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La oferta ha caducado

Executive Chef - Grand Circle Cruise Line

  • Salario: No especificado
  • Área: Cocina, Jefe de cocina
  • Tipo de contrato: Temporal
  • Tipo de jornada: Sin especificar

Descripción de la oferta

Nº Vacantes : 1

¿Dónde trabajará el candidato/a? On Board

GCCL ships have a capacity from 46 to 216 passengers, served by 14 to 104 employees depending on the ship and region. We do serve exclusively American travelers.

Our company Mission and Vision create a dynamic and rewarding working environment for our associates, and create the standards by which we deliver our service to our travelers.

For our ship teams we are looking for flexible, open minded and passionate EXECUTIVE CHEF:


• Practicing GCCL values
• Leading, coordinating, supporting, motivating, training, and evaluating galley team
• Monitoring and ensuring culinary service is up to the highest standards
• Responsible for ensuring "mise en place", appropriate storage, and keeping of goods
• Responsible for hygiene in the galley in accordance with HACCP regulations
• Actively supporting and assisting culinary and restaurant team
• Responsible for ordering food as well as stock, cost, and budget control
• Participating in on board events and interacting with guests
• Any other duties advised by Hotel Manager/Traveling Executive Chef


We will provide an environment that fosters professional development and encourages personal growth for our associates. We maintain competitive compensation and benefits packages relative to the industry and community. We conduct business with respect for each individual and their role within the organization.

Requisitos

• Practicing GCCL values
• Leading, coordinating, supporting, motivating, training, and evaluating galley team
• Monitoring and ensuring culinary service is up to the highest standards
• Responsible for ensuring “mise en place”, appropriate storage, and keeping of goods
• Responsible for hygiene in the galley in accordance with HACCP regulations
• Actively supporting and assisting culinary and restaurant team
• Responsible for ordering food as well as stock, cost, and budget control
• Participating in on board events and interacting with guests
• Any other duties advised by Hotel Manager/Traveling Executive Chef

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