Kitchen/Culinary
Galley Utility
Salary: Approximately USD 561.23 per month.
Contract Type: International Contract.
Requirement: Over 18 and intermediate English.
Description: Assists with kitchen cleaning, washes dishes and utensils, organizes clean plates and cutlery, and separates waste.
Commis Chef/ Commis de Cuisine
Salary: Approximately USD 561.23 per month.
Contract Type: International Contract.
Requirement: Over 18, intermediate English, experience in industrial, hotel, or restaurant kitchens, training in international cuisine desirable.
Description: Prepares mise en place, assists chefs as needed.
Demi Chef de Partie
Salary: Approximately USD 1,364.00.
Contract Type: International Contract.
Requirement: Over 21, advanced English, 3 years of high-volume kitchen experience including 1 year in a leadership role.
Description: Assists the Chef de Partie in all required tasks, prepares meat, fish, seafood, and vegetables as per the menu, helps with breakfast preparations.
Chef de Partie
Salary: Approximately USD 2,400.00.
Contract Type: International Contract.
Requirement: Over 21, advanced English, 6 years of high-end kitchen experience, including 2 in a leadership role.
Description: Guides and trains team leaders, responsible for new menu creation and implementation, audits, and compliance with company kitchen guidelines.
Sous Chef
Salary: Approximately USD 2,931.00 per month.
Requirement: Three years of formal culinary training, which may include an accredited school or a recognized apprenticeship. Minimum of three years of experience, including at least two years working as a Chef de Partie (including apprenticeship) in a high-volume production kitchen environment. Proven leadership skills and the ability to manage multifunctional and diverse kitchen areas. Proficiency in all kitchen stations. Knowledge of safe food handling practices, HACCP, and USPH regulations.
Description: Implement recipe guidelines through recipe booklets, plate presentation, and audits. Provide feedback on recipe development. Maintain food quality standards during storage, production, and service. Assist in meeting food cost goals and budget targets as established onboard.
Chef de Cuisine
Salary: Approximately USD 5,200.00 per month + benefits.
Requirement: Minimum of four years of recent experience in a leadership role at a 4- or 5-star hotel or restaurant, overseeing a high-volume culinary operation. Proven career progression in the culinary field. Certified Chef or equivalent diploma in Culinary Arts. Demonstrated hands-on knowledge of food and beverage products, services, and equipment. Ability to calculate and control potential/projected food costs and understand their impact on the overall budget. Ability to design, develop, and implement high-quality menus based on theme and seasonal availability. Skilled in developing and costing recipes and training staff to execute them to the highest standards. Must be capable of taking ownership and leading the culinary team within the assigned area of responsibility.
Description: Responsible for leading a culinary team of 14 to 25 members, including Chefs and Junior Sous Chefs. Monitor daily production and service levels, interacting with both guests and crew. Organize, coordinate, and execute evening line service, serving up to 1,400 guests across two dinner seatings per night. Organize, coordinate, and execute line service for breakfast, lunch, and production within the assigned area. Supervise proper menu preparation for all allergies and special dietary needs, ensuring training and execution are aligned with strict company guidelines.
