All applicants must have a fluent level of english.
Requirements
·
Degree in Pastry arts from a recognized culinary
institution or three year apprenticeship in lieu thereof
·
Minimum of 6 years experience in large volume hotel or
pastry operations preferably with cruise ship experience of which at least 2
years experience was as Chef de Partie Pastry or equivalent rank
·
Must be familiar with menu cycles and daily consumption of
products by itinerary
·
Ability to manage a large volume production schedule and
team
·
Must possess a large repertoire of menu knowledge and
pastry skills
·
Proficient knowledge of MS Office and job related computer
software
·
Ability to speak English clearly
Sous Chef:
Requirements
·
Possess a formal qualification in culinary arts from a recognized
culinary training institution
·
Successfully attend training course offered by UPSHS
(Vessel Sanitation Management)
·
Have at least 6 years of experience in the galley with at
least 3 years experience as Sous Chef in a large Food and Beverage
establishment and or seagoing. Preferably experience in a high-volume food
service facility
·
Excellent leadership and communication skills
·
Ability to speak English clearly
CDP:
Requirements
•
3 years experience as Chef de Partie in a high production culinary
environment at a large Food and Beverage establishment and or Cruise Ship
•
Possess a formal qualification in culinary arts from a
recognized culinary training institution
•
Ability to speak English clearly
•
Possess the ability to supervise a diverse culinary team
·
Excellent leadership and communication skills
Salary in USD
If you are interested send us your resume in english to contacto@jobactiva.cl
