Areas of responsibility:
Responsible for the kitchen areaResponsible for the professional preparation and distribution of daily meals, including breakfast buffetResponsible for ordering foodResponsible for ensuring compliance with the hygiene standards of the HACCPSupervise and train 5-15 employeesCost and budget controlEnsure compliance with all standards in the kitchen areaParticipation in representative events on board
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Education as a cook2 years leadership experienceExperience on a ship is a plusFluent in German and English; other languages are a plusCustomer-orientedAt least 26 years old
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