CULINARY
PRINCESS CRUISES : CHEF DE PARTIE - PASTRY

Principal Employer: PRINCESS CRUISES

 

About Princess Cruises:

One of the best-known names in cruising, Princess Cruises first set sail in 1965 with a single ship cruising to Mexico. Today, the line has grown to become the third largest cruise line in the world, renowned for innovative ships, an array of on-board options, and an environment of exceptional customer service. A recognized leader in worldwide cruising, Princess carries 1.7 million guests each year to destinations around the globe ranging in length from three to 114 days, allowing them to see the world and come back new.

 

Job Summary:

  • Effectively supervises Pastry staff in the assigned service station during operational activities as directed by the Executive Chef / Executive Pastry Chef, including monitoring compliance with production and storage requirements such as temperature / blast chiller log recording.

 

Job Qualifications:

  • With at least 5 years work experience in Pastry Galley in the same position as Chef De Partie - Pastry;
  • OR With at least 2 years work experience as Demi Chef De Partie - Pastry in Hotels, Integrated Resorts, Fine Dining Restaurants or Cruise ships;
  • Last work experience should not be more than 2 years ago;
  • No visible body tattoo (arms, neck, legs, nape etc.).

 

Interested and Qualified applicants may register and Apply for this Job.

Kindly anticipate email notification regarding the status of your application. 

 

Magsaysay Maritime Corporation

POEA-175-SB-053113-PA-MLC

 

Manila: Ground Floor G.E. Antonino Bldg. T.M. Kalaw St. corner J. Bocobo St., Ermita, Manila

Cebu: 2nd Floor ATC 2 Building, 128 F. Ramos St., Cebu City 

Davao: Unit No. 1, Ground Floor GIMS Building, Ramon Magsaysay Avenue, Davao City

Iloilo: Corner Rosario Zamora St. Plaza Libertad, Iloilo City

 

"For Manpower Pooling Only"; "No fees in any form and/or purpose will be collected from the applicants"; "Beware of illegal recruiters and human traffickers."

Overview
Posted Date:
September 29, 2022
Specialization:
CULINARY
Workbase:
SEABASED