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QUALIFICATIONS

• Intermediate to Advanced knowledge of all basic cooking techniques is required.
• Intermediate to Advanced knowledge of Classical European, International, and World Cuisine, including cooking philosophies and principles are required.
• Basic to Intermediate knowledge and experience to lead in all areas of the galley including buffets, production, alternative restaurants and main galleys is required
• Intermediate to Advanced knowledge of herbs, spices and flavorings, is required.
• Intermediate to Advanced knowledge of all kitchen equipment, tools, and supplies is required.
• Minimum of one (1) year supervisory experience on cruise ship or high volume hotel/restaurant is required.
• Minimum of one (1) year experience in a high production volume restaurant/hotel is required.
• Minimum of one (1) year experience in a fine dining or upscale restaurant is required.
• Minimum of three (3) years of general culinary experience is required.
• Intermediate to Advanced level English verbal and writing skills, including the proper use of English grammar is required.
• Intermediate to Advanced skills in typing and computer software skills (Microsoft Word, Excel, Fidelio, AS400, Micros) are required.
• Intermediate to Advanced experience and ability to convert recipes from metric to U.S. and vice versa for both volume and weight is required.

EDUCATION

• High School Diploma or Foreign Equivalent is required.
• Associates degree, Technical degree or foreign equivalent from a Culinary School is preferred.