He must have a pleasant and courteous personality; must be well groomed, and presentable; minimum age should be 23 years old; physically fit and in good health, without any previous record of any medical problems, drugs and alcoholism; must be able to lift up to 50 lbs (30 Kilos) on a daily basis and able to work a minimum of 10 hours per day, 7 days a week; standard High School Education; requires a minimum of 3 years in the profession with Italian culinary skills a must (Quality Hotels or Restaurants); he must be able to read and speak English clearly in order to interpret documents
such as recipes and manuals and other languages are considered a plus; he must be a serious professional and take great pride in his work; adherence to the Company’s Rules and Regulations is a must for his success on the job.

ANNOUNCEMENT JOB RECRUITERS IN NORTH AMERICA

Apollo Ship Chandlers, catering company for 2 cruise lines is recruiting staff with Italian citizenship for its Italian restaurants. In particular, research 50 chef de partie Toscana , offering a fixed-term employment contract/seasonal and full-time broken. It also offers accommodation and the expected date the job start immediately. Salaries will be discussed during the interview. The CDP Toscana ensures that production in Italian Restaurant is adequate and to comply with standards; he is responsible to frequently communicate the status of all food production to the chef de cuisine; he has a thorough knowledge in Italian culinary arts, pasta preparation, risotto and other ethnic Italian dishes; fully responsible for the quality and presentation of food leaving the station; he trains cooks and assistant cooks in Italian Culinary Arts; he supervises and monitors all personnel at his station; he is responsible for taking care of all requests from the direct supervisor on duty pertaining to specific assignments that may arise with short notice, due to special functions, itinerary or other unforeseen changes; make sure all food is stored and all areas are cleaned to USPH standards; he service line and Mise-en-place has to be ready for dinner at least 10 minutes before opening of dining facilities; be food cost conscious, check wastage; ensures the mise-en-place and service for all Italian menu items pertaining to Toscana; daily menu briefing with Sous Chef and Executive Chef and informing 2nd Cook and Assistant Cook; coordinate and supervise Assistant Cooks/Cooks; report items that are running out to Executive Chef or Sous Chef; ensure that cooks report to duty on time; check all set-ups and prepare show plates when needed; check special orders and special functions and prepare them on time; general cleaning in accordance with U.S.P.H. standards.
For more information, visit http://www.oceaniacruises.com/ and detailed curriculum vitae should be sent to: beatrice@apolloships.com within the hours 18 of 04/12/2013.