Career Opportunities at CSCS International Manning (KE)

• Responsible for the entire galley staff, food planning, quality control, directs all the culinary and associated activities throughout the vessel either personally or through subordinate managers and supervisors. Mentors, develops and provides on-the-job training to subordinates. Reviews financial transactions and monitors budget to ensure efficient operations.

Requirements:

• 8-10 ten years in subordinate position on board and/or 4-5 star hotels, restaurants or high volume food service facilities. Managerial experience required. Must posses the ability to manage international staff in a positive and productive manner. Must speak English clearly and distinctly, write and read English in order to understand written procedures, give and receive instructions in written and verbal forms. Approved certification or culinary school degree-granting program completion required. Salary range: $4500-7800 U.S. per month, depending on the cruise line.

• Responsible for the day to day operations of the galley staff, assisting the Executive Chef with the food planning, preparation and quality control. Communicates with the Executive Chef on daily basis, reviews menus to estimate food and time requirements. Meets with the Sous Chef to review guest comments to implement revisions and improvements. Manages the financial aspects of the assigned food operation, prepares a variety of reports and letters utilizing personal computer system and equipment. Trains and monitors all levels of cooks and chefs for proper skill and service. Collaborates with the Executive Chef to plan menu requirements, serving arrangements, guest comments and other related details. Collaborates with the Provision Master to ensure the highest quality, delivery and storage of all food items.

Requirements:

• 5-7 years in subordinate position on board and/or 4-5 star hotels, restaurants or high volume food service facilities. Managerial experience required. Must posses the ability to manage international staff in a positive and productive manner. Must speak English clearly and distinctly, write and read English in order to understand written procedures, give and receive instructions in written and verbal forms. Approved certification or culinary school degree-granting program completion required. Salary range: $3800-6500 U.S. per month, depending on the cruise line. Possibilities for promotion to Executive Chef

• Supervises Commis 2 and Commis 3 (second and third cooks). Food preparation and cooking responsibilities as directed by the Demi Chef De partie and Chef De Partie. Organize and prepare mis en place. Measures and mixes ingredients according to recipe to prepare soups, salads, gravies, desserts, sauces, and casseroles. Works in various galley stations that prepare meat, fish, vegetables, and other foods for baking, roasting, broiling, grilling, braising, sauteing and steaming. Perform multitask activities such as wash, peel, cut and shred fruits and vegetables. Butcher chicken, fish and shellfish. Cut, trim and bone meat prior to cooking or serving. Must be able to explain ingredients in the menu and preparation techniques while working in buffet areas.

Requirements:

• two to three years kitchen experience in a 4 or 5 star hotel, restaurant or high volume food service facility . Ability to read, interpret, demonstrate culinary fundamentals and knife skills, sound knowledge of food handling procedures and food ingredients from international classical dishes, ability to identify and operate common kitchen equipment such as grinders, deep fryers, ovens, Bain Marie, mixers required. Good English Language skills required. Salary range: $1900-2500 U.S. per month, depending on the cruise line. Possibilities for promotion to Demi Chef De Partie.

• Food preparation and cooking responsibilities as directed by Commis 1, Demi Chef De partie and Chef De Partie. Organize and prepare mis en place. Measures and mixes ingredients according to recipe to prepare soups, salads, gravies, desserts, sauces, and casseroles. Works in various galley stations that prepare meat, fish, vegetables, and other foods for baking, roasting, broiling, grilling, braising, sauteing and steaming. Perform multitask activities such as wash, peel, cut and shred fruits and vegetables. Butcher chicken, fish and shellfish. Cut, trim and bone meat prior to cooking or serving. Must be able to explain ingredients in the menu and preparation techniques while working in buffet areas.

Requirements:

• two to three years kitchen experience in a 4 or 5 star hotel, restaurant or high volume food service facility . Ability to read, interpret, demonstrate culinary fundamentals and knife skills, sound knowledge of food handling procedures and food ingredients from international classical dishes, ability to identify and operate common kitchen equipment such as grinders, deep fryers, ovens, Bain Marie, mixers required. Good English Language skills required. Salary range: $1600-2200 U.S. per month, depending on the cruise line. Possibilities for promotion to Commis 1 (First Cook)

• Food preparation and cooking responsibilities as directed by Commis 1, Commis 2, Demi Chef De partie and Chef De Partie. Organize and prepare mis en place. Measures and mixes ingredients according to recipe to prepare soups, salads, gravies, desserts, sauces, and casseroles. Works in various galley stations that prepare meat, fish, vegetables, and other foods for baking, roasting, broiling, grilling, braising, sauteing and steaming. Perform multitask activities such as wash, peel, cut and shred fruits and vegetables. Butcher chicken, fish and shellfish. Cut, trim and bone meat prior to cooking or serving. Must be able to explain ingredients in the menu and preparation techniques while working in buffet areas.

