Line Cook

Celebrity Cruises; Alappuzha; On-site; INR 1,920,000 - 2,987,000; Full time

Job summary

Celebrity Cruises seeks an experienced Line Cook to prepare basic items per supervisor request aboard a ship, requiring advanced knife handling and versatility across kitchen sections. A strong food knowledge, ability to follow company recipes, and efficient work habits are essential to meet health and safety standards.

The role emphasizes reading recipes, adhering to policies, and maintaining clean, compliant work areas under multicultural team supervision, with duties observed for shipboard

Qualifications

• A minimum of 4 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Line Cook (shipboard experience preferred).
• A culinary school degree is required.
• Very strong management skills in a multicultural and dynamic environment.
• Very strong communication, problem solving, decision making, and people skills.
• Superior customer service, teambuilding, and conflict resolution skills.
• Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
• Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
• Intermediate computer software skills required.

Responsibilities

• Prepare all basic food items for the menu requested by their supervisor.
• Must possess advanced knife handling skills.
• Must be able to work in any section of a kitchen.
• Must have a good food knowledge and understanding of culinary terms.
• Must be able to read, understand, follow, and prepare company recipes.
• Must be proficient in completing tasks, work efficiently and productively.
• Always follow Public Health according to company standards and expectation within their section.
• Maintain their assigned area in preparation for announced or unannounced United States Public Health type inspection.
• Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations.

Skills

Line Cook

Knife Skills

Multicultural Environment

Communication

Food Knowledge

Culinary Terms

People Skills

Problem Solving

Reading Recipes

Planning & Organizing

Education

Culinary School Degree

Tools

Kitchen Software

Job description

KEY RESPONSIBILITIES

• Prepare all basic food items for the menu requested by their supervisor.
• Must possess advanced knife handling skills.
• Must be able to work in any section of a kitchen.
• Must have a good food knowledge and understanding of culinary terms.
• Must be able to read, understand, follow, and prepare company recipes.
• Must be proficient in effecting completing tasks, work efficiently and productively.
• Always follow Public Health according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) within their section.
• Maintain their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors.
• Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations.

QUALIFICATION

• A minimum of 4 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Line Cook (shipboard experience preferred).
• A culinary school degree is required.
• Very strong management skills in a multicultural and dynamic environment.
• Very strong communication, problem solving, decision making, and people skills.
• Superior customer service, teambuilding, and conflict resolution skills.
• Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
• Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
• Intermediate computer software skills required.

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