting Teppanyaki dishes in front of guests, combining culinary expertise with engaging performance techniques to create an entertaining and memorable dining experience.
• Following all standardized recipes and presentation guidelines to ensure consistency and quality across all dishes.
• Maintaining a professional and energetic presence while cooking live in front of guests.

Operational and organizational duties include:

• Ensuring the galley and Teppanyaki cooking area are clean, organized, and operating in compliance with safety and sanitation standards at all times.
• Collaborating with the Executive Chef to maintain accurate inventory levels and oversee daily requisitions to meet operational demands.
• Monitoring portion control, waste management, and production efficiency to stay within budget constraints related to labor, ingredients, and equipment use.

Quality control and compliance duties include:

• Conducting regular checks of food preparation and storage areas to ensure compliance with Princess Cruises' culinary and safety standards.
• Enforcing adherence to USPH (United States Public Health) and HACCP protocols for food handling, hygiene, and sanitation.
• Assisting the Executive Chef in implementing improvements and corrective actions as needed.

To be successful in this role, you will need strong knowledge of Teppanyaki cooking philosophies as well as principles and all basic Asian cooking principles. You should also be able to entertain and wow guests with performance cooking while explaining cooking process and applicable culinary history.

In addition to your culinary skills, you will need advanced English verbal/writing skills and a minimum of 1 year of Teppanyaki cooking experience and minimum 2 years Asian-influence culinary experience.

This position involves regular physical activity, including standing for extended periods and lifting or moving heavy items in line with operational requirements.

As part of the Princess Cruises team, you will enjoy a competitive salary package, your own comfortable double cabin, company-paid travel to and from the ship, access to exclusive areas and benefits onboard, a vibrant recreation and welfare program, access to exceptional learning and development opportunities, and the chance to travel the world while doing what you love.

XML job scraping automation by YubHub

As a Chef de Partie Pastry, you will be responsible for supervising the pastry team at sea, ensuring the best pastry and desserts are produced to provide a superior cruise experience for passengers.

Key Responsibilities:

• Supervise the pastry team at sea, ensuring the best pastry and desserts are produced to provide a superior cruise experience for passengers.
• Ensure product delivery in compliance with company recipes, maintain recipe files, and monitor production and storage requirements.
• Participate in daily briefings with the Executive Pastry & Bakery Chef to discuss operational performance and efficiency.
• Conduct briefings with the Pastry staff at the beginning of each shift.
• Control food consumption in the assigned production areas through portion and production control, ensuring adherence to Company recipes.
• Meet cost targets in the Pastry section, performing tasks efficiently while adhering to the highest quality standards possible.
• Create an effective daily production schedule for the assigned section, monitoring ingredient consumption and planning orders accordingly.
• Contribute to the formulation and implementation of improvement strategies, demonstrate knowledge of new pastry trends, and seek guidance from the Executive Pastry & Bakery Chef on implementing suggestions.
• Coach and develop skilled team members, identifying top performers for career advancement or promotion.
• Train and coach assigned pastry galley staff in correct production methods, culinary techniques, menu and recipe knowledge, product-holding techniques, and presentation and delivery of the product.

Skills, Knowledge & Expertise:

• Formal qualification in pastry arts from a recognized culinary training institution.
• At least five years of experience in large pastry production with at least two years of experience as Demi Chef de Partie Pastry from luxury hotels/resorts or cruise ships.
• Solid knowledge of Public Health regulations and Food Safety.
• Ability to supervise multicultural subordinate Teammates.
• Command of the English language, both verbal and written.
• Understanding of the foundation of guest service; ability and willingness to deliver outstanding service to our guests.
• Motivation to excel in all aspects of job duties and responsibilities.
• Personable communicator with outstanding social skills and a warm, friendly, and caring personality.
• Ability to continuously surprise and delight guests throughout their cruise experience.
• Commitment to establish and maintain courteous and professional working relationships in a diverse cultural environment.

Benefits:

• Competitive salary package.
• Own comfortable double cabin - your private space to relax and recharge.
• Company-paid travel to and from the ship, so you can focus on the journey ahead.
• Access to exclusive areas and benefits onboard (depending on the rank and occupational group).
• Vibrant recreation and welfare program designed to support your well-being and work-life balance.
• Access to exceptional learning and development opportunities to grow your skills and advance your career.
• Chance to travel the world, exploring exciting destinations while doing what you love.
• Welcoming, inclusive, and dynamic work environment where your contributions are valued.

XML job scraping automation by YubHub

Key Responsibilities

• Comply with company policy regarding waste separation and environmental compliance.
• Act as a company ambassador for food waste by creating minimal food waste when preparing any product.
• Assist in the preparation of all food according to company recipes.
• Implementing and executing food handling and cleaning procedures for the galley in accordance with USPH standards.
• Follows all HACCP procedures set by the company.
• Properly utilizes, maintains, and returns equipment and utensils to prevent damage, loss, or undue maintenance.
• Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to Chef de Partie.
• Responsible for performance, appearance, dress and personal conduct in accordance with company rules and regulations.
• Ensure Guest Satisfaction Scores are met for food ratings in assigned area.
• Follows guidelines and instructions established by Chef de Partie and/or Chef de Cuisine.
• Maintains a high level of productivity, cleanliness, and sanitation throughout entire work shift.
• Perform other job-related functions as assigned.

Skills, Knowledge & Expertise

• Good listening skills and able to follow instructions.
• Shows initiative in performing culinary tasks.
• Asks questions if tasks are unclear.
• Team player

Desired Skills & Experience

• 1+ years' experience in a 5-star+ hotel, cruise ship or high-profile restaurant performing the functions of a similar position.
• Experience in high-volume operation of at least 100 meals per service.
• Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred.
• Extensive kitchen machinery and knife safety knowledge.
• Ability to effectively read, write and speak English.
• Preferred: Degree from accredited culinary college or university.

XML job scraping automation by YubHub

Key Responsibilities:

• Manage the Galley team during operational activities as directed by the Executive Chef.
• Supervise food product delivery in the Buffet Area, Bell Box, and Alternative Dining outlets.
• Ensure menu options are available for passengers with special dietary requirements / requests.
• Participate in daily meetings with Galley management to discuss previous day's operations and efficiency.
• Collaborate with supervisors in other Galley sections to ensure a steady and cost-effective supply of food product in the Horizon Court.

Requirements:

• Degree in Culinary Arts from a recognized culinary institution or three-year apprenticeship in lieu thereof.
• Minimum of five years of experience in large volume hotel or culinary operations preferably with cruise ship experience.
• Extensive knowledge of international cuisines and demonstrable cooking techniques.
• Ability to lead and train subordinates and provide clear direction under pressure.
• Fluent English language skills, both verbal and written.

Benefits:

• Competitive salary package.
• Private cabin onboard.
• Company-paid travel to and from the ship.
• Access to exclusive areas and benefits onboard.
• Vibrant recreation and welfare program.
• Exceptional learning and development opportunities.
• Chance to travel the world.

XML job scraping automation by YubHub

Key Responsibilities

• Comply with company policy regarding waste separation and environmental compliance.
• Act as a company ambassador for food waste by creating minimal food waste when preparing any product.
• Responsible for overall quality, quantity, attractiveness and correctness of all food items prepared and served.
• Implementing and executing food handling and cleaning procedures for the galley in accordance with USPH standards.
• Follows all HACCP procedures set by the company.
• Properly utilizes, maintains, and returns equipment and utensils to prevent damage, loss, or undue maintenance.
• Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to Chef de Partie.
• Responsible for performance, appearance, dress and personal conduct in accordance with company rules and regulations.
• Ensure Guest Satisfaction Scores are met for food ratings in assigned area.
• Follows guidelines and instructions established by Chef de Partie and/or Chef de Cuisine.
• Maintains a high level of productivity, cleanliness, and sanitation throughout entire work shift.
• Perform other job-related functions as assigned.

Skills, Knowledge & Expertise

• 2+ years' experience in a 5-star+ hotel, cruise ship or high-profile restaurant performing the functions of a similar position.
• Experience in high-volume operation of at least 100 meals per service.
• Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred.
• Extensive kitchen machinery and knife safety knowledge.
• Ability to effectively read, write and speak English.
• Preferred: Degree from accredited culinary college or university.

