Sushi Chef – Holland America cruise ship jobs

holland america cruise ship jobs


holland america cruise ship jobs
holland america cruise ship jobs

Sushi Chef
Department: Galley
Brand: Holland America
Date posted: 17-12-2021

Desired Skills & Experience:
• 5+ years’ experience in a 5 star+ hotel, cruise ship or high-profile restaurant performing the functions of a similar position.
• 3+ year experience in a supervisory position preferably in a multi-nationality setting with a proven ability to provide orientation and training.
• Experience in high volume operation of at least 500 meals per service.
• Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred.
• Extensive kitchen machinery and knife safety knowledge.
• Experience working in all major culinary brigade stations with extensive knowledge in designated station.
• Working knowledge of computers and the ability to navigate within a variety of software programs.
• Ability to effectively read, write and speak English.
• Preferred: Degree from accredited culinary college or university.

Key Responsibilities:
• Comply with company policy regarding waste separation and environmental compliance.
• Assist the Executive Sous Chef in implementing and executing food handling and cleaning procedures for the galley in accordance with USPH standards.
• Follows all HACCP procedures set by the company.
• Directly supervise all food being prepared and served in assigned specialty restaurant according to standard menus and recipes as established by the company.
• Responsible for Guest Satisfaction Scores pertaining to food taste, food variety and presentation, as well as general food experience.
• Assists Executive Sous Chef with implementing menu cycles.
• Ensure all food related budget and targets are met.
• Assists the Executive Chef in directing, supervising and training of all employees assigned to the specialty restaurant.
• Follows training program for all new hires.
• Ensures all team members are adhering to company standards in their overall performance, appearance, crew and personal conduct.
• Prepares work schedules for galley restaurant team members for approval by the Executive Sous Chef.
• Monitors and controls actual hours worked and records and reports information to the Executive Sous Chef. Maintains all ILO regulations in regards to work hours.
• Assists the Executive Chef in preparing objective performance reports for Petty officers and crew on a monthly basis in order to make recommendations for advancement.
• Ensure quality and quantity of items ordered and received onboard. Ensures proper storage in accordance to USPH procedures and thereafter in accordance to standard corporate recipes, reporting any discrepancies to the Executive Sous Chef.
• Supervises and inspects overall operation cleanliness and clean up after each service period following provided checklists and cleaning schedules.
• Works closely with Chef de Parties to identify and assign all cleaning responsibilities.
• Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to the Executive Sous Chef.
• Supervises and ensures proper maintenance and cleaning procedures in all kitchen areas in order to ensure good appearance, condition and adherence to all USPH standards.

Assistant Butcher – Carnival cruise ship jobs


Assistant Butcher
Department: Galley
Brand: Carnival Cruise Line
Date posted: 24-04-2020

STCW courses are now mandatory to apply for this position!
Must be familiar with different cuts of meat and ability carve carcasses and handle whole fish.
Fluency in conversational English, hospitable, positive attitude, motivated. Well groomed, follows proper hygienic practices.
Computer knowledge preferable but not required.
Must be able to lift a minimum of 60 lbs and be physically strong.
Minimum of 8 months experience in meat processing plant,
Large Hotel or high volume restaurant doing comparable job.

Chef de Partie – P&O cruise ship

p&o cruise ship jobs

p&o cruise ship jobs
p&o cruise ship jobs

Chef de Partie
Department: Galley
Brand: P&O Cruises
Date posted: 19-02-2018
Primary Responsibility of the Role:

Oversee the service standard and quality of all dishes / food products served, ensuring they meet the required high standards. Liaise effectively with Senior Chefs to confirm the daily menu requirements and discuss the daily working processes of the team, keeping them informed of any shortages or discrepancies in products or ingredients. Ensure food products provided are within budget and in line with the corporate menu cycle, keeping wastage to a minimum.
Ensure all staff comply with current safety and company regulations, including the Public Health Policy and galley operations policies and procedures. Complete regular checks including the collection of food samples and update logs accordingly. Ensure the section is operated and maintained in a sanitised and clean state at all times, undertaking regular inspections. Ensure all equipment is maintained and used correctly by staff, following standard operating procedures and report any repairs required promptly.

