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Conrad Corfu, opening in 2026,&nbsp;is the latest addition to the Numo Hotels &amp; Resorts&nbsp;portfolio. More than a place to stay, it’s a destination where authentic Corfiot heritage meets stylish modern living, designed to connect people with culture, nature, and each other.Key Responsibilities<ul><li>Curate, maintain, and update the wine and beverage list to ensure high quality and variety.</li><li>Recommend wine pairings to guests based on menu selections and individual preferences.</li><li>Conduct wine tastings and presentations for guests, staff, and events.</li><li>Manage wine inventory, including ordering, storage, and rotation to minimize waste.</li><li>Train and educate the F&amp;B team on wine knowledge, service standards, and pairings.</li><li>Ensure compliance with all health, safety, and hygiene standards in the handling of wines and beverages.</li><li>Collaborate with chefs and the F&amp;B management team to develop seasonal pairings and special offerings.</li><li>Provide exceptional and personalized service to guests, anticipating needs and enhancing their dining experience.</li></ul>BenefitsAt Conrad Corfu, joining our team is a unique opportunity to grow your career in a world-class luxury environment. Our Team Members enjoy:<ul><li>Competitive pay&nbsp;that recognizes your talent and contribution</li><li>On-the-job training and workshops&nbsp;to keep your skills sharp</li><li>Career growth opportunities&nbsp;at every stage of your journey</li><li>Staff accommodation provided, allowing you to live the destination, not just the job</li><li>Daily meals&nbsp;in our staff restaurant</li><li>Discounts at our on-site outlets</li><li>Uniform provided</li><li>Laundry allowance</li><li>Access to the global training platforms and our library&nbsp;for learning, personal development, and career growth</li><li>Exclusive hotel rates&nbsp;and special offers for team members&nbsp;in the international hotels of the brand</li><li>Winter work abroad opportunities, to explore international career paths</li></ul>But before we meet, check out the main VALUES that represent the company and thus we are looking for in you:<ul><li>Teamwork&nbsp;– We’re stronger together!</li><li>Integrity&nbsp;– Do the right thing, even when no one is watching!</li><li>Respect&nbsp;– We honor all voices, and every idea counts!</li><li>Kindness&nbsp;– A smile goes a long way!</li><li>Creativity&nbsp;– If you can think outside the box and color outside the lines, you’re our kind of person!</li></ul>At Conrad Corfu, this is more than a job – it’s a chance to be part of a legacy of excellence in luxury hospitality!

Sommelier

Kitchen Operations: Support the Head Chef in managing daily kitchen operations to ensure smooth and efficient service.Team Supervision: Lead, train, and motivate chefs de partie, commis, and kitchen employees to maintain high performance.Food Preparation: Oversee food preparation and presentation to ensure dishes meet quality and consistency standards.Stock &amp; Cost Control: Monitor inventory, place orders, and help control food costs and waste.Hygiene &amp; Safety: Ensure all kitchen activities comply with health, safety, and hygiene standards.Quality Standards: Step in for the Head Chef when needed, maintaining standards and solving any kitchen issues.Qualifications &amp; ExperiencePrevious experience as a Sous Chef or Senior Chef de Partie.Strong leadership, training, and organizational skills.Excellent knowledge of culinary techniques and kitchen operations.Ability to work well under pressure and maintain consistency.Commitment to hygiene, safety, and high-quality food standards.What we offerTeamBecoming a member of an organization that cares about its people, the environment, and the local communities.GrowHave room to grow and develop via numerous opportunities for learning, professional development, and career advancement.CareCompetitive remuneration package.Accommodation &amp; daily transportation.Full board meals.Departmental training.

