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GALLEY TEAM

--ISM Agency Argentina--

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OPEN POSITIONS:

  • CHEF DE PARTIE TRAINEE

  • ASST. CHEF DE PARTIE

  • JUNIOR SOUS CHEF 

  • SOUS CHEF 

  • COOK

 

CHEF DE PARTIE TRAINEE


The Chef De Partie Trainee is a newly hired crewmember under evaluation of his abilities to takes the opportunity to lead a section assigned by the Galley Management and oversee the entire production in his assigned area and with minimum supervision. The Chef de Partie Trainee takes the full ownership as an independently motivated professional and can be assigned in any area of the Galley, be it hot or cold section and for a necessary shipboard training prior evaluation.

His experience in culinary arts encourages leadership as a confident junior manager, organized and adept with the production for each outlet. 
Qualifications

Knowledge, experience, skill, and/or ability
High school graduate, with a minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef De Partie role. Or ships experience
Required computer skills

Microsoft Office Suite 2003 and higher (Word, Excel, Outlook).
Basic Windows XP, Vista and Windows 7 Operating Platform knowledge

Education/experience/certifications
Culinary School degree.   Food Hygiene Knowledge.
 STCW.

Other Skills
Knowledge of general office practices,
procedures and equipment; ability to prioritize tasks and work independently; strong organizational, interpersonal and communication skills; ability to interact with senior- level management and owner representatives.


 




ASST CHEF DE PARTIE


The Assistant Chef de Partie works under the guidance of the Chef De Partie and Sous Chef to oversee a section with as little supervision as possible and can be assigned independently. They are a good team player and a motivated professional with advanced cooking and knife skills. Their experience has proved them competent in Culinary and familiar with high quality operations and presentation standards. The Assistant Chef De Partie must have strong leadership skills and the ability to train and coach subordinates, and is the link between the Galley Management and all other lower positions in a GalleyOperation.

The Assistant Chef De Partie needs to be efficient, flexible and open to change. They accomplish the production of international recipes on a daily basis displaying their quality preparation and presentation skills each and every time.

Qualifications

Knowledge, experience, skill, and/or ability

Required

High school graduate, with a minimum of 5 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Asst. Chef De Partie role.
Cruise Ship Experience.


Required computer skillS
Microsoft Office Suite 2003 and higher (Word, Excel, Outlook).
Basic Windows XP, Vista and Windows 7 Operating Platform knowledge.

  

education/experience/certifications
Culinary School degree.

Food Hygiene Certification. 
STCW.

Other Skills
Knowledge of general office practices, procedures and equipment; ability to prioritize tasks and work independently; strong organizational, interpersonal and communication skills; ability to interact with senior- level management and owner representatives

SOUS CHEF


The Sous Chef must maintain an efficient operation in his respective production area, constantly analyzing quality and cost of food productions, keeping within his set budget and monitoring time management. He provides ongoing training and ensures that the standards set by the Corporate Offices are followed. He ensures safe,  quality food products and complete guest satisfaction.


Qualifications

Knowledge, experience, skill, and/or ability

Required
Advanced Culinary Skills, Leadership Experience. Requires a minimum of 8 years in the profession (Quality Hotels and Restaurants).
At least 2 years of experience in a management role in a well-recognized luxury hospitality establishment or upscale cruise line.

 

Required computer skillS
Microsoft Office Suite 2003 and higher (Word, Excel, Outlook).
Basic Windows XP, Vista and Windows 7 Operating Platform knowledge.

  

education/experience/certifications
High School Diploma or international equivalent
3-year apprenticeship for professional chefs or a Degree in Culinary Arts
USPH or HACCP certification
STCW

Other Skills
Knowledge of general office practices, procedures and equipment; ability to prioritize tasks and work independently; strong organizational, interpersonal and communication skills; ability to interact with senior- level management and owner representatives

JUNIOR SOUS CHEF


The Junior Sous Chef must maintain an efficient operation in his respective production area, constantly analyzing quality and cost of food productions, keeping within his set budget and monitoring time management.  He provides ongoing training and ensures that the standards set by the Corporate Offices are followed. He ensures safe, quality food products and complete guestsatisfaction.

The main focus of the position is the control on the floor by a hand’s on approach


Qualifications
Knowledge, experience, skill, and/or ability
Requires a minimum of 8 years in the profession in a well-recognized luxury hospitality establishment or upscale cruise line
At least 2 years of experience in a similar position in a well-recognized luxury hospitality establishment or upscale cruise line
Required computer skills

Microsoft Office Suite 2003 and higher (Word, Excel, Outlook).

Basic Windows XP, Vista and Windows 7 Operating Platform knowledge

Education/experience/certifications
3-year apprenticeship for professional chefs or a Degree in Culinary Arts
USPH or HACCP certification preferred

 STCW.

Other Skills
Knowledge of general office practices, procedures and equipment; ability to prioritize tasks and work independently; strong organizational, interpersonal and communication skills; ability to interact with senior- level management and owner representatives.

 

 



  COOK

 

The Cook has the responsibility to prepare the ground work for the daily menu items under a minimal supervision of his section leader or manager and following recipes and guidelines provided. He must possess a good basic professional knowledge of all sections in a classic kitchen.

They can identify flavor balance and take corrective action when needed and hold more of a responsibility for the overall product with the section leader. Most often candidates have previous ship experience and USPH knowledge. The Cook has advanced knife handling skills, confidence with the timing of food preparation and better control of wastage. 

Qualifications
Knowledge, experience, skill, and/or ability
High school graduate, with a minimum of 3 years in kitchen operations
Required computer skills

Microsoft Office Suite 2003 and higher (Word, Excel, Outlook).

Basic Windows XP, Vista and Windows 7 Operating Platform knowledge

Education/experience/certifications
Culinary School degree
Food Hygiene Certification preferred but not essential. 
STCW


Other Skills
Knowledge of general office practices,
procedures and equipment; ability to prioritize tasks and work independently; strong organizational, interpersonal and communication skills; ability to interact with senior- level management and owner representatives.


 



Travel:

The company pay for all flights to Vessel

Accommodations

Your accommodation comprises a shared cabin, with toilet and shower facilities. The crew accommodations are small and you need to be able to live in a very compact space.

Benefits

  • Live on board rent-free
  • Experience fantastic travel opportunities