Core Knowledge & Skills


City & Guilds 7061/2 or equivalent recognised hotel / culinary diploma / qualification
NVQ I or II Food Production / Preparation qualification or equivalent
Level 3 Award in Supervising Food Safety in Catering desirable
Experience of working within a 4 / 5 star volume hotel or restaurant establishment preferred
Good command of written and spoken English
HESS (Health, Environment, Safety and Security

?Report all accidents,‘near miss’ incidents and work related ill health conditions to manager / supervisor / team leader and to the safety department.
Follow safety rules and procedures
Use work equipment, personal protective equipment, substances, and safety devices correctly
Take part in safety training & risk assessments and suggest ways of reducing risks
Carry out duties in a safe manner in accordance with corporate policies and procedures

Train the team in the quality standards agreed for own area and monitor their performance in achieving those standards
In conjunction with the Sous Chef agree operational changes to the quality standards when the local situation and context demands, but remain within agreed boundaries
Follow galley operation guidelines when undertaking recipe scaling for the correct number of portions
Undertake training of the team to ensure that the correct policies and procedures regarding food hygiene are understood and followed at all times
Oversee and manage the cleanliness / sanitising of the food production area
Undertake regular checks of the area to ensure compliance with strict hygiene protocol
Ensure all food production equipment and spaces are sanitised and cleaned in accordance with company policy
Highlight and deal with any discrepancies immediately in order to minimise any impact on passenger health
Assess quality of raw, cooking and prepared food (within specialist area) through taste, smell and appearance
Oversee the food product and preparation making any corrections necessary during cooking to ensure quality of output
Plate food up according to the agreed standards for the dish
Set up tasting tables for each service and carry out food tasting to ensure the final product is at the required standard
Continually assess food products and offer new ideas for recipes, substitution of ingredients, or new ways of cooking a dish, experimenting to improve product service

Franchised Executive Chef – The Westin Nova Scotia – Canada

Job Description
Posting Date Sep 21, 2020
Job Number 20054945
Job Category Food and Beverage & Culinary
Location The Westin Nova Scotian, 1181 Hollis Street, Halifax, Nova Scotia, Canada
Brand Westin Hotels & Resorts
Schedule Full-time
Relocation? Yes
Position Type Management

Start Your Journey With Us
Thank you for your interest in this position. It is a job opportunity with one of Marriott International’s franchisees.
Please apply via email at:

Additional Information: This hotel is owned and operated by an independent franchisee, New Castle Hotels, LLC. The franchisee controls all aspects of the hotel’s employment policies and practices, including the selection and hiring process. If you accept a position at this hotel you will be employed by a franchisee and not by Marriott International.


Job Summary


Creative. Passionate. Dedicated.


For you, the work of an Executive Chef — planning, creating, training, mentoring, wowing – is what drives you. Having a kitchen crew who at your lead can produce food which is above and beyond guest expectations, thus driving revenue and maximizing profit makes your job fulfilling. In the role of Executive Chef, you will:


•Be a Creative – understanding trends and what guests are looking for and then creating recipes which meet and exceed those expectations makes you a great culinarian. Be willing to try new concepts and techniques and take pride in delivering high quality on a consistent basis.


•Be a Mentor – select a team of sous chefs, cooks, trainees and support staff that can deliver the vision and then train and develop them to make great food for all outlets, including your hotel’s banquet area. Create an atmosphere that fosters teamwork and engages staff, while ensuring all are working safely.


•Be Finance Wiz – understand how all your culinary decisions impacts the bottom line; watch your budget, food cost, labor dollars, etc. to maximize department flow through.


•Be Manager on Duty – if requested.


• At least five years of progressive experience in food & beverage (culinary) and prior supervisory experienced preferred.

• Relevant college coursework also preferred, e.g. culinary degree, but we are willing to take into account any other combination of education and experience that produces the required knowledge and skill set.

• Licenses/certifications as required by state law if applicable.

• Fully experienced in use of various pieces of kitchen equipment as well as computer and relevant software programs.

• Physical requirements include the ability to perform medium work — exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.

• The ability to stand for long periods of time without sitting or leaning.

• The ability to bend, stretch, twist or reach with your body and arms, ability to work under variable temperatures and noise levels.

• Near Vision – The ability to see details at close range. Must be able to move quickly and agilely if a situation requiring quick assistance arises, and to work long hours as is often required.

• Must be able to multi task, must possess excellent communication skills; fluency in English required.

Cook – Second – Delta Hotels Sault Ste. Marie Waterfront – canada

Delta Hotel Sault Ste. Marie Waterfront Canada jobs

Delta Hotel Sault Ste. Marie Waterfront Canada jobsJob Description
Posting Date Sep 24, 2020
Job Number 20055901
Job Category Food and Beverage & Culinary
Location Delta Hotels Sault Ste. Marie Waterfront, 208 St Mary’s River Dr, Sault Ste. Marie, Ontario, Canada
Brand Delta Hotels and Resorts
Schedule Part-time
Relocation? No
Position Type Non-Management/Hourly

Start Your Journey With Us
With our diverse portfolio of locations, you’ll find Delta Hotels in world-renowned cities and prestigious resorts across Canada. Delta Hotels is a Marriott International brand and offers you the opportunity to find the hospitality job and career journey that’s right for you. With more than 1100 managed properties and 19 brands you’ll find Marriott International in your neighborhood and in more than 74 countries across the globe. Find Your World™ at Delta Hotels.

Job Summary

Connect your passions with a rewarding opportunity

Others may call you a foodie, but you know you’re much more than that. You want to learn all the tricks of the trade and be the master of the kitchen. When you join us, you’ll find that there are no limits on your creativity or your potential. We inspire you to grow and challenge yourself because when you are pursuing excellence, you’re helping us to provide exceptional travel experiences.


Rewards for work, benefits for your lifestyle



You’ll be supported in and out of the workplace through:


Discounts on hotel rooms, gift shop items, food and beverage
Learning and development opportunities
Recognition programs
Wellbeing programs
Encouraging management
Team-spirited colleagues
The impact you’ll make



You hold yourself to a higher culinary standard and it is your attention to each preparation that keeps guests with us to dine. Working with a dedicated team of experts, you will learn something different every day as you work with new seasonal menus and unique presentations. You hard work pays off when a dish that you’ve thoughtfully helped to prepare has guests raving and anxious to return.


What you’ll be doing

Prepare fresh ingredients for cooking according to recipes/menu
Cook food and prepare top-quality menu items in a timely manner
Test foods to ensure proper preparation and temperature
Operate kitchen equipment safely and responsibly
Ensure the proper sanitation and cleanliness of surfaces and storage containers
What we’re looking for

Great teamwork skills and attention to detail
Positive outlook and outgoing personality
Previous kitchen experience is a big plus

Franchised First Cook – Courtyard Hotel Burlington – Ontario Canada

Jobs at Courtyard Hotel Burlington Canada

Jobs at Courtyard Hotel Burlington Canada
Job Description
Posting Date Aug 21, 2020
Job Number 20047301
Job Category Food and Beverage & Culinary
Location Courtyard Burlington, 1110 Burloak Drive, Burlington, Ontario, Canada
Brand Courtyard by Marriott
Schedule Full-time
Relocation? No
Position Type Non-Management/Hourly

Please apply via email at:
Additional Information: This hotel is owned and operated by an independent franchisee, Burloak Hospitality Limited. The franchisee controls all aspects of the hotel’s employment policies and practices, including the selection and hiring process. If you accept a position at this hotel you will be employed by a franchisee and not by Marriott International.

Are you passionate about food?

Opened in December 2018, the NEW Courtyard by Marriott Burlington is now looking for a First Cook to join our team. The newest hotel to the Burlington/Oakville region features 135 guestrooms and suites with 1800 sq. ft of flexible meeting space, indoor salt-water pool, state-of-the-art fitness centre, and on-site Bistro Restaurant & Lounge.

Your food knowledge, work ethics and excellent customer service skills will reflect how our guests perceive their experience at the hotel. If you are someone who wants to be of something bigger, to be connected by our culture and driven by a passion to help others succeed, we encourage you to explore a hotel career with Courtyard by Marriott.

Ability to prepare and present food orders according to Courtyard Bistro Standards
Work with Management of both food and staff aspects
Pay attention to portion and quality control
Review and develop (if necessary) procedures as needed for business needs
Takes inventory and places orders according to the Bistro and Banquet needs
Develop and maintain relationships with approved vendors
Staff management and scheduling according to needs of the hotel
Checks quantity and quality of received goods
Set up stock and maintain work areas
Work with the Sales department and Food & Beverage Manager to ensure speed of service and quality of food to both Bistro and Banquet areas
Be the face of the kitchen for guests in the Bistro and Banquet areas; interact with guests as needed
Ensures cleanliness, proper handling and maintenance of kitchen equipment, utensils and work areas
Ensure that the hotel policies and procedures, cost control policies and procedures are followed
Attend scheduled staff meetings, training, and orientation sessions
Maintain standards of punctuality, uniform and personal hygiene as required by Hotel policy
Follows all brand standards as outlined by Marriott
Follows all policies, procedures and rules as stated in the Courtyard by Marriott safety and emergency policies and procedures
Perform any other job-related duties as assigned

Required Skills
Minimum of 3-year cooking experience in a management position preferred; hotel and/or banquet experience an asset
Branded restaurant kitchen preferred; Marriott brand experience an asset
Food Handler certification required; Smart Serve certification an asset
Sound knowledge of cooking
Neat, professional and well groomed
Possess good organizational/time management skills
Excellent customer service skills are essential
Must be able to workdays, evening weekends and public holidays
Approachable, pleasant, polite, fast
Self-starter and able to work with minimal supervision
Must be legally permitted to work in Canada

**Thank you for applying for this position though we will only be contacting those selected for an interview.