Sous Chef Halkidiki

Sous Chef Kos 

Intellectica is recruiting an experienced Sales Executive on behalf of a leading Food Processing &amp; Packaging Equipment Company with a 50-year presence in the field of food processing and packaging. Based in Northen Athens, Greece, this role begins as a Sales Executive and is designed for individuals with strong leadership ambition and strategic thinking, who aspire to operate as the Managing Director’s trusted partner in driving business expansion.Key activities and responsibilities of this role include: • Identify, develop, and manage a portfolio of key clients within the food processing and packaging sector • Build long-term relationships through consultative selling and exceptional customer service • Lead negotiations with clients and secure agreements that align with company objectives • Prepare and deliver tailored proposals and solutions to meet client needs • Maintain a strong presence in the market through frequent client visits and participation in industry events • Travel extensively across Greece and occasionally abroad to strengthen client relationships and explore new opportunities • Work closely with technical support and procurement teams to ensure seamless project execution and customer satisfaction • Ensure excellent after-sales service is provided to customers in cooperation with the engineering department, including addressing any concerns or issues in a timely and effective manner • Prepare detailed sales reports, forecasts, and market analysis for the Managing Director • Provide insights and recommendations to support strategic decision-making and business planning • Any other task that may be required from time to timeProfessional experience &amp; qualifications of a successful candidate: • Bachelor’s degree in Mechanical Engineering, Chemical Engineering, Electrical Engineering, or a related technical discipline • Demonstrated experience of at least 5 years in industrial sales, preferably in machinery or equipment for the food sector • Familiarity with Microsoft Office Suite • Strong proficiency in ERP and CRM systems • Excellent command of English, both written and spoken, to facilitate seamless communication with international clients • Willingness and ability to travel frequently for business purposesCore competencies of a successful candidate: • Excellent communication and interpersonal skills; personable and engaging • Strategic mindset and commercial acumen • Leadership potential and professional maturity • Resilience under pressure and ability to meet demanding targets • Discipline, ambition, and commitment to long-term growth • Customer-centric mindset, with a strong focus on results

Sales Executive int-0452

SeaCrete Hotels is looking for a Chef in Kalyves, Chania.Required qualifications:• Bachelor's degree in culinary art• Experience in a corresponding position in a 5* hotel• Knowledge of food safety and hygiene (HACCP)• Very good communication, collaboration, organization and time management skills• Team spirit and efficiency under pressure conditions and high demands• Flexibility and adaptability• Kindness, pleasant and friendly personality• Customer service orientation• Excellent knowledge of English• Knowledge of German, Polish or French will be considered an additional qualificationThe company offers:• Accommodation and food• Salary in accordance to qualifications• Pleasant, friendly working environment• Prospect of development and long-term cooperation

CHEF

We are currently looking for Sous ChefRequired qualifications:• Bachelor's degree in culinary art• Minimum experience of 3 years in a corresponding all-inclusive kitchen position• Knowledge of food safety and hygiene (HACCP)• Very good communication, collaboration, organization and time management skills• Team spirit• Flexibility and adaptability• Kindness, pleasant and friendly personality• Customer service orientationThe company offers:• Accommodation and food• Salary based on qualifications• Pleasant, friendly working environment• Prospect of Career development and long-term cooperation

