For a prestigious leader in catering services we select staff on board the ship:
COOK / CHEF ON BOARD A SHIP
Descrizione e Caratteristiche della Posizione:
Under general direction, plans, supervises, prepares, cooks and serves meals to clients and staff in a cafeteria setting in a large and culturally diverse accommodation unit (camp/off-shore installation).
Ruolo e Responsabilità:
- Plan, collect, organize food and commodities for menus.
- Prioritize menus, recipes and task sheets.
- Read recipes, menus, and orders.
- Assemble and prepare ingredients for menu items.
- Portion and plate food for service.
- Develop and test new recipes for enterprise menus.
- Plan, prepare, display, service and clear a buffet.
- Liaise with colleagues about flow of service.
- Maintain hygienic food preparation work area.
- Minimize food spoilage.
- Report problems and incidents to Chief Cook or Camp Boss.
- Ensure cleaning equipment and cleaning agents are correctly used; ensures high standards of sanitation and cleanliness are maintained throughout kitchen/galley area; ensures that all statutory hygiene requirements are diligently followed.
- Communicate with other staff member of the kitchen team and food service staff.
- Work cooperatively with other member of the kitchen team.
- Identify and respond to conflict situations within kitchen environment.
- Maintain product, service and market knowledge.
- Conducts regular stock checks/stock takes.
- Ensures that sufficient stocks of all materials are being kept and stored under the correct conditions.
- Assists with the offloading of supplies.
- Assists with the taking of end of month inventory.
- Participates in On-the-Job Training courses.
- Participates in Safety Induction Programs and regular safety training.
- Attend meetings as required.
- Maintains standards of safety and comply with Company's Health, Safety & Environment Management System requirements.
- Complies with Client's HSE rules and regulations, and Client's Operational Procedures
- The Cook should be prepared to work flexible hours to suit service type and demands. The Cook will need to have confidence in communicating with Client's staff at all levels, as they will be in direct contact with serving refreshments and meals.
Riporto gerarchico:
Relazioni di funzione:
Interne: CHIEF COOK, CAMP BOSS
Esterne: REGIONAL MANAGER
Requisiti richiesti per partecipare alle Selezioni:
- Completed training (school) / Vocational training as cook.
- Team Leadership.
- Counseling.
- Conflict Resolution & Negotiation Skills
- Intermediate level of English. Good knowledge of a second language may apply, such as Italian, French, Portuguese, and Arabic.
Sede di lavoro: Mar Mediterraneo / Agrigento
Orario di lavoro: 28 days on board and 28 days off, the working day lasts max of 12 hours (non-consecutive)
Tipologia contrattuale: fixed-term contract
Pacchetto retributivo a budget: 2000/2200 EUROS NET
Benefit: /
SOLO IN CASO DI CATEGORIE PROTETTE LEGGE 68/99
IMPORTANTE: Il presente annuncio è esclusivamente rivolto a candidati di entrambi i sessi Appartenenti alle Categorie Protette con percentuale di invalidità NON inferiore al 46%
Si invitano i candidati di entrambi i sessi (L.903/77) a prendere visione dell'informativa sulla privacy https://etjca.it/informativa-per-candidati (art.13, Reg EU 679/2016) pubblicata sul sito www.etjca.it. Etjca S.p.A. (Aut. Min. Prot. N. 1309-SG del 23/02/2005)
Si invitano i candidati di entrambi i sessi (L.903/77) a prendere visione dell'informativa sulla privacy https://etjca.it/informativa-per-candidati (art.13, Reg EU 679/2016) pubblicata sul sito www.etjca.it. Etjca S.p.A. (Aut. Min. Prot. N. 1309-SG del 23/02/2005)
