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 and understanding of culinary terms. • Must be able to read, understand, follow, and prepare company recipes. • Must be proficient in effecting completing tasks, work efficiently and productively. • Always follow Public Health according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) within their section. • Maintain their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the vigente inspectors. • Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations.
QUALIFICATION
• A minimum of 4 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Line Cook (shipboard experience preferred).



• A culinary school degree is required. • Very strong management skills in a multicultural and dynamic environment. • Very strong communication, problem solving, decision making, and people skills. • Superior customer service, teambuilding, and conflict resolution skills. • Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques. • Strong planning, coaching, organizing, staffing, controlling, and evaluating skills. • Intermediate computer software skills required.
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📌 Line Cook - bilbao (España)
🏢 Celebrity Cruises
📍 España