SOUS CHEF

Shimmering in the depths of the azure Aegean Sea, a story-filled island of myths and marvels, One&amp;Only Kéa Island emerges to honour untold beauty with authentic flavours of Greece. The warm Mediterranean hospitality is one of our most unique and valued assets. With abundant knowledge and generosity, we anticipate our guest’s every need and surpass expectations. Whether we are designing the perfect family day out or arranging a romantic private dinner, we approach everything with imagination to spark a sense of playfulness, discovery and adventure. This is not simply our job, it’s our passion.&nbsp;Key Duties and Responsibilities :&nbsp;<ul><li>Ensure that all preparation, production, dishes, specialized menu items are prepared on time and to the standard required by the Executive Chef.&nbsp;&nbsp;</li><li>Maintain consistent flavor and presentation in conjunction with&nbsp;menu&nbsp;concept. Enhance the reputation of the outlet under the guidance of the Pastry&nbsp;Chef and Executive Chef.&nbsp;&nbsp;</li><li>Allocate work to subordinates,&nbsp;observing&nbsp;their working methods and productivity.&nbsp;Assist&nbsp;them and coordinate with senior staff to provide subordinates with the necessary on the job training showing new or better techniques.&nbsp;&nbsp;</li><li>Maintain a daily kitchen shift that will ensure all areas of responsibility are covered, including a consistently clean and orderly workplace.&nbsp;&nbsp;</li><li>Ensure that all aspects of food handling, preparation,&nbsp;service&nbsp;and storage of all ingredients&nbsp;is&nbsp;to the relevant legislation. This is to include the correct labelling for cooked foods, temperature control of raw and cooked ingredients, correct storage of trolley&nbsp;items&nbsp;and handling of prepared foods prior to service periods.&nbsp;&nbsp;</li><li>Ensure that all equipment is fully operational and effective for use in the production of food items and to report any malfunctions to the maintenance department. This includes all areas of your work&nbsp;area,&nbsp;floors, walls, air-conditioning, electrical,&nbsp;water&nbsp;and operating machinery and equipment.&nbsp;&nbsp;</li><li>To ensure that all Food Safety standards –&nbsp;HACCP / DIVERSEY&nbsp;or else&nbsp;are&nbsp;followed to the fullest.&nbsp;</li><li>Make the guests dining experience a memorable one by&nbsp;participating&nbsp;in restaurant and food service activities as&nbsp;required&nbsp;and fulfilling guest requests to the best of your ability.&nbsp;</li><li>To assist with any other&nbsp;duties as&nbsp;required by the&nbsp;line manager&nbsp;or another member of the management team.&nbsp;</li></ul>&nbsp;&nbsp; &nbsp; &nbsp; &nbsp;Skills, Experience &amp; Educational Requirements:&nbsp;<ul><li>A qualification in professional cookery or similar from a recognized training institute.&nbsp;&nbsp;&nbsp;</li><li>A minimum of 2 years’ experience in a high-end restaurant, hotel or cruise ship environment with exposure to various catering styles and services including&nbsp;al a&nbsp;carte and buffet.</li><li>Must have a minimum of 2 years’ experience supervising staff at a lower level.&nbsp;&nbsp;</li><li>Knowledge of the highest standards and quality production,&nbsp;preparation&nbsp;and presentation within Pastry &amp; Bakery.&nbsp;&nbsp;</li><li>Knowledge of chocolate bonbons preparation and show pieces.&nbsp;</li><li>Knowledge of the highest standards of hygiene practices as laid down by health and safety regulations as well as international catering standards.&nbsp;&nbsp;</li><li>Knowledge of training and guidance practices for subordinate staff will be&nbsp;required.&nbsp;&nbsp;</li><li>Proficiency&nbsp;in&nbsp;English&nbsp;is essential.&nbsp;&nbsp;</li></ul>&nbsp;

Chef De Partie, Pastry (6651)

The Maintenance Electrician is responsible for ensuring the optimum performance, reliability and safety of the production lines and all related support equipment. This includes proactive and reactive maintenance of highly automated machinery, in alignment with company standards and the respective budget.WHAT YOU WILL DO:<ul><li>Perform daily preventive maintenance of production lines machinery equipment, utility equipment and electrical installations.</li><li>Perform electrical, electronic and minor mechanical repairs on production machinery and utility equipment.</li><li>Diagnose and resolve issues on PLC-controlled systems, power circuits , Inverters, sensors, motors and safety circuits.</li><li>Perform Production line checks to improve capacity, reliability, and operational safety</li><li>Monitor and document all malfunctions.</li><li>Follow company’s policies and procedures regarding GMP, Health &amp; Safety and Environment.</li></ul>ARE THESE YOUR SECRET INGREDIENTS?<ul><li>Degree / Diploma in Electrical Engineering</li><li>Solid understanding of Electrical drawing knowledge</li><li>Basic automation knowledge</li><li>Hands-on experience with Inverters, PLC, sensors and generally industrial electrical components</li><li>Minimum 1-2 years experience in industrial maintenance or automation</li><li>Good in English</li><li>Willingness and ability to work in rotating shifts (including nights and weekends when required)</li><li>Highly motivated and enthusiastic</li><li>A team player with an excellent customer service approach</li><li>Ability to work on own initiative, with good planning and organizational skills</li><li>Previous experience in a similar role is desired</li><li>Previous experience in the food or beverage industry is desired</li><li>Car driving license is desired</li></ul>OUR DE&amp;I STATEMENT/COMMITMENT:Our goal is to create the right environment in which all our employees will feel that they belong to a big family and will have the opportunity to be inspired and develop continuously. At Coca-Cola HBC, we are an inclusive employer that thrives on diversity. This means our environment provides equal opportunities for all, regardless of race, color, religion, age, disability, sexual orientation, or gender identity. Join us in nurturing a culture where everyone belongs and contributes to our collective success.