XML job scraping automation by YubHub

We are seeking an experienced Executive Sous Chef to join our culinary team on board our ship. As a key member of the kitchen team, you will be responsible for managing all aspects of food preparation, ensuring high-quality dishes are served to our guests.

Key Responsibilities:

• Assist the Executive Chef in his duties, including menu planning, inventory management, and staff supervision.
• Ensure all standard operating procedures are in place, adhered to, and followed throughout the ship.
• Evaluate assigned galley staff as per Seabourn personnel policy.
• Assist in training sessions for galley staff involved in food preparation.
• Oversee the care, treatment, and training on galley equipment.
• Control inventory and maintenance records of durable (non-food) items.
• Control hours worked in his team, ensuring overtime is kept to a minimum level.
• Maintain log sheets of all liquors and wines for food preparation in the galley.
• Actively involved in yield and portion control in conjunction with the Executive Chef.
• Ensure waste control is in place, grocery breakage is minimized, and garbage separation is followed.

Public Health:

• Familiarize yourself with and execute the Seabourn HESS-MS appropriate to your position.
• Control and monitor cooling logs and blast chiller procedures. Follow up on daily checklists.
• Maintain physical spot checks in all fresh produce fridges in the Main Galley.
• Supervise the butcher shop to ensure all meat items are being properly handled during storing, defrosting, and preparation, and to minimize waste.

Requirements:

• Formal degree in food management from a recognized international culinary institution.
• Proof of continuing education translated in certificates or letters of participation in specialized courses.
• Strong command of the English language combined with writing skills.
• 5+ years of experience in a 5-star + hotel, cruise ship, or high-profile restaurant performing similar functions.
• 2+ years in the same or similar position.
• Certification from an accredited advanced food safety program.
• Extensive knowledge in VSP preferred.

Benefits:

• Physical demands: For the safety of yourself and others on board, certain physical abilities must be maintained. Must be able to bend, climb, perform repetitive motion, and repetitively heavy lift.
• Travel requirements: Passport – valid for a minimum of 6 months; Flag state issued seaman book; General flag state or flag state approved marine fitness medical; United States C1/D visa; English Marlin test at a minimum score of 80%; Pre-employment medical examination.

XML job scraping automation by YubHub

Responsible for directing and overseeing team members and overall food preparation, production, and presentation in either the main galley, lido market, or crew mess room.

Key Responsibilities:

• Comply with company policy regarding waste separation and environmental compliance.
• Conduct regular training with all departmental members on food waste separation and environmental compliance as per Global HESS policies.
• Assist the Executive Sous Chef in implementing and executing food handling and cleaning procedures for the galley in accordance with USPH standards.
• Follows all HACCP procedures set by the company.
• Directly supervise all food being prepared and served in assigned outlet according to standard menus and recipes as established by the company.
• Responsible for Guest Satisfaction Scores pertaining to food taste, food variety and presentation, as well as general food experience.
• Assists Executive Sous Chef with implementing menu cycles.
• Ensure all food related budget and targets are met.
• Assists the Executive Chef in directing, supervising and training of all employees assigned to the galley organization.
• Follows training program for all new hires.
• Ensures all team members are adhering to company standards in their overall performance, appearance, crew and personal conduct.
• Prepares work schedules for all galley employees for approval by the Executive Sous Chef.
• Monitors and controls actual hours worked and records and reports information to the Executive Sous Chef. Maintains all ILO regulations in regards to work hours.
• Assists the Executive Chef in preparing objective performance reports for Petty officers and crew on a monthly basis in order to make recommendations for advancement.
• Ensure quality and quantity of items ordered and received onboard. Ensures proper storage in accordance to USPH procedures and thereafter in accordance to standard corporate recipes, reporting any discrepancies to the Executive Sous Chef.
• Supervises and inspects overall operation cleanliness and clean up after each service period following provided checklists and cleaning schedules.
• Works closely with Chef de Parties to identify and assign all cleaning responsibilities.
• Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to the Executive Sous Chef.
• Supervises and ensures proper maintenance and cleaning procedures in all kitchen areas in order to ensure good appearance, condition and adherence to all USPH standards.
• Practices visible management during all meal hours to ensure an efficient food operation for both passengers and crew.
• Works closely with galley leadership and other department leaders.
• Perform other job related functions as assigned.

Core Capabilities:

• Multi-tasking and all around culinarian and leader.
• Builds a strong team and fosters collaboration.
• Able to manage high volume and fine dining teams.
• Acts as a corporate brand ambassador with onboard teams supporting and driving all long-term company goals and brand direction.
• Demonstrates strong business acumen and financial responsibility.

Note: Other duties as assigned included and not limited to Health, Environmental, Safety and Security responsibilities.

Skills, Knowledge & Expertise:

• 5+ years’ experience in a 5 star+ hotel, cruise ship or high-profile restaurant performing the functions of a similar position.
• 3+ year experience in a supervisory position preferably in a multi-nationality setting with a proven ability to provide orientation and training.
• Experience in high volume operation of at least 500 meals per service.
• Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred.
• Extensive kitchen machinery and knife safety knowledge.
• Experience working in all major culinary brigade stations with extensive knowledge in designated station.
• Working knowledge of computers and the ability to navigate within a variety of software programs.
• Ability to effectively read, write and speak English.
• Preferred: Degree from accredited culinary college or university.

XML job scraping automation by YubHub

The Chef de Partie is required to adopt a pro-active approach in solving challenges that may arise in their station. Guest satisfaction is the ultimate goal and the Chef de Partie should ensure that all decisions made have the guest in mind. Assisting hi teammates plays an integral role in this position and they should therefor encourage and coach those that work with him.

Key Responsibilities:

• Responsible for directing, supervising and assisting in the preparation of all food in the assigned station in the kitchen in accordance with the established company menus and recipes.
• Responsible for quality, quantity, attractiveness and correctness of all food items served from the station as per company's standard recipes and follow up with FIFO.
• Directs, supervises, assists and coaches all employees assigned to the station.
• Responsible for the performance, appearance, dress and personal conduct of all employees assigned to his station. Reports on these subjects objectively and timely to his Executive Sous Chef.
• Controls actual hours worked of the employees assigned to the station and report any discrepancies between these and the published work schedules to Executive Sous Chef supervising his station.
• Responsible for checking that quantity and quality of items ordered from stores are received and stored in proper condition and thereafter used in the correct way. FIFO.
• Prepares a daily mise en place list for the designated section in accordance with the planned menu and recipes for the day.
• Works closely and cooperates with superiors, colleagues and subordinates in order to achieve the highest possible guest satisfaction from the products served.
• Prepares a daily requisition for Executive Chef for all items ordered from stores for use in his station.
• Execute all special orders and dietary requirements.
• Responsible for helping to maintain a team atmosphere in the department.

Public Health:

• Responsible to implement and execute proper maintenance and cleaning procedures in the station assigned to him in order to ensure good appearance and condition of these areas.
• Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to the Executive Sous Chef supervising his station.
• Maintains a high level of productivity, cleanliness and sanitation throughout the entire station.
• Responsible for ensuring that proper work and cleaning methods are being followed in order to produce and serve safe, wholesome, high quality and attractive food for guests and crew.
• Responsible for the proper use of equipment and utensils to prevent damage or undue maintenance requirements. Report to have replaced.
• Assigns all cleaning responsibilities within his station according to the cleaning schedule and report to the Executive Sous Chef regarding any problems, which have occurred. If station has GPA personnel assigned, he is responsible for his performance.
• To be familiar with and execute the Seabourn HESS-MS appropriate to their position.

Skills, Knowledge & Expertise:

• Education: Degree/Diploma from accredited culinary college or university.
• Experience: 3+ years experience in a 5 star + hotel, cruise ship or high-profile restaurant performing the functions of a similar position.
• Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred.
• Ability to deliver 5 star culinary products.
• Experience in high volume operation of at least 500 meals per service.
• Extensive kitchen machinery and knife safety knowledge.
• Experience working in all major culinary brigade stations with extensive knowledge in designated station.

XML job scraping automation by YubHub

Key responsibilities include:

• Ensuring product delivery in compliance with company recipes, maintaining recipe files, and monitoring production and storage requirements.
• Controlling food consumption in the assigned production areas through portion and production control, ensuring adherence to Company recipes.
• Creating an effective daily production schedule for the assigned section, monitoring ingredient consumption and planning orders accordingly.
• Coaching and developing skilled team members, identifying top performers for career advancement or promotion.

