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Basic Qualifications:

• Three years formal culinary training which may consist of an accredited school or recognized apprenticeship

• Minimum three years experience of which at least two years working as Chef de Partie (including apprenticeship) experience in a high volume kitchen environment

 Ship experience REQUIRED

• Ability to lead a culinary team

• Demonstrate natural initiative to undertake or continue a task or activity without regular supervision

• Shown leadership and ability to handle multi-functional and diverse areas

• Able to work with tight timeframes and budget goals

• Must be proficient in all stations in the kitchen

• Knowledge in safe food handling, HACCP / USPH •Ability to follow standardized recipes and proficient in recipe conversion

• Strong written and verbal communication skills

• Good time management and organizational skills

• Basic computer knowledge