Requirements

Min. 2 years’ experience in the galley operation
Experience in 4* or 5* operations (Hotel and/or cruise ships)
Conversational level in the English language
Knowledge of HACCP
Awareness of waste management and recycling
Smart presentation
Self-organized, disciplined, and reliable
Problem solver, troubleshooter
Work under pressure and stressful situation
Team player
Familiar to work in a multicultural environment
Having the eye for excellent food presentation
Willing to assist with other duties

Role and Responsibilities

Providing professional and courteous service on designated workstations according to the Company standards and procedures
Retaining full knowledge of food menu and Company recipes
Welcoming and greeting of guests according to the Company standard
Performing special duties during additional F&B events such as Farewell Parties
Ensuring proper setup and procedures at the assigned station as per Company standards
Taking an active role in creating a positive environment between all departments onboard
Supporting and relieving the dishwasher during the absence and as needed
Ensuring correct food item rotation (FIFO), storing, labeling, and temperature control at the assigned workstation
Informing Supervisor immediately about any guest complaint
Notifying Supervisor about breakage and damage of all equipment and machinery
Maintaining cleanliness front and back of the house according to HACCP and Safety regulations.
Ensuring correct handling of all equipment, machinery, and chemicals
Participating in all Safety Drills as per Captain's orders and ensuring solid knowledge of designated Safety role
Reporting any potential Safety hazards immediately

Additional tasks for Entremetier/Gardemanger

Ensuring proper setup, mise en place for all side dishes, soups, and salad

Additional tasks for Omelettes station

The constant wearing of clean and presentable uniform including a Chef's hat always
Greeting every guest according to the Company standard
Ensuring cleanliness and completeness of the buffet
Supporting the restaurant team at the soup station
Ensuring proper setup and mise en place for the buffet station

Side Tasks

Participating in scheduled trainings, briefings, and meetings
Fulfilling further job-related duties as instructed by the Supervisor, such as luggage service, loading, and garbage off-loading
Assisting with monthly inventories as per Supervisor's instruction
Assisting other departments as per Supervisor's instruction

Salary: starting salary in the first contract is 2.300€/month net+ 2€/day stayed with guests onboard supplemental bonus paid in one amount at the end of the season

Contract type: Swiss, with all the benefits of the Swiss labour laws

SEGÉDSZAKÁCS/JUNIOR COOK