The ideal candidate will have formal qualification in pastry arts from a recognized culinary training institution, at least five years of experience in large pastry production, and solid knowledge of Public Health regulations and Food Safety.

In addition to a competitive salary package, you will enjoy a range of benefits, including company-paid travel to and from the ship, access to exclusive areas and benefits onboard, and a vibrant recreation and welfare program designed to support your well-being and work-life balance.

XML job scraping automation by YubHub

The Chef de Partie Pastry is responsible for supervising the pastry team at sea, ensuring the best pastry and desserts are produced to provide a superior cruise experience for passengers. This includes ensuring product delivery in compliance with company recipes, maintaining recipe files, and monitoring production and storage requirements.

Key responsibilities include:

• Supervising the pastry team at sea and ensuring the best pastry and desserts are produced
• Ensuring product delivery in compliance with company recipes
• Maintaining recipe files and monitoring production and storage requirements
• Participating in daily briefings with the Executive Pastry & Bakery Chef to discuss operational performance and efficiency
• Conducting briefings with the Pastry staff at the beginning of each shift

The Chef de Partie Pastry also coaches and develops skilled team members, identifying top performers for career advancement or promotion. They train and coach assigned pastry galley staff in correct production methods, culinary techniques, menu and recipe knowledge, product-holding techniques, and presentation and delivery of the product.

To be successful in this role, you will need to have formal qualification in pastry arts from a recognized culinary training institution, at least five years of experience in large pastry production with at least two years of experience as Demi Chef de Partie Pastry from luxury hotels/resorts or cruise ships, solid knowledge of Public Health regulations and Food Safety, and the ability to supervise multicultural subordinate Teammates.

As part of the Princess Cruises team, you'll enjoy a competitive salary package, your own comfortable double cabin, company-paid travel to and from the ship, access to exclusive areas and benefits onboard, a vibrant recreation and welfare program, access to exceptional learning and development opportunities, the chance to travel the world, and a welcoming, inclusive, and dynamic work environment.

XML job scraping automation by YubHub

Management of all the pastry shipboard food preparation to ensure that the line's high culinary standard of cuisine is maintained within the budgetary limitation established as company policy. Assists the Executive Chef in his duties.

Key Responsibilities:

Assists the Executive Chef in his duties.

Assist that all standard operation procedures are in place, adhered to and being followed throughout the ship.

Evaluate assigned galley staff as per Seabourn personnel policy within the pastry department.

Implement training sessions for galley staff that is involved in food preparation within the pastry department.

Oversee the care, treatment and training on galley equipment, over the pastry galley.

Control inventory and maintenance records of durable (non-food) items.

Control hours worked in his team. At the same time to ensure that overtime is kept to a minimum level.

Maintain log sheet of all liquors and wines for food preparation in galley.

Actively involved in yield and portion control in conjunction with Executive Chef.

Ensure that waste control is in place, grocery breakage minimized and garbage separation followed.

Assist loading on the pier that all-perishable food items are of highest quality before bringing on board.

Public Health:

Responsible for ensuring that personnel under his/her supervision are familiar with the Seabourn HESS-MS.

Control and monitor cooling logs and blast chiller procedures. Follow up on daily checklists.

Maintain physical spot checks in all fresh produce fridges in The Grill kitchen delegated by the Executive Chef.

Along with the shore side corporate staff.

Making sure that guest satisfaction of the food product in their outlet meets and on occasions exceeds the Seabourn standard. They also ensure that staff is trained in order to provide the service necessary for the continued service we provide on board. The decisions made regarding food costs and waste management is imperative to the success of the company as well as team morale and support to the management.

Skills, Knowledge & Expertise:

QUALIFICATIONS:

Education: Formal degree in food management from a recognized International culinary institution.

Proof of continuing education translated in certificates or letter of participation in specialized courses what kind of courses.

Strong command of the English language combined with writing skills.

Experience:

5+ years experience in a 5 stars + hotel, cruise ship or high-profile restaurant performing the functions of a similar position.

2+ years in same or similar position.

Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred.

Knowledge, Skills & Abilities:

Preferred knowledge of cruise ship-catering operation.

Thorough knowledge of food preparation, presentation and preservation procedures.

Thorough knowledge of Public Health and Sanitation's regulations and procedures.

Effective planner, problem solver and ability of successful implementations.

Ability to execute and follow up on food promotions and other activities that will increase guest cruising experience

Benefits:

Working on a cruise ship is very different from any land-based occupation. Working hours are longer and work is more intense due to the constant demand of the guests. You have to be very flexible in your working hours, which on occasion might have to be changed due to unforeseen circumstances. The Maritime Labour Convention of 2006 however strictly regulates these.

Apart from the working hours there are strict rules which all members of the ship's company need to adhere to as stipulated by the Master's standing orders. You work in close proximity with your fellow crewmembers and therefore respect among all is essential.

Physical Demands:

For the safety of yourself and others on board certain physical abilities shall be maintained. Must be able to bend, climb, perform repetitive motion, and repetitively heavy lift.

Must maintain physical fitness to perform tasks associated with job.

Travel Requirements:

Passport – valid for a minimum of 6 month

Flag state issued seaman book

General flag state or flag state approved marine fitness medica

XML job scraping automation by YubHub

Key Responsibilities:

• Comply with company policy regarding waste separation and environmental compliance.
• Conduct regular training with all departmental members on food waste separation and environmental compliance as per Global HESS policies.
• Assist the Executive Sous Chef in implementing and executing food handling and cleaning procedures for the galley in accordance with USPH standards.
• Follows all HACCP procedures set by the company.
• Directly supervise all food being prepared and served in assigned outlet according to standard menus and recipes as established by the company.
• Responsible for Guest Satisfaction Scores pertaining to food taste, food variety and presentation, as well as general food experience.
• Assists Executive Sous Chef with implementing menu cycles.
• Ensure all food related budget and targets are met.
• Assists the Executive Chef in directing, supervising and training of all employees assigned to the galley organization.
• Follows training program for all new hires.
• Ensures all team members are adhering to company standards in their overall performance, appearance, crew and personal conduct.
• Prepares work schedules for all galley employees for approval by the Executive Sous Chef.
• Monitors and controls actual hours worked and records and reports information to the Executive Sous Chef. Maintains all ILO regulations in regards to work hours.
• Assists the Executive Chef in preparing objective performance reports for Petty officers and crew on a monthly basis in order to make recommendations for advancement.
• Ensure quality and quantity of items ordered and received onboard. Ensures proper storage in accordance to USPH procedures and thereafter in accordance to standard corporate recipes, reporting any discrepancies to the Executive Sous Chef.
• Supervises and inspects overall operation cleanliness and clean up after each service period following provided checklists and cleaning schedules.
• Works closely with Chef de Parties to identify and assign all cleaning responsibilities.
• Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to the Executive Sous Chef.
• Supervises and ensures proper maintenance and cleaning procedures in all kitchen areas in order to ensure good appearance, condition and adherence to all USPH standards.
• Practices visible management during all meal hours to ensure an efficient food operation for both passengers and crew.
• Works closely with galley leadership and other department leaders.
• Perform other job related functions as assigned.

Core Capabilities:

• Multi-tasking and all around culinarian and leader.
• Builds a strong team and fosters collaboration.
• Able to manage high volume and fine dining teams.
• Acts as a corporate brand ambassador with onboard teams supporting and driving all long-term company goals and brand direction.
• Demonstrates strong business acumen and financial responsibility.

Note: Other duties as assigned included and not limited to Health, Environmental, Safety and Security responsibilities.

Skills, Knowledge & Expertise:

• 5+ years’ experience in a 5 star+ hotel, cruise ship or high-profile restaurant performing the functions of a similar position.
• 3+ year experience in a supervisory position preferably in a multi-nationality setting with a proven ability to provide orientation and training.
• Experience in high volume operation of at least 500 meals per service.
• Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred.
• Extensive kitchen machinery and knife safety knowledge.
• Experience working in all major culinary brigade stations with extensive knowledge in designated station.
• Working knowledge of computers and the ability to navigate within a variety of software programs.
• Ability to effectively read, write and speak English.
• Preferred: Degree from accredited culinary college or university.