Industrial Maintenance Electrician Aigio Plant

The Maintenance Electrician is responsible for ensuring the optimum performance, reliability and safety of the production lines and all related support equipment. This includes proactive and reactive maintenance of highly automated machinery, in alignment with company standards and the respective budget.WHAT YOU WILL DO:<ul><li>Perform daily preventive maintenance of production lines machinery equipment, utility equipment and electrical installations.</li><li>Perform electrical, electronic and minor mechanical repairs on production machinery and utility equipment.</li><li>Diagnose and resolve issues on PLC-controlled systems, power circuits , Inverters, sensors, motors and safety circuits.</li><li>Perform Production line checks to improve capacity, reliability, and operational safety</li><li>Monitor and document all malfunctions.</li><li>Follow company’s policies and procedures regarding GMP, Health &amp; Safety and Environment.</li></ul>ARE THESE YOUR SECRET INGREDIENTS?<ul><li>Degree / Diploma in Electrical Engineering</li><li>Solid understanding of Electrical drawing knowledge</li><li>Basic automation knowledge</li><li>Hands-on experience with Inverters, PLC, sensors and generally industrial electrical components</li><li>Minimum 1-2 years experience in industrial maintenance or automation</li><li>Good in English</li><li>Willingness and ability to work in rotating shifts (including nights and weekends when required)</li><li>Highly motivated and enthusiastic</li><li>A team player with an excellent customer service approach</li><li>Ability to work on own initiative, with good planning and organizational skills</li><li>Previous experience in a similar role is desired</li><li>Previous experience in the food or beverage industry is desired</li><li>Car driving license is desired</li></ul>OUR DE&amp;I STATEMENT/COMMITMENT:Our goal is to create the right environment in which all our employees will feel that they belong to a big family and will have the opportunity to be inspired and develop continuously. At Coca-Cola HBC, we are an inclusive employer that thrives on diversity. This means our environment provides equal opportunities for all, regardless of race, color, religion, age, disability, sexual orientation, or gender identity. Join us in nurturing a culture where everyone belongs and contributes to our collective success.

Industrial Maintenance Electrician Schimatari Plant

Ο Όμιλος ΗΜΙΘΕΑ, ένας από τους πιο δυναμικά αναπτυσσόμενους παρόχους Δευτεροβάθμιας Περίθαλψης στην Ελλάδα, με δίκτυο νοσοκομείων και κλινικών πανελλαδικής κάλυψης και ανθρώπινο δυναμικό άνω των 2.500 εργαζομένων, ενδιαφέρεται να προσλάβει για το Νοσοκομείο Ερρίκος Ντυνάν στην Αθήνα:Εξειδικευμένο Στέλεχος Hospitality ManagementΠεριγραφή ΘέσηςΟ οργανισμός μας αναζητά έμπειρο και καταρτισμένο Στέλεχος Hospitality Management για τη συνολική εποπτεία, οργάνωση και ανάπτυξη των υπηρεσιών φιλοξενίας του νοσοκομείου. Ο ρόλος εστιάζει στη διασφάλιση υψηλών προτύπων patient &amp; guest experience, στη διαχείριση καθημερινών λειτουργιών φιλοξενίας και στη στενή συνεργασία με κλινικό και υποστηρικτικό προσωπικό, με στόχο την παροχή μιας ασφαλούς, ανθρώπινης και άνετης εμπειρίας για ασθενείς και συνοδούς.Ενδεικτικές Αρμοδιότητες<ul><li>Συντονισμός και εποπτεία υπηρεσιών που επηρεάζουν την εμπειρία φιλοξενίας ασθενών και συνοδών.</li><li>Παρακολούθηση ποιότητας και διασφάλιση τήρησης προτύπων φιλοξενίας σε όλες τις σχετικές λειτουργίες.</li><li>Συνεργασία με το προσωπικό των τμημάτων που εποπτεύει για την άμεση επίλυση θεμάτων&nbsp; που σχετίζονται με την άνεση, την καθαριότητα, την σίτιση και εν γένει την καθημερινότητα και την εμπειρία φιλοξενίας ασθενών/επισκεπτών.</li><li>Διαχείριση αιτημάτων, περιστατικών και ζητημάτων με αποτελεσματικότητα και ασφάλεια.</li><li>Εποπτεία και καθοδήγηση προσωπικού που υποστηρίζει τις υπηρεσίες φιλοξενίας.</li><li>Συντονισμός εξωτερικών συνεργατών και παρεχόμενων υπηρεσιών, όπου απαιτείται.</li><li>Συμμετοχή στην ανάπτυξη διαδικασιών και πρακτικών που ενισχύουν το patient &amp; guest experience.</li></ul>Απαραίτητα Προσόντα<ul><li>Πτυχίο σε Hospitality Management, Διοίκηση Επιχειρήσεων ή συναφές αντικείμενο.</li><li>Εμπειρία σε υπηρεσίες φιλοξενίας, εξυπηρέτησης ή customer experience.</li><li>Ισχυρές οργανωτικές και επικοινωνιακές δεξιότητες.</li><li>Πελατοκεντρική προσέγγιση, με υψηλό επίπεδο διακριτικότητας και ενσυναίσθησης</li><li>Ικανότητα διαχείρισης πολλαπλών λειτουργικών αναγκών και συντονισμού διαφορετικών ομάδων.</li></ul>Επιθυμητά Προσόντα<ul><li>Εμπειρία σε νοσοκομείο ή οργανισμό υγείας.</li><li>Γνώση και κατανόηση προτύπων ποιότητας και διαδικασιών σε περιβάλλον healthcare Hospitality.</li><li>Εμπειρία σε συνεργασία με εξωτερικούς παρόχους υπηρεσιών.</li></ul>Προσφέρουμε<ul><li>Ανταγωνιστικό πακέτο αποδοχών και πρόσθετες παροχές.</li><li>Ευκαιρίες συνεχούς εκπαίδευσης και επαγγελματικής ανάπτυξης.</li><li>Σταθερό, σύγχρονο και οργανωμένο εργασιακό περιβάλλον.</li></ul>Συμμετοχή σε καινοτόμες πρωτοβουλίες στον χώρο της υγείας.

