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The executive chef is in charge of overseeing the preparation of all meals on a cruise ship. Four or five years of previous experience in a four or five star restaurant plus culinary school training are often prerequisites of the job. He manages the galley staff and plans the menus. The executive chef works closely with the ships food and beverage manager to keep costs within budget.
The sous chef works closely with the galley staff to ensure meals are properly planned and prepared. He may work under the supervision of an executive sous chef, who has final say on the budgeting of meals. The sous chef must be familiar with advanced cooking techniques so he can demonstrate food preparation to his staff.
Chef De Partie
The chef de partie prepares food in an attractive manner for meals and for buffets. He works closely with the sous chef to follow the meals planned by the sous chef.
The first cook or commis 1 oversees the second and third cooks He prepares salads, gravies, soups, desserts and casseroles, at the direction of the chef de partie. The first cook and the people who work under his supervision prepare raw food for cooking.
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