XML job scraping automation by YubHub

Key Responsibilities:

• Supervise the pastry team at sea, ensuring the best pastry and desserts are produced to provide a superior cruise experience for passengers.
• Ensure product delivery in compliance with company recipes, maintain recipe files, and monitor production and storage requirements.
• Participate in daily briefings with the Executive Pastry & Bakery Chef to discuss operational performance and efficiency.
• Conduct briefings with the Pastry staff at the beginning of each shift.

• Control food consumption in the assigned production areas through portion and production control, ensuring adherence to Company recipes.
• Batch cooking/preparation processes are practiced to eliminate waste.
• Meet cost targets in the Pastry section, performing tasks efficiently while adhering to the highest quality standards possible.

• Create an effective daily production schedule for the assigned section, monitoring ingredient consumption and planning orders accordingly.
• Contribute to the formulation and implementation of improvement strategies, demonstrate knowledge of new pastry trends, and seek guidance from the Executive Pastry & Bakery Chef on implementing suggestions.

• Coach and develop skilled team members, identifying top performers for career advancement or promotion.
• Train and coach assigned pastry galley staff in correct production methods, culinary techniques, menu and recipe knowledge, product-holding techniques, and presentation and delivery of the product.

• Assist in training and orientation for new-to-vessel or first-contract pastry staff as directed by the Executive Pastry & Bakery Chef.

Requirements:

• Formal qualification in pastry arts from a recognized culinary training institution.
• At least five years of experience in large pastry production with at least two years of experience as Demi Chef de Partie Pastry from luxury hotels/resorts or cruise ships.
• Solid knowledge of Public Health regulations and Food Safety.
• Ability to supervise multicultural subordinate Teammates.
• Command of the English language, both verbal and written.
• Understanding of the foundation of guest service; ability and willingness to deliver outstanding service to our guests.
• Motivation to excel in all aspects of job duties and responsibilities.
• Personable communicator with outstanding social skills and a warm, friendly, and caring personality.
• Ability to continuously surprise and delight guests throughout their cruise experience.
• Commitment to establish and maintain courteous and professional working relationships in a diverse cultural environment.

Benefits:

• Competitive salary package.
• Own comfortable double cabin – your private space to relax and recharge.
• Company-paid travel to and from the ship, so you can focus on the journey ahead.
• Access to exclusive areas and benefits onboard (depending on the rank and occupational group).
• Vibrant recreation and welfare program designed to support your well-being and work-life balance.
• Access to exceptional learning and development opportunities to grow your skills and advance your career.
• Chance to travel the world, exploring exciting destinations while doing what you love.
• Welcoming, inclusive, and dynamic work environment where your contributions are valued.

Join us and become part of a global team that’s passionate about delivering unforgettable experiences,both for our guests and for one another.

XML job scraping automation by YubHub

The Chef de Partie is required to adopt a pro-active approach in solving challenges that may arise in their station. Guest satisfaction is the ultimate goal and the Chef de Partie should ensure that all decisions made have the guest in mind. Assisting hi teammates plays an integral role in this position and they should therefor encourage and coach those that work with him.

Key Responsibilities:

• Directs, supervises and assists in the preparation of all food in the assigned station in the kitchen in accordance with the established company menus and recipes.
• Responsible for quality, quantity, attractiveness and correctness of all food items served from the station as per company's standard recipes and follow up with FIFO.
• Directs, supervises, assists and coaches all employees assigned to the station.
• Responsible for the performance, appearance, dress and personal conduct of all employees assigned to his station. Reports on these subjects objectively and timely to his Executive Sous Chef.
• Controls actual hours worked of the employees assigned to the station and report any discrepancies between these and the published work schedules to Executive Sous Chef supervising his station.
• Responsible for checking that quantity and quality of items ordered from stores are received and stored in proper condition and thereafter used in the correct way. FIFO.
• Prepares a daily mise en place list for the designated section in accordance with the planned menu and recipes for the day.
• Works closely and cooperates with superiors, colleagues and subordinates in order to achieve the highest possible guest satisfaction from the products served.
• Prepares a daily requisition for Executive Chef for all items ordered from stores for use in his station.
• Execute all special orders and dietary requirements.
• Responsible for helping to maintain a team atmosphere in the department.

Public Health:

• Responsible to implement and execute proper maintenance and cleaning procedures in the station assigned to him in order to ensure good appearance and condition of these areas.
• Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to the Executive Sous Chef supervising his station.
• Maintains a high level of productivity, cleanliness and sanitation throughout the entire station.
• Responsible for ensuring that proper work and cleaning methods are being followed in order to produce and serve safe, wholesome, high quality and attractive food for guests and crew.
• Responsible for the proper use of equipment and utensils to prevent damage or undue maintenance requirements. Report to have replaced.
• Assigns all cleaning responsibilities within his station according to the cleaning schedule and report to the Executive Sous Chef regarding any problems, which have occurred. If station has GPA personnel assigned, he is responsible for his performance.
• To be familiar with and execute the Seabourn HESS-MS appropriate to their position.

Skills, Knowledge & Expertise:

• Education: Degree/Diploma from accredited culinary college or university. Ability to effectively read, write and speak English.
• Experience: 3+ years experience in a 5 star + hotel, cruise ship or high-profile restaurant performing the functions of a similar position.
• Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred.
• Ability to deliver 5 star culinary products.
• Experience in high volume operation of at least 500 meals per service.
• Extensive kitchen machinery and knife safety knowledge.
• Experience working in all major culinary brigade stations with extensive knowledge in designated station.

XML job scraping automation by YubHub

You will participate in daily briefings with the Executive Pastry & Bakery Chef to discuss operational performance and efficiency, and conduct briefings with the Pastry staff at the beginning of each shift.

You will control food consumption in the assigned production areas through portion and production control, ensuring adherence to Company recipes. Batch cooking/preparation processes are practiced to eliminate waste.

You will meet cost targets in the Pastry section, performing tasks efficiently while adhering to the highest quality standards possible.

You will create an effective daily production schedule for the assigned section, monitoring ingredient consumption and planning orders accordingly.

You will contribute to the formulation and implementation of improvement strategies, demonstrate knowledge of new pastry trends, and seek guidance from the Executive Pastry & Bakery Chef on implementing suggestions.

You will coach and develop skilled team members, identifying top performers for career advancement or promotion.

You will train and coach assigned pastry galley staff in correct production methods, culinary techniques, menu and recipe knowledge, product-holding techniques, and presentation and delivery of the product.

Additionally, you will assist in training and orientation for new-to-vessel or first-contract pastry staff as directed by the Executive Pastry & Bakery Chef.

To be successful in this role, you will need formal qualification in pastry arts from a recognized culinary training institution, at least five years of experience in large pastry production with at least two years of experience as Demi Chef de Partie Pastry from luxury hotels/resorts or cruise ships.

You will also need solid knowledge of Public Health regulations and Food Safety, ability to supervise multicultural subordinate Teammates, command of the English language, both verbal and written, understanding of the foundation of guest service, motivation to excel in all aspects of job duties and responsibilities, personable communicator with outstanding social skills and a warm, friendly, and caring personality.

In return, you will enjoy a competitive salary package, your own comfortable double cabin, company-paid travel to and from the ship, access to exclusive areas and benefits onboard, a vibrant recreation and welfare program designed to support your well-being and work-life balance, access to exceptional learning and development opportunities to grow your skills and advance your career, the chance to travel the world, exploring exciting destinations while doing what you love, and a welcoming, inclusive, and dynamic work environment where your contributions are valued.

XML job scraping automation by YubHub

As a Chef de Partie Pastry, you will be responsible for supervising the pastry team at sea, ensuring the best pastry and desserts are produced to provide a superior cruise experience for passengers.

Key Responsibilities:

• Supervise the pastry team at sea, ensuring the best pastry and desserts are produced to provide a superior cruise experience for passengers.
• Ensure product delivery in compliance with company recipes, maintain recipe files, and monitor production and storage requirements.
• Participate in daily briefings with the Executive Pastry & Bakery Chef to discuss operational performance and efficiency.
• Conduct briefings with the Pastry staff at the beginning of each shift.
• Control food consumption in the assigned production areas through portion and production control, ensuring adherence to Company recipes.
• Meet cost targets in the Pastry section, performing tasks efficiently while adhering to the highest quality standards possible.
• Create an effective daily production schedule for the assigned section, monitoring ingredient consumption and planning orders accordingly.
• Contribute to the formulation and implementation of improvement strategies, demonstrate knowledge of new pastry trends, and seek guidance from the Executive Pastry & Bakery Chef on implementing suggestions.