Requirements:

• two to three years kitchen experience in a 4 or 5 star hotel, restaurant or high volume food service facility . Ability to read, interpret, demonstrate culinary fundamentals and knife skills, sound knowledge of food handling procedures and food ingredients from international classical dishes, ability to identify and operate common kitchen equipment such as grinders, deep fryers, ovens, Bain Marie, mixers required. Good English Language skills required. Salary range: $1400-1800 U.S. per month, depending on the cruise line.one or two years in subordinate position on board and / or hotel and restaurant experience required. Fare English Language skills required. Possibilities for promotion to Commis 2 (Second Cook).

• (responsible for the entire storage, ordering and distribution of all food supplies as directed by the Executive Chef) – food and beverage background essential, knowledge of accounting required. Good English Language skills required. Salary range: $1500-1800 U.S. per month, depending on the cruise line.

(responsible for the storage, ordering and distribution of all food supplies as directed by the Provision Master / Storekeeper ) – food and beverage background essential, knowledge of accounting required. Good English Language skills required. Salary range: $1200-1600 U.S. per month, depending on the cruise line.

(serving meals, drinks, cleaning tables) – Restaurant experience required, at least 2 years in a la carte restaurant. Fluent English Language knowledge required. Salary range: $900-1500 U.S. per month, depending on gratuities (tips) from passengers. Strong possibilities for promotion to Bar Steward, Junior Waiter, Assistant Waiter and Waiter.

(responsible for serving alcoholic beverages to passengers in lounges and on decks) – minimum of three years beverage-related experience or an equivalent combination of experience and education required. International experience preferred. Completion of high school, vocational school or basic education equivalency required. Excellent English Language skills required. Salary range: $2500-4000 U.S. per month, depending on gratuities and tips from passengers.

Responsible for serving alcoholic beverages to passengers in lounges, bars and on decks. Minimum of two year beverage-related experience, or an equivalent combination of experience and education required. Completion of high school, vocational school or basic education equivalency required. Excellent English language required and some additional language preffered. Salary range: $1500- 3000 U.S. per month, depending on gratuities and tips from passengers. Possibilities for promotion to Bartender.

(responsible for cleanliness of lounges and re-stocking bar supplies) – some bar experience required, entry level position. Intermediate English Language skills required. Salary range: $800-1200 U.S. per month, depending on percentage of tips (gratuities). Possibilities for promotion to Bar Steward / Bar Server

(supervisor of the housekeeping department: cabin services, room services, bell services, passenger baggage handling and distribution) – professional experience in hotels or prior ship experience in related position required. Very good English Language skills required. Salary range: $3000-3800 U.S. per month, depending on percentage of gratuities (tips).

(supervises day to day operations of the department as directed by the Chief Housekeeper) – professional experience in hotels or prior ship experience in related position required. Very good English Language skills required. Salary range: $2500-3400 U.S. per month, depending on percentage of gratuities (tips). Possibilities for promotion to Chief Housekeeper.

(supervises assigned floor of cabins and cabin stewards as directed by the chief housekeeper) – professional experience in hotels or prior ship experience in related position required. Very good English Language skills required. Salary range: $2400-3200 U.S. per month, depending on percentage of gratuities (tips). Possibilities for promotion to Assistant Chief Housekeeper.

(supervises assigned station of cabins andcabin stewards as directed by Floor Supervisor) – experience in hotels or prior cruise ship experience required. Good English Language skills required. Salary range: $2200-2800 U.S. per month depending on gratuities (tips). Possibilities for promotion to Floor Supervisor.

(supervises bell staff, delivery of room service meals, gifts and flowers) – entry level position, no experience required, some experience preferred. Basic English Language skills required. Salary range: $1100-1300 U.S. per month, depending on tips (gratuities).

General duty is to provide guests with the option of ordering room service, to ensure that passengers receive the service & the same comfort inside of cabin like they have in 5-stars dining room. Also they have to assist to Cabin stewards in the cabins cleaning after each disembarkation. It is recommended to have some previous restaurant or bar experience at least on the land. Ability to speak, read & write in English is an advantage. Salary range: $700-1000 U.S. per month, depending on tips (gratuities).

(daily cleaning of all public areas) – entry level position, no experience required. Very basic English Language skills required. Salary range: $600-800 U.S. per month, depending on the cruise line. Possibilities for promotion to Cabin Steward

(cleaning and maintenance of all pool areas) – no experience required, entry level position. Very basic English Language skills required. Salary range: $700-900 U.S. per month, depending on the cruise line.