ΕΞΕΙΔΙΚΕΥΜΕΝΟ ΣΤΕΛΕΧΟΣ HOSPITALITY MANAGEMENT

As a&nbsp;Pastry Chef&nbsp;your responsibilities include:<ul><li>Responsible for the pastry section of the kitchen in close collaboration with the Executive Chef</li><li>Creating baked goods menu, including breads, pastries, desserts,</li><li>Assisting the Executive Chef in creating menu recipes and developing pastry items</li><li>Ensuring food quality, presentation, decoration and plating are maintained at the highest standard for all dishes</li><li>Assisting the Executive Chef with food inventory, stocking and ordering</li><li>Ensuring HACCP and all other regulations are maintained and staff is trained in sanitation practices</li><li>Training, guiding and directing pastry kitchen staff</li><li>Maintaining food cost</li></ul>To be successful, we are looking for the following:<ul><li>Experience in a lifestyle brand</li><li>Degree in culinary arts</li><li>Prior experience as Pastry Chef</li><li>Work well in a team</li><li>Team management skills</li><li>Excellent communication skills</li><li>positive and approachable attitude</li><li>Passionate about hospitality with an energetic and polite personality</li></ul>&nbsp;We offer a seasonal contract in a pleasant working environment, accommodation and meals, as well as a competitive salary package.&nbsp;Get in touch! Send your CV:hr@doryssa.grApply now

Pastry Chef 

Newrest Hellas is seeking a high-performing and results-driven Area Manager to oversee and elevate the operational and commercial performance of its retail network. This role is ideal for a strategic leader who excels in fast-paced environments, drives team excellence, and ensures consistent delivery of Newrest’s global standards.Key Responsibilities<ul><li>Lead and manage the operational performance of multiple retail locations.</li><li>Ensure consistent compliance with Newrest standards in quality, hygiene, food safety, and customer experience.</li><li>Monitor and analyze KPIs, driving continuous improvement and commercial growth.</li><li>Develop, motivate, and support store managers and frontline teams to achieve optimal performance.</li><li>Implement initiatives that enhance efficiency, cost control, and overall productivity.</li><li>Serve as the key communication link between retail teams and headquarters.</li><li>Resolve operational issues swiftly, ensuring smooth day-to-day operations.</li><li>Maintain a unified, premium, customer-centric experience across all locations.</li></ul>ProfileRequired Qualifications<ul><li>3–5 years of proven experience in multi-site management (catering, retail, hospitality, or similar sectors).</li><li>Strong leadership presence with the ability to guide, inspire, and develop diverse teams.</li><li>Commercially minded with strong analytical and KPI-driven decision-making skills.</li><li>Excellent communication, coaching, and people-management abilities.</li><li>Solid knowledge of hygiene, food safety, and operational excellence protocols.</li><li>High proficiency in office tools and operational/reports systems.</li><li>Valid driving license&nbsp;</li></ul>What We Offer<ul><li>Competitive compensation package with performance-based progression.</li><li>Career growth opportunities within a global, rapidly expanding organization.</li><li>A dynamic, modern, and supportive work environment.</li><li>Continuous training, upskilling, and access to international operational expertise.</li><li>A culture that rewards initiative, accountability, and outstanding performance.</li></ul>