Benefits:

• Competitive salary package.
• Own comfortable double cabin - your private space to relax and recharge.
• Company-paid travel to and from the ship, so you can focus on the journey ahead.
• Access to exclusive areas and benefits onboard (depending on the rank and occupational group).
• Vibrant recreation and welfare program designed to support your well-being and work-life balance.
• Access to exceptional learning and development opportunities to grow your skills and advance your career.
• Chance to travel the world, exploring exciting destinations while doing what you love.
• Welcoming, inclusive, and dynamic work environment where your contributions are valued.

Requirements:

• Formal qualification in pastry arts from a recognized culinary training institution.
• At least five years of experience in large pastry production with at least two years of experience as Demi Chef de Partie Pastry from luxury hotels/resorts or cruise ships.
• Solid knowledge of Public Health regulations and Food Safety.
• Ability to supervise multicultural subordinate Teammates.
• Command of the English language, both verbal and written.
• Understanding of the foundation of guest service; ability and willingness to deliver outstanding service to our guests.
• Motivation to excel in all aspects of job duties and responsibilities.
• Personable communicator with outstanding social skills and a warm, friendly, and caring personality.
• Ability to continuously surprise and delight guests throughout their cruise experience.
• Commitment to establish and maintain courteous and professional working relationships in a diverse cultural environment.

XML job scraping automation by YubHub

Key responsibilities include:

• Overseing all onboard culinary operations
• Ensuring product quality in all food outlets
• Resolving passenger complaints
• Managing the Galley
• Mentoring the Culinary team

The ideal candidate will have strong leadership skills, be able to motivate and train subordinates, and have excellent communication skills. They will also be able to work effectively in a fast-paced environment and make decisions quickly.

In return for your hard work and dedication, you will enjoy a competitive salary package, a comfortable single cabin, and access to exclusive areas and benefits onboard. You will also have the opportunity to travel the world, exploring exciting destinations while doing what you love.

If you are a motivated and experienced Executive Chef looking for a new challenge, please apply today!

XML job scraping automation by YubHub

The Chief Butcher will effectively manage all aspects and stages of meat and fish products, including storage, defrosting, trimming, and cutting. They will direct butchery staff during operational activities, during service periods, and after service when unused meat and fish items are returned to the butchery.

Key responsibilities include collaborating with the Hotel Inventory Manager, Provision Master, Food and Beverage Director, and Executive Chef to identify suitable ports for local purchasing as appropriate and order provisions for upcoming cruises and significant events. They will also promptly alert the Executive Chef, Food and Beverage Director, and Hotel Inventory Manager / Provision Master of any fluctuations in consumption trends.

The Chief Butcher will create and monitor effective and efficient production schedules based on the itinerary and in consultation with the Executive Chef. They will participate in daily meetings with Galley Management Team to review the previous day's operations and efficiency, and plan upcoming events accordingly.

They will oversee and properly direct all staff in the butchery and fish preparation sections and cutting areas. They will conduct briefings with the butchery and fish preparation teams as appropriate, under the direction of the Executive Chef.

The Chief Butcher will continually train and coach butchery and fish preparation staff in the correct processing methods and delivery of the product according to Company specifications, including defrosting, trimming, cutting, and storage. They will also continually train assigned staff in knife skills and other safe practices, including the proper use of machinery (band saw, meat grinder, hamburger patty maker, etc.).

They will accurately plan and efficiently execute butchery and fish preparation manning schedules and rotations by section, in consultation with the Executive Chef. They will ensure adherence to Company Policies & Procedures and USPH Requirements.

This position involves regular physical activity, including standing for extended periods and lifting or moving heavy items in line with operational requirements.

Embark on a career adventure like no other! As part of the Princess Cruises team, you’ll enjoy:

• A competitive salary package.

• Your own comfortable single cabin - your private space to relax and recharge.

• Company-paid travel to and from the ship, so you can focus on the journey ahead.

• Access to exclusive areas and benefits onboard (depending on the rank and occupational group).

• A vibrant recreation and welfare program designed to support your well-being and work-life balance.

• Access to exceptional learning and development opportunities to grow your skills and advance your career.

• The chance to travel the world, exploring exciting destinations while doing what you love.

• A welcoming, inclusive, and dynamic work environment where your contributions are valued.

Join us and become part of a global team that’s passionate about delivering unforgettable experiences,both for our guests and for one another.

XML job scraping automation by YubHub

Key responsibilities include:

• Overseeing all onboard culinary operations, including menu planning, food preparation, and presentation
• Managing the Galley team, including training, coaching, and performance evaluations
• Ensuring that all food products meet company standards for quality, safety, and presentation
• Resolving passenger complaints regarding menu delivery in a timely and effective manner
• Maintaining a clean and safe working environment, including adhering to company policies and procedures for food safety and sanitation

The ideal candidate will have a degree in Culinary Arts from a recognized institution, a minimum of 10 years of experience in large-volume hotel or culinary operations, and extensive knowledge of international cuisines and cooking techniques. They will also be able to lead and train subordinates, provide clear direction under pressure, and communicate effectively with guests and colleagues.

Benefits include a competitive salary package, company-paid travel to and from the ship, access to exclusive areas and benefits onboard, and a vibrant recreation and welfare program designed to support your well-being and work-life balance.

XML job scraping automation by YubHub

Key Responsibilities

• Comply with company policy regarding waste separation and environmental compliance.
• Act as a company ambassador for food waste by creating minimal food waste when preparing any product.
• Responsible for overall quality, quantity, attractiveness and correctness of all food items prepared and served.
• Implementing and executing food handling and cleaning procedures for the galley in accordance with USPH standards.
• Follows all HACCP procedures set by the company.
• Properly utilizes, maintains, and returns equipment and utensils to prevent damage, loss, or undue maintenance.
• Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to Chef de Partie.
• Responsible for performance, appearance, dress and personal conduct in accordance with company rules and regulations.
• Ensure Guest Satisfaction Scores are met for food ratings in assigned area.
• Follows guidelines and instructions established by Chef de Partie and/or Chef de Cuisine.
• Maintains a high level of productivity, cleanliness, and sanitation throughout entire work shift.
• Perform other job-related functions as assigned.

Skills, Knowledge & Expertise

• 2+ years' experience in a 5-star+ hotel, cruise ship or high-profile restaurant performing the functions of a similar position.
• Experience in high-volume operation of at least 100 meals per service.
• Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred.
• Extensive kitchen machinery and knife safety knowledge.
• Ability to effectively read, write and speak English.
• Preferred: Degree from accredited culinary college or university.

XML job scraping automation by YubHub

Key Responsibilities

• Comply with company policy regarding waste separation and environmental compliance.
• Conduct regular training with all departmental members on food waste separation and environmental compliance as per Global HESS policies.
• Oversee waste management and analyzes food waste reporting and notifies the Food & Beverage Director of any issues.
• Adherence, usage and tracking of Meal Count.
• Implementation and execution of food handling and cleaning procedures in accordance with USPH standards. Follows all HACCP procedures as set by the company and sets training accordingly for all galley personnel and ensures that all galley personnel can answer all questions during USPH inspections.
• Overall preparation of food according to the standards and quality established by Marine Hotel Department.
• Implementation of all new menus, standards and procedures as set by the Corporate Marine Department. Also responsible for all existing menu cycles in the food operation, to ensure that all cycles and preparation of food are followed by the galley brigade at all times. In addition, ensure that all outlets are set as per the Corporate Culinary Department.
• Responsible for the overall direction, supervision, training and personal conduct of all employees assigned to the kitchen operation.
• Actively support the development all cooks which are participating in the apprenticeship program and recognizes galley personnel for future courses.
• Follows training program set up for all new hires in order to familiarize employees with ship operations and culinary work procedures and ensures all new Executive Sous chefs and Sous Chefs are put through familiarization training.
• Prepares or assigns preparation of work schedules of all employees according to guidelines of the kitchen organization.
• In conjunction with the Food & Beverage Director and Provision Master, assists in preparing the order for quantity and quality of provisions that are taken aboard at the various ports of call, including the home port. Adheres to company par stock levels.
• Responsible for the preparation and control of the daily supplies needed for the preparation of the menu requirements and assures the correct quantities of daily supplies needed for the preparation and that no shortage of food items being distributed to the galley impacts the daily operation
• Meets targets of food costs within given budget.
• Responsible to execute, implement and supervise proper maintenance and cleaning procedures in all kitchen areas in order to ensure good appearance and condition of these areas.
• Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to the appropriate departments and Food and Beverage Director. Follows up on any outstanding repairs or furnishings needed to ensure completion.
• Prepares reports as required or requested by the Corporate Marine Department, the Hotel Manager or the Food and Beverage Director.
• Create an atmosphere in the kitchen organization which will achieve maximum productivity and a high degree of responsibility towards producing safe, wholesome, high quality and attractive food for passengers and crew. Disciplines galley personnel accordingly following the correct procedures.
• Practices visible management during all meal hours in all restaurants and dining rooms to ensure an efficient food operation and to ensure the highest quality of food is being served for both guest and crew and takes corrective action when necessary.
• Perform other job related functions as assigned.

