Responsibilities: Lead and manage the Chinese kitchen operations on board Plan menus and recipes according to cruise standards and passenger preference
Oversee food preparation, cooking, and presentation of Chinese dishes
Supervise, train, and schedule kitchen staff
Ensure food quality, taste, and consistency meet company standards
Manage food inventory, ordering, and cost control
Ensure compliance with food safety, hygiene, and maritime regulations
Coordinate with F&B management and other kitchen teams
Handle special dietary requests and VIP dining needs
Maintain cleanliness and proper maintenance of kitchen equipment .Flexible travel arrangements: return to SG/MY every two weeks for 2 days, once a month for 4-5 days, or consolidate travel days. (open for discussion).
Wecruit Pte Ltd | 20C0270 Tew Jie Wei | R