Chef-Bound to Denarau, Fiji Islands

Mecer Consulting Limited; Philippines; Sur place; PHP 424 000 - 792 000; Plein temps

Résumé du poste

SOUTH SEA CRUISES seeks a skilled chef to prepare and cook a variety of dishes to the menu aboard our luxury galley. You will lead kitchen staff, ensure sanitary operations, and maintain inventory while delivering exceptional onboard dining.

Ideal candidates hold a diploma in Hotel & Restaurant Management or Culinary Arts, with at least 2 years of high-standard galley experience, preferably on luxury yachts or cruise ships.

Qualifications

• College or vocational diploma/short course in Hotel & Restaurant Management, Culinary Arts, or related field.
• At least 2 years of experience in a high-standard galley, preferably onboard luxury yachts or cruise ships.
• Proven ability to manage food inventory, menu planning, and kitchen hygiene compliance.

Responsabilités

• Prepare and cook a variety of dishes according to the menu.
• Ensure the kitchen is clean, hygienic, and organized.
• Manage kitchen staff and delegate tasks effectively.
• Monitor inventory and order supplies as needed.
• Develop new recipes and improve existing ones.
• Adhere to food safety and sanitation standards.

Connaissances

Inventory management

Menu planning

Kitchen hygiene

Staff management

Food safety

Formation

Diploma in Hotel & Restaurant Management

Outils

Kitchen equipment knowledge

Description du poste

Job Responsibilities

• Prepare and cook a variety of dishes according to the menu.
• Ensure the kitchen is clean, hygienic, and organized.
• Manage kitchen staff and delegate tasks effectively.
• Monitor inventory and order supplies as needed.
• Develop new recipes and improve existing ones.
• Adhere to food safety and sanitation standards.

Job Details

Principal/Employer’s Name: SOUTH SEA CRUISES

Worksite: DENARAU, FIJI ISLANDS

Qualifications

• College or vocational diploma/short course certificate in Hotel & Restaurant Management, Culinary Arts, or any food-related field.
• At least 2 years of experience in a high-standard galley, preferably onboard luxury yachts or cruise ships.
• Proven ability to manage food inventory, menu planning, and kitchen hygiene compliance.