General Responsibilities

• Builds a strong team and fosters collaboration.
• Multi-tasking all round culinarian and leader.
• Able to manage high volume and fine dining teams. Self-proficient to perform any culinary task and to guide and mentor other culinarians.
• Acts as a corporate brand ambassador with onboard teams supporting and driving all long-term company goals and brand direction.
• Demonstrates strong business acumen and financial responsibility.
• Works closely with other department heads in guest service and other areas.

Skills, Knowledge & Expertise

• 10+ years’ experience in a 5 star+ hotel, cruise ship or high-profile restaurant performing the functions of a similar position.
• 7+ year experience in a supervisory position preferably in a multi-nationality setting with a proven ability to provide orientation and training.
• Experience in high volume operation of at least 1,000 meals per service.
• Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred.
• Extensive kitchen machinery and knife safety knowledge.
• Experience working in all major culinary brigade stations with extensive knowledge in designated station.
• Working knowledge of computers and the ability to navigate within a variety of software programs.
• Ability to effectively read, write and speak English.
• Degree from accredited culinary college or university.

XML job scraping automation by YubHub

Your key responsibilities will include:

• Executing production in the Pastry area and stations according to company recipes and presentation
• Maintaining assigned section recipe files and ensuring they are available to assigned staff
• Practicing batch cooking and preparation for soufflés, puddings, crème brûlée, and other pastry items
• Supervising and mentoring Commis Pastry in an assigned service station during operational activities
• Assisting in on-the-job training for new hire Pastry staff as directed by the Executive Pastry & Bakery Chef or Chef De Partie Pastry

To be successful in this role, you will need to have a formal qualification in Pastry Arts from a recognized culinary training institution, at least four years of pastry experience, and recent experience in high-volume Pastry production preferably from large hotels/resorts or cruise ships.

In addition to your technical skills, you will need to have a solid knowledge of international pastry recipes and preparation processes, USPH Standards, Food Safety, and Waste Management. You will also need to be able to communicate effectively in English, both verbally and in writing.

As a member of the Princess Cruises team, you will enjoy a competitive salary package, your own comfortable double cabin, company-paid travel to and from the ship, access to exclusive areas and benefits onboard, and a vibrant recreation and welfare program designed to support your well-being and work-life balance.

XML job scraping automation by YubHub

Key Responsibilities:

• Produce food in the assigned station in the kitchen in accordance with established company menus and recipes.
• Ensure the quality, quantity, attractiveness, and correctness of all food items served from the station.
• Control actual hours worked and comply with MLC2006 and report any discrepancies between these and the published work schedules to the Sous Chef.
• Check that quantity and quality of items ordered from stores are received and stored in proper condition and thereafter used in the correct way, FIFO.

Public Health:

• Execute food handling and cleaning procedures in accordance with USPH standards in the assigned station in the kitchen organization.
• Implement and execute proper maintenance and cleaning procedures in the station assigned to ensure good appearance and condition of these areas.
• Maintain a high level of productivity, cleanliness, and sanitation throughout the entire station at all times.

Skills, Knowledge & Expertise:

• Education: Degree/Diploma from an accredited culinary college or university.
• Experience: 2+ years experience in a 5-star + hotel, cruise ship, or high-profile restaurant performing the functions of a similar position.
• Certification from an accredited advanced food safety program.
• Extensive knowledge in VSP preferred.

Benefits:

• Physical Demands: Must be able to bend, climb, perform repetitive motion, and repetitively heavy lift.
• Travel Requirements: Passport – valid for a minimum of 6 months, Flag state issued seaman book, General flag state or flag state approved marine fitness medical United States C1/D visa, English Marlin test at minimal score of 80%, Pre-employment medical examination.

XML job scraping automation by YubHub

Key Responsibilities

• Comply with company policy regarding waste separation and environmental compliance.
• Act as a company ambassador for food waste by creating minimal food waste when preparing any product.
• Ensure Guest Satisfaction Scores are met for food ratings specific to bakery items.
• Preparation of all bakery items in assigned department according to company standards and recipes.
• Proper food handling and cleaning procedures in accordance with USPH standards.
• Proper use of all equipment and utensils to prevent damage or undue maintenance.
• Reports any malfunctioning equipment or furnishings in need of repair to Chief Baker.
• Responsible for reading, and following instructions of any semi-made products.
• Follows guidelines and instructions as established by the Chief Baker.
• Perform other job-related functions as assigned.

Core Capabilities

• Good listening skills and able to follow instructions.
• Shows initiative in performing culinary tasks.
• Asks questions if tasks are unclear.
• Team player

Skills, Knowledge & Expertise

• 2+ years' experience in a 5-star+ hotel, cruise ship or high-profile restaurant performing the functions of a similar position.
• Experience in high-volume operation of at least 100 meals per service.
• Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred.
• Extensive kitchen machinery and knife safety knowledge.
• Ability to effectively read, write and speak English.
• Preferred: Degree from accredited culinary college or university.

XML job scraping automation by YubHub

We are seeking a skilled Commis TAM to join our team on board our cruise ship. As a Commis TAM, you will be responsible for handling and preparing food for service to guests and crew according to the company's menus and recipes.

Key Responsibilities

• Comply with company policy regarding waste separation and environmental compliance.
• Act as a company ambassador for food waste by creating minimal food waste when preparing any product.
• Responsible for overall quality, quantity, attractiveness and correctness of all food items prepared and served.
• Implementing and executing food handling and cleaning procedures for the galley in accordance with USPH standards.
• Follows all HACCP procedures set by the company.
• Properly utilizes, maintains, and returns equipment and utensils to prevent damage, loss, or undue maintenance.
• Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to Chef de Partie.
• Responsible for performance, appearance, dress and personal conduct in accordance with company rules and regulations.
• Ensure Guest Satisfaction Scores are met for food ratings in assigned area.
• Follows guidelines and instructions established by Chef de Partie and/or Chef de Cuisine.
• Maintains a high level of productivity, cleanliness, and sanitation throughout entire work shift.
• Perform other job-related functions as assigned.

Skills, Knowledge & Expertise

• 2+ years' experience in a 5-star+ hotel, cruise ship or high-profile restaurant performing the functions of a similar position.
• Experience in high-volume operation of at least 100 meals per service.
• Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred.
• Extensive kitchen machinery and knife safety knowledge.
• Ability to effectively read, write and speak English.
• Preferred: Degree from accredited culinary college or university.

XML job scraping automation by YubHub

We are seeking a highly motivated and detail-oriented Kitchen Assistant to join our team at Holland America Group. As a Kitchen Assistant, you will assist in the preparation of food for service to guests and crew according to the company's menus and recipes.

Key Responsibilities:

• Comply with company policy regarding waste separation and environmental compliance.
• Act as a company ambassador for food waste by creating minimal food waste when preparing any product.
• Assist in the preparation of all food according to company recipes.
• Implementing and executing food handling and cleaning procedures for the galley in accordance with USPH standards.
• Follows all HACCP procedures set by the company.
• Properly utilizes, maintains, and returns equipment and utensils to prevent damage, loss, or undue maintenance.
• Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to Chef de Partie.
• Responsible for performance, appearance, dress and personal conduct in accordance with company rules and regulations.
• Ensure Guest Satisfaction Scores are met for food ratings in assigned area.
• Follows guidelines and instructions established by Chef de Partie and/or Chef de Cuisine.
• Maintains a high level of productivity, cleanliness, and sanitation throughout entire work shift.

