SBN - Demi Chef de Partie- Crew Mess- Singa Department: Galley Employment Type: Fixed Term Contract Location: Philippines - Singa Reporting To: Executive Chef de Cuisine Description The Demi Chef de Partie is responsible to produce
HAL - 2nd Commis Pastry - UPL Department: Galley Employment Type: Fixed Term Contract Location: Philippines - UPL Reporting To: Pastry Chef Description Handles and prepares food for service to guests and crew according to the
HAL - General Galley Steward - UPL Application Deadline: 31 December 2027 Department: Stewarding Employment Type: Fixed Term Contract Location: Philippines - UPL Reporting To: Chief Steward Description Operates, maintains and cleans equipment, china, glassware, and
HAL - Asst Butcher - UPL Department: Galley Employment Type: Fixed Term Contract Location: Philippines - UPL Reporting To: Chief Butcher Description Handles and prepares butcher department products for service to passengers and crew according to
Were hiring for fresh graduates! As a Culinary Assistant / Ham Chef, you will be responsible for food preparation (ham and cheese samples), maintaining strict quality control, and ensuring kitchen equipment and tools are utilized safely
Reports To : Executive Chef Department: Galley / Culinary Position Summary As the Executive Sous Chef, you will serve as the second-in-command of our shipboard culinary team, supporting the Executive Chef in leading daily galley operations
Position Summary: The Chef de Cuisine is responsible for delivering high-quality, efficient, and individualized food preparation within their assigned outlet. Working in accordance with Company Policies and strict Public Health standards, this role manages daily galley
Key Responsibilities: Culinary Excellence & Operations: Oversee daily food preparation, menu planning, and station execution in your assigned outlet. Ensure strict adherence to recipes, portion controls, and immaculate presentation. Leadership & Mentorship: Manage, schedule, and train
KEY RESPONSIBILITIES Prepare all basic food items for the menu requested by their supervisor. Must possess advanced knife handling skills. Must be able to work in any section of a kitchen. Must have a good food knowledge
Reports To : Executive Chef Department: Galley / Culinary Position Summary As the Executive Sous Chef, you will serve as the second-in-command of our shipboard culinary team, supporting the Executive Chef in leading daily galley operations
Job Summary: The Line Cook is responsible for preparing, cooking, and plating menu items according to the restaurant’s recipes and quality standards. The role ensures efficient kitchen operations by maintaining food quality, cleanliness, and timely food
Job Summary: The Line Cook is responsible for preparing, cooking, and plating menu items according to the restaurant’s recipes and quality standards. The role ensures efficient kitchen operations by maintaining food quality, cleanliness, and timely food