Job Description

THE JOB ROLE IS DEMI CHEF DEPARTIE WHICH MEANS TO ASIST I N FOOD SUPPLY MANAGEMENT
EVEN HAVE TO ASIST THE SHEF WHILE COOKING
EVEVN SERVING TOIME
main role is to perform basic cooking functions within all galleys onboard, which involves buffet preparation and plate presentation in banquet and a la carte style. They must maintain the line's high culinary standard
GOOD COMMUNICATION IS NEEDED
SALLERY WILL BE 15-25K
FOOD AND ACCOMODATION IS GIVEN

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Skills

Management , Communication skills , Food Service worker , Food Production ,

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Qualifications

• Bachelor of Hotel Management (BHM)