Skills, Knowledge & Expertise:

• Good listening skills and able to follow instructions.
• Shows initiative in performing culinary tasks.
• Asks questions if tasks are unclear.
• Team player

Desired Skills & Experience:

• 1+ years' experience in a 5-star+ hotel, cruise ship or high-profile restaurant performing the functions of a similar position.
• Experience in high volume operation of at least 100 meals per service.
• Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred.
• Extensive kitchen machinery and knife safety knowledge.
• Ability to effectively read, write and speak English.
• Preferred: Degree from accredited culinary college or university.

Note: Other duties as assigned included and not limited to Health, Environmental, Safety and Security responsibilities.

XML job scraping automation by YubHub

We are seeking a Demi Chef de Partie Pastry to join our team. As a member of our culinary team, you will be responsible for executing production in the Pastry area and stations according to company recipes and presentation, as directed by the Executive Pastry & Bakery Chef or Chef de Partie Pastry.

Key Responsibilities:

• Execute production in the Pastry area and stations according to company recipes and presentation, as directed by the Executive Pastry & Bakery Chef or Chef de Partie Pastry.
• Practice batch cooking and preparation (for soufflés, puddings, crème brûlée, and other pastry items) and demonstrate an ongoing understanding of the ingredient consumption required for daily production in accordance with company recipes.
• Supervise and mentor Commis Pastry in an assigned service station during operational activities and assist in on-the-job training for new hire Pastry staff as directed by the Executive Pastry & Bakery Chef or Chef De Partie Pastry.
• Maintain a current and accurate knowledge of public health standards, and ensure continuous compliance with all hotel-related public health and food management policies and procedures.

Requirements:

• Formal qualification in Pastry Arts from a recognized culinary training institution.
• At least four years of pastry experience with at least one year experience as 1st Commis Pastry
• Recent experience in high-volume Pastry production preferably from large hotels/resorts or cruise ships.
• Solid knowledge of international pastry recipes and preparation process
• Solid knowledge of USPH Standards, Food Safety and Waste Management.
• Command of the English language, both verbal and written.
• Understanding of the foundation of guest service; ability and willingness to deliver outstanding service to our guests.

Benefits:

• Competitive salary package.
• Own comfortable double cabin - your private space to relax and recharge.
• Company-paid travel to and from the ship, so you can focus on the journey ahead.
• Access to exclusive areas and benefits onboard (depending on the rank and occupational group).
• Vibrant recreation and welfare program designed to support your well-being and work-life balance.
• Access to exceptional learning and development opportunities to grow your skills and advance your career.
• Chance to travel the world, exploring exciting destinations while doing what you love.
• Welcoming, inclusive, and dynamic work environment where your contributions are valued.

XML job scraping automation by YubHub

Key Responsibilities:

• Execute production in the Pastry area and stations according to company recipes and presentation, as directed by the Executive Pastry & Bakery Chef or Chef de Partie Pastry.
• Ensure that assigned section recipe files are maintained and available to assigned staff.
• Practice batch cooking and preparation (for soufflés, puddings, crème brûlée, and other pastry items) and demonstrate an ongoing understanding of the ingredient consumption required for daily production in accordance with company recipes.
• Supervise and mentor Commis Pastry in an assigned service station during operational activities and assist in on-the-job training for new hire Pastry staff as directed by the Executive Pastry & Bakery Chef or Chef De Partie Pastry.
• Maintain a current and accurate knowledge of public health standards, and ensure continuous compliance with all hotel-related public health and food management policies and procedures.

Requirements:

• Formal qualification in Pastry Arts from a recognized culinary training institution.
• At least four years of pastry experience with at least one year experience as 1st Commis Pastry.
• Recent experience in high-volume Pastry production preferably from large hotels/resorts or cruise ships.
• Solid knowledge of international pastry recipes and preparation process.
• Solid knowledge of USPH Standards, Food Safety and Waste Management.
• Command of the English language, both verbal and written.
• Understanding of the foundation of guest service; ability and willingness to deliver outstanding service to our guests.
• Motivation to excel in all aspects of job duties and responsibilities.
• Personable communicator with outstanding social skills and a warm, friendly, and caring personality.
• Ability to continuously surprise and delight guests throughout their cruise experience.
• Commitment to establish and maintain courteous and professional working relationships in a diverse cultural environment.

Benefits:

• Competitive salary package.
• Own comfortable double cabin - your private space to relax and recharge.
• Company-paid travel to and from the ship, so you can focus on the journey ahead.
• Access to exclusive areas and benefits onboard (depending on the rank and occupational group).
• Vibrant recreation and welfare program designed to support your well-being and work-life balance.
• Access to exceptional learning and development opportunities to grow your skills and advance your career.
• Chance to travel the world, exploring exciting destinations while doing what you love.
• Welcoming, inclusive, and dynamic work environment where your contributions are valued.

Join us and become part of a global team that's passionate about delivering unforgettable experiences,both for our guests and for one another.

XML job scraping automation by YubHub

Key Responsibilities

• Comply with company policy regarding waste separation and environmental compliance.
• Act as a company ambassador for food waste by creating minimal food waste when preparing any product.
• Responsible for overall quality, quantity, attractiveness and correctness of all food items prepared and served.
• Implementing and executing food handling and cleaning procedures for the galley in accordance with USPH standards.
• Follows all HACCP procedures set by the company.
• Properly utilizes, maintains, and returns equipment and utensils to prevent damage, loss, or undue maintenance.
• Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to Chef de Partie.
• Responsible for performance, appearance, dress and personal conduct in accordance with company rules and regulations.
• Ensure Guest Satisfaction Scores are met for food ratings in assigned area.
• Follows guidelines and instructions established by Chef de Partie and/or Chef de Cuisine.
• Maintains a high level of productivity, cleanliness, and sanitation throughout entire work shift.
• Perform other job-related functions as assigned.

Skills, Knowledge & Expertise

• 2+ years' experience in a 5-star+ hotel, cruise ship or high-profile restaurant performing the functions of a similar position.
• Experience in high-volume operation of at least 100 meals per service.
• DEFU - November 2020
• Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred.
• Extensive kitchen machinery and knife safety knowledge.
• Ability to effectively read, write and speak English.
• Preferred: Degree from accredited culinary college or university.

XML job scraping automation by YubHub

We are seeking a skilled and experienced Chef de Partie to join our culinary team on board one of our vessels. As a Chef de Partie, you will be responsible for directing and overseeing team members and overall food preparation, production, and presentation in various assigned areas.

Key Responsibilities:

• Comply with company policy regarding waste separation and environmental compliance.
• Implementing and executing food handling and cleaning procedures for the galley in accordance with USPH standards.
• Follows all HACCP procedures set by the company.
• Directly supervise all food being prepared and served in assigned specialty restaurant according to standard menus and recipes as established by the company.
• Responsible for overall quality, quantity, attractiveness and correctness of all food items served from the partie as per company standards.
• Ensures all food cost targets are achieved for assigned station.
• Ensure all food Guest Satisfaction Scores in coordination with Chef de Cuisine or Sous Chef are met for food ratings for assigned station.
• Directs, supervises, assists and trains all team members assigned to the partie.
• Responsible for performance, appearance, dress and personal conduct of all employees assigned to the partie.
• Prepares a daily work plan for all team members assigned to the partie in accordance with the planned menu and recipes for the day.
• Monitors and controls actual hours worked of team members assigned to the partie and reports and discrepancies to the Sous Chef or Chef de Cuisine of the partie.
• Prepares a daily requisition for Executive Chef for all items ordered from stores for use in the partie.
• Check quality and quantity of items ordered and received from stores.
• Ensures proper food storage in accordance to USPH procedures and thereafter in accordance to standard corporate recipes, reporting any discrepancies to the Sous Chef or Chef de Cuisine.
• Supervises and inspects overall operation cleanliness and clean up after each service period following provided checklists and cleaning schedules.
• Assigns all cleaning responsibilities within the partie according to the cleaning schedule and follows up on overall cleanliness of the work area and equipment.
• Reports and malfunctioning equipment or furnishings in need of repair or refurbishing to the Executive Sous Chef of the partie.
• Proper use of equipment and utensils to prevent damage or undue maintenance.
• Works closely with galley leadership and other department leaders.
• Perform other job related functions as assigned.

