Discuss in interview

Implement and expand the menu concept designed by Regional Executive Chef
Responsible for all aspects of the culinary experience including menu preparation, kitchen management, quality control, health & safety & financial performance of the culinary department.
Understand, implement and coordinate all instructions and guidelines given by Director of Operations and Regional Executive Chef.
Set out and transmit the general objectives of the company to all employees in a timely and professional manner, setting up the corresponding policies, processes and guidelines for these objectives to be achieved as expected.
Monitor on a regular basis qualitative performance and overall results, focusing on proper balance between client expectations and costs, delivering advice and strategic view on how to achieve the best results for clients.
Ensure provides the best on board product in market through innovative menus and excellent execution through management of kitchen team.
Insure guest satisfaction at all times
Attend any onboard event & meeting where presence is required. Assist with supplies & luggage delivery, crew quarter maintenance & cleanliness.
Yearly ship maintenance work as directed by DOO and Head Office

Experience working with high-end clients
Working under high pressure
Managing a kitchen team
Guest interaction
Good Written and Spoken English
Excellent interpersonal skills both with guests and co-workers.
Strong Excel and Micro Soft Word  skills
Ability to work long hours
Ability to be on-call 24/7
Ability to work under pressure
Heavy lifting - Occasionally, frequently or constantly lifting carrying, pushing, pulling, or otherwise moving objects
Extensive travel and periods away from home
Must maintain high standards of personal appearance and grooming at all times
Work on board of Victoria Mekong Cruise