Line Cook

Celebrity Cruises; India; On-site; INR 2,561,000 - 3,414,000; Full time

Job summary

Celebrity Cruises is seeking a Line Cook to work aboard our cruise ships, joining a multicultural galley team responsible for high-end food preparation and presentation. You will read and execute company recipes, maintain hygiene standards, and support various kitchen stations as needed.

The role requires at least 4 years in upscale hospitality settings and 2 years as a Line Cook, with shipboard experience preferred.

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 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.

Skills

Communication

Problem solving

Decision making

People skills

Planning

Coaching

Organizing

Staffing

Controlling

Evaluation

Education

Culinary school degree

Tools

Computer software

Job description

• 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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