Job Description:
Must have exceptional expertise in culinary, FOH and POS experience and knowledge.
Requires to delivery training and mentor existing, new crew members and all levels of
leadership.
Requires a broad oversight and leadership over the entire FPMS process from Butcher,
Production areas, meal execution through to repurpose and waste with decision making
power.
Is required to report-out successes and gaps to leadership to include developing strategies
and building action plans for improvement.
Effective self-starter and team player with collaborative partnership skills across
organizations and can lead this major FPMS process and is administrative savvy.
Strong leadership, communication, organizational skills, and balanced managerial style.
Must have a background in culinary supervision/management, with experience as a Chef
ashore or onboard.
Strong commitment, communication, and leadership skills, capable of motivating F&B teams
in food safety, cleaning procedures, and public health policies and overseeing the FPMS
process and SOPs.
Positive, self-driven individuals with strong initiative to include writing SQM policies.
Experience in an onboard supervisory position in F&B with effective communication at all
crew and leadership roles, influencing, and conflict management skills.
Proficient using computers, internet navigation, and software like Excel, Word, PowerPoint.
Extensive knowledge and experience in public health and environmental inspections.
Successful candidates after interview process will be added to the pipeline by the HRM
following the official notification in writing from Paul
Proficiency in spoken and written English is essential