Core Capabilities:

• Multi-tasking and all around culinarian and leader.
• Builds a strong team and fosters collaboration.
• Able to manage high volume and fine dining teams.
• Acts as a corporate brand ambassador with onboard teams supporting and driving all long-term company goals and brand direction.
• Good communication skills.

Note: Other duties as assigned included and not limited to Health, Environmental, Safety and Security responsibilities.

Skills, Knowledge & Expertise:

• 3+ years' experience in a 5-star+ hotel, cruise ship or high-profile restaurant performing the functions of a similar position.
• 2+ year experience in a supervisory position preferably in a multi-nationality setting with a proven ability to provide orientation and training.
• Experience supervising, and training at least 5 team culinary employees.
• Experience in high volume operation of at least 100 meals per service.
• Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred.
• Extensive kitchen machinery and knife safety knowledge.
• Experience working in all major culinary brigade stations with extensive knowledge in designated station.
• Working knowledge of computers and the ability to navigate within a variety of software programs.
• Ability to effectively read, write and speak English.
• Preferred: Degree from accredited culinary college or university.

XML job scraping automation by YubHub

Key responsibilities include practicing batch cooking and preparation, supervising and mentoring Commis Pastry, maintaining a current and accurate knowledge of public health standards, and ensuring continuous compliance with all hotel-related public health and food management policies and procedures.

To be successful in this role, you will need formal qualification in Pastry Arts from a recognized culinary training institution, at least four years of pastry experience with at least one year experience as 1st Commis Pastry, recent experience in high-volume Pastry production preferably from large hotels/resorts or cruise ships, solid knowledge of international pastry recipes and preparation process, and solid knowledge of USPH Standards, Food Safety and Waste Management.

In addition to your technical skills, you will need to possess excellent communication and interpersonal skills, be able to work effectively in a team environment, and have a strong commitment to delivering exceptional customer service.

This is a great opportunity to join a dynamic and innovative company that is passionate about delivering unforgettable experiences for our guests and for one another.

Benefits include a competitive salary package, your own comfortable double cabin, company-paid travel to and from the ship, access to exclusive areas and benefits onboard, a vibrant recreation and welfare program, access to exceptional learning and development opportunities, the chance to travel the world, and a welcoming, inclusive, and dynamic work environment.

XML job scraping automation by YubHub

Key Responsibilities

• Execute production in the Pastry area and stations according to company recipes and presentation, as directed by the Executive Pastry & Bakery Chef or Chef de Partie Pastry.
• Ensure that assigned section recipe files are maintained and available to assigned staff.
• Practice batch cooking and preparation (for soufflés, puddings, crème brûlée, and other pastry items) and demonstrate an ongoing understanding of the ingredient consumption required for daily production in accordance with company recipes.
• Supervise and mentor Commis Pastry in an assigned service station during operational activities and assist in on-the-job training for new hire Pastry staff as directed by the Executive Pastry & Bakery Chef or Chef De Partie Pastry.
• Maintain a current and accurate knowledge of public health standards, and ensure continuous compliance with all hotel-related public health and food management policies and procedures.

Skills, Knowledge & Expertise

• Formal qualification in Pastry Arts from a recognized culinary training institution.
• At least four years of pastry experience with at least one year experience as 1st Commis Pastry.
• Recent experience in high-volume Pastry production preferably from large hotels/resorts or cruise ships.
• Solid knowledge of international pastry recipes and preparation process.
• Solid knowledge of USPH Standards, Food Safety and Waste Management.
• Command of the English language, both verbal and written.
• Understanding of the foundation of guest service; ability and willingness to deliver outstanding service to our guests.

Benefits

This position involves regular physical activity, including standing for extended periods and lifting or moving heavy items in line with operational requirements.

Embark on a career adventure like no other! As part of the Princess Cruises team, you’ll enjoy:

• A competitive salary package.
• Your own comfortable double cabin - your private space to relax and recharge.
• Company-paid travel to and from the ship, so you can focus on the journey ahead.
• Access to exclusive areas and benefits onboard (depending on the rank and occupational group).
• A vibrant recreation and welfare program designed to support your well-being and work-life balance.
• Access to exceptional learning and development opportunities to grow your skills and advance your career.
• The chance to travel the world, exploring exciting destinations while doing what you love.
• A welcoming, inclusive, and dynamic work environment where your contributions are valued.

XML job scraping automation by YubHub

By applying to this position, your application will be submitted to PT Alpha Magsaysay, one of Princess Cruises' official Hiring Partners based in Indonesia.

A recruiter from PT Alpha Magsaysay will contact you soon if your qualifications align with our requirements for this position.

As the world's leading cruise line, we understand that our guests have high expectations of us, and we have high expectations of our team members.

We appreciate your patience as we carefully review each candidate.

Set a course for adventure with Princess Cruises!

The employer of choice in the cruise industry, our fleet of Love Boats offer exceptional facilities and extensive professional development and recreational programs for our valued teammates who hail from more than 60 countries around the globe.

An iconic brand beloved by millions, we love people who love what they do and work together to help our guests create a lifetime of wonderful memories while providing friendly, attentive and authentic service like only Princess can.

As a member of the Princess Family, you’ll enjoy a truly adventurous career with excellent incentives, unlimited opportunities for growth, and ports of call that will leave you breathless.

Key Responsibilities:

• The 1st Commis Chef is responsible for assisting the Sous Chef and Chef de Partie in producing and delivering the best culinary experience at sea.

• The role requires a strong understanding of international cuisine, recipes and culinary processes and food safety practices.

• Job responsibilities include adhering to company recipes, daily production schedules, demonstrating an ongoing understanding of the ingredient consumption required for daily production to minimize food waste during production.

• The role also requires demonstrating commitment to safety, compliance with international regulations and Company standards, and upholding the company's values while maintaining professional relationships, and promoting a harassment-free environment.

Skills, Knowledge & Expertise:

• At least 1 to 2 years of prior work experience in a culinary environment as Commis Chef or similar roles.

• Culinary related education (Preferred).

• Knowledge of basic food preparation, presentation, and preservation.

• Basic knowledge of Public Health, Food Safety and Sanitation regulations and procedures.

• Ability to organize and complete work by deadlines.

• Good English language skills, both verbal and written.

• Ability to work in a large multinational environment.

Benefits:

This position involves regular physical activity, including standing for extended periods and lifting or moving heavy items in line with operational requirements.

Embark on a career adventure like no other! As part of the Princess Cruises team, you’ll enjoy:

• A competitive salary package.

• Your own comfortable double cabin - your private space to relax and recharge.

• Company-paid travel to and from the ship, so you can focus on the journey ahead.

• Access to exclusive areas and benefits onboard (depending on the rank and occupational group).

• A vibrant recreation and welfare program designed to support your well-being and work-life balance.

• Access to exceptional learning and development opportunities to grow your skills and advance your career.

• The chance to travel the world, exploring exciting destinations while doing what you love.

• A welcoming, inclusive, and dynamic work environment where your contributions are valued.

Join us and become part of a global team that’s passionate about delivering unforgettable experiences,both for our guests and for one another.

XML job scraping automation by YubHub

Responsibilities:

• Assist in the production and delivery of high-quality meals
• Maintain a clean and safe kitchen environment
• Adhere to company recipes and daily production schedules
• Demonstrate an ongoing understanding of ingredient consumption required for daily production to minimize food waste
• Commit to safety, compliance with international regulations and Company standards, and uphold the company's values while maintaining professional relationships and promoting a harassment-free environment

Requirements:

• At least 1 to 2 years of prior work experience in a culinary environment as Commis Chef or similar roles
• Culinary related education (Preferred)
• Knowledge of basic food preparation, presentation, and preservation
• Basic knowledge of Public Health, Food Safety and Sanitation regulations and procedures
• Ability to organize and complete work by deadlines
• Good English language skills, both verbal and written
• Ability to work in a large multinational environment

Benefits:

• Competitive salary package
• Own comfortable double cabin
• Company-paid travel to and from the ship
• Access to exclusive areas and benefits onboard
• Vibrant recreation and welfare program
• Exceptional learning and development opportunities
• Chance to travel the world
• Welcoming, inclusive, and dynamic work environment

XML job scraping automation by YubHub