/

WORK ON BOARD -  THE APOLLO GROUP

Valparaiso, Chile

APOLLO CAREERS

The Apollo Group is proud to employ more than 10,000 crewmembers around the world. Positions are available in a wide range of services. Find your next career opportunity with us.

SHARE






CAREER OPPORTUNITIES IN CULINARY:

Title: Executive Sous Chef

Reports to: Executive Chef

Subordinates: All Galley crew

Job Objective

The major goal of the position is to assist the Executive Chef in the supervision of the galley’s operation in line with the Company’s Rules and regulations.

Education/Training

Possess a culinary school degree and a minimum of five years experience as First Cook/Sous-

Chef in a hotel or a convention banqueting service or relevant ship’s experience.

Language requirements:

Must be fluent in English.

Computer knowledge:

Must be able to understand and operate the Apollo ICS/FBS system

Profile:

Must be able to work quickly and efficiently.

Has the ability to taste all foods to assure correct preparation.

Punctual.

Ability to work with an international team.


Position Title: Sous-Chef

Department: Culinary Sub-Department Management

Reports To: Chef De Cuisine, Executive Sous-Chef, Executive Chef, Senior Executive Chef

Direct Reports: Chef De Partie, Asst Chef De Partie, Cook, Assistant Cook.

Position summary

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.


Knowledge, experience, skill, and/or abilit 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.

Preferred

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

High School Diploma or international equivalent.

3-year apprenticeship for professional chefs or a Degree in Culinary Arts.

USPH or HACCP certification.

STCW preferred.


Position Title: Chef De Partie Trainee

Department: Food Sub-Department Culinary

Reports To: Junior Sous-chef, Sous-Chef, Chef De Cuisine, Executive Sous-chef, Executive Chef

Direct Reports: Assistant Chef De Partie, Assistant Cook, Junior Assistant Cook

Position summary

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

Required

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.

Preferred

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 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 seniorlevel

management and owner representatives.

Position Title: Junior Sous-Chef

Department: Culinary Sub-Department Management

Reports To: Chef De Cuisine, Executive Sous-Chef, Executive Chef, Senior Executive Chef

Direct Reports: Chef De Partie, Asst Chef De Partie, Cook, Assistant Cook

Position summary

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 guest satisfaction.

Qualifications

Knowledge, experience, skill, and/or ability

Required

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.

Preferred

Cruise Ship Experience at a level of Chef de Partie or above.

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.

Position Title: Assistant Chef De Partie

Department: Food Sub-Department Culinary

Reports To: Chef De Partie

Direct Reports: Assistant Cook, Junior Assistant Cook

Position summary

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 Galley Operation.

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 everytime.

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.

Preferred

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 seniorlevel management and owner representatives.

Position Title: Cook

Department: Food Sub-Department Culinary

Reports To: Asst Chef De Partie, Chef De Partie

Direct Reports: Assistant Cook

Position summary

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

Required

High school graduate, with a minimum of 3 years in kitchen operations.

Preferred

Previous Cruise ship experienced preferred but not essential.

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.

Position Title: Assistant Cook

Department: Food Sub-Department: Culinary

Reports To: Cook, Asst Chef De Partie, Chef De Partie

Direct Reports: N/A

Position Summary

The primary responsibility of the Assistant Cook is to prepare the ground work for the daily menu items under the supervision of the section leader or manager, and following recipes and guidelines provided.

Qualifications

Knowledge, experience, skill, and/or ability

Required

 High School education or international equivalent.

 Minimum of 3 years in kitchen operations.

 Fluent in written and spoken English.

 Communicate effectively with the senior management.

 Possess ability to lead and make decisions.

 Good administrative skills.

 Experienced in coaching subordinates.

 Must be cost and quality conscious.

 Adhere to specific scheduled work hours, yet be flexible if circumstances require it.

 Work with international team members.

 Perform assigned duties under pressure (time constraints).

Preferred

 Cruise ship experience.

 Fluency in additional language(s)

Required computer skills

 N/A

Education/experience/certifications

 High School education or international equivalent.

 Culinary School degree.

 Food Hygiene Certification preferred but not essential.

 STCW.

 Equivalent combination of education and experience.

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 .

Remember take the galley test before to apply...