Ideally, the candidate must have a Bachelor's in Hotel Management or an equivalent in Culinary Arts
Ability to clearly communicate in English, both verbal and written
Cruise line experience comparable to CCL or work exposure at a 5-star property at minimum with multiple dining venues is a requirement where the last position held is at Pastry Chef or equivalent
Experience of the following:
Fine dining desserts and advanced plating techniques
Formal dining desserts and plating techniques
Petite fours, Mignardises and Friandises
Advanced chocolate and confectionery
Advanced buffet desserts and presentations
Advance Ice Creams, sorbets, and gelato
US Visa C1/D
Covid -19 Certificate
Please, click on the APPLY JOB button to send your CV
