Job Description

English and German perfect
Managing the duties in the kitchen and washing-up kitchen and overseeing the efficient use of raw materials in order that preparation and cooking of all food is carried out in compliance with the specified menu descriptions
Giving instructions with regard to the mice en place for the preparation and cooking of foods, or carrying out this personally
Carrying out and supervising preparatory duties such as cleaning, cutting, weighing, mixing, cooking, frying and grilling, with the designated utensils and equipment
Active participation in passing through ordered dishes and/or menus, making changes, checking and garnishing
Responsible for all meals on board

Requirements

Tidying up kitchen areas, cleaning utensils and equipment, stores, removal of waste, washing pans, chef’s knives and kitchen materials in co-operation with the kitchen team.
Responsible for the correct use of kitchen equipment and utensils, overseeing their cleaning, maintenance and immediately reporting any defects to the Captain and the Belgian office if necessary.
Responsible for stock control with the assistance of IN and OUT lists.
Responsible for the correct completion of the order lists on board in compliance with the guidelines of the F&B Manager, and going through these with the CM. These lists should be faxed as agreed to the F&B Manager within the designated time limit.
Adhering to FIFO (FIRST IN/FIRST OUT)
Overseeing and controlling goods supplied with regard to quality and quantity, using delivery notes and order lists
Ensuring that the store areas are arranged efficiently
Processing information from the F&B Manager about food costs and if necessary investigating and correcting any variances
Monitoring the quality of preparation and the cooking of meals against specified instructions about ingredients, recipe, procedure, presentation, control of stored raw materials and stocks, control of processing method and compliance with H.A.C.C.P. hygiene regulations

Company offers

Menu review before the beginning of each meal with restaurant team and food co-ordinator
Giving instructions, stimulating and supervising the preparation and cooking of foods in compliance with the guidelines of the F&B Manager and own understanding
Overseeing the wearing of correct clothing in the kitchen by personnel in compliance with the guidelines specified by the company
Responsible for the fair and correct allocation of free time to personnel

Additional information

If you interested in traveling around the word abroad the best cruise ships and communicate with people, please use only our CV pro-forma, which you can find in our internet site www.eksmaris.com on cruing page: http://www.eksmaris.lt/?lng=en&mod=wagon&id=28. We can accept only English filled CV.