Area Manager

As a Medical Representative for the Nestlé Health Science – Medical Nutrition division, your mission is to educate and build trustful relationships with healthcare professionals (HCPs). You will provide accurate scientific information and guidance on our medical nutrition solutions, always adhering to the NOM Code and Nestlé’s commitment to ethical practices. A day in the life...<ul><li>Build solid partnerships with healthcare professionals (HCPs) to provide nutritional guidance regarding the Nestlé Health Science products</li><li>Build strong partnerships with HCPs to provide nutritional guidance and support patient care through our medical nutrition portfolio</li><li>Visit HCPs in&nbsp;private practices and hospitals, educating them on the role of our products in improving health outcomes</li><li>Optimize territory performance by meeting set goals and delivering impactful engagements</li><li>Act as a&nbsp;trusted partner, ensuring HCPs understand how our solutions contribute to better patient nutrition and well-being </li></ul>What makes you successful<ul><li>A degree in paramedical studies would be an asset</li><li>2-3 years of relevant work experience</li><li>Proactive, cooperative, results-oriented, and self-motivated</li><li>Strong communication, negotiation, and interpersonal skills</li><li>Fluency in Greek and English</li><li>Strong PC &amp; CRM knowledge</li><li>Valid driving license and ability to travel</li></ul>&nbsp;Why you should apply Enjoy the wide range of Nestlé benefits such as:<ul><li>competitive salary &amp; performance bonus</li><li>meal vouchers</li><li>comprehensive Pension, Health Care &amp; Life Insurance programs</li><li>increased Parental leaves for both caregivers and Baby Support plan</li><li>Flexible Work policy</li><li>Wellbeing and Recognition days off</li><li>“Bring Your Pet At Work” &amp; Pet Support plan</li><li>free car parking</li><li>in-house restaurant and mini market</li><li>participation to health and wellness activities and much more</li></ul>Join the leading Food &amp; Beverages company in the world with more than 93bio CHF sales and presence in 185countries Engage with our people from all over the world and join exciting local or international projects andassignments, constantly pushing boundaries Take full advantage of unlimited development opportunities through an extensive physical, virtual and hybridlearning ecosystem, both at local and international level

Medical Representative (Athens) - Medical Nutrition

As a Medical Representative for the Nestlé Health Science – Medical Nutrition division, your mission is to educate and build trustful relationships with healthcare professionals (HCPs). You will provide accurate scientific information and guidance on our medical nutrition solutions, always adhering to the NOM Code and Nestlé’s commitment to ethical practices. A day in the life..<ul><li>Build solid partnerships with healthcare professionals (HCPs) to provide nutritional guidance regarding the Nestlé Health Science products</li><li>Build strong partnerships with HCPs to provide&nbsp;nutritional guidance&nbsp;and support patient care through our medical nutrition portfolio</li><li>Visit HCPs in&nbsp;private practices and hospitals, educating them on the role of our products in improving health outcomes</li><li>Optimize territory performance&nbsp;by meeting set goals and delivering impactful engagements</li><li>Act as a&nbsp;trusted partner, ensuring HCPs understand how our solutions contribute to better patient nutrition and well-being </li></ul>What makes you successful<ul><li>A degree in paramedical studies would be an asset</li><li>2-3 years of relevant work experience</li><li>Proactive, cooperative, results-oriented, and self-motivated</li><li>Strong communication, negotiation, and interpersonal skills</li><li>Fluency in Greek and English</li><li>Strong PC &amp; CRM knowledge</li><li>Valid driving license and ability to travel </li></ul>Why you should apply&nbsp;Enjoy the wide range of Nestlé benefits such as:&nbsp;<ul><li>competitive salary &amp; performance bