He is responsible to handle all raw meat preparations assigned by the Head Butcher. He / She must have basic professional butcher knowledge. He must have a clear understanding how to organize the stores / freezer and be very familiar with standards
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.
The Assistant Pastry is responsible of the preparation of Pastry items that require basic professional skills. Assist the Pastry Chef to produce pastries on time and in line with Company standards and recipes.
Assistant Cook has the responsibility to prepare the ground work for the daily menu items under the
supervision of his section leader or manager and following recipes and guidelines provided. Must possess a
good basic professional knowledge of all secti
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 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 takes the full ownership
as an independently motivated.
The Chef de Partie Pastry is fully responsible for a section he / she is assigned to. This role is to assist the Pastry
Chef and Pastry Sous Chef to effectively supervise and manage the onboard Pastry Production.
Supervises and manages the on-board Bakery Production for all outlets, ensuring that Quality
Standards and Procedures are in line with Company’s Rules and Regulations. He ensures that bakery personnel is guided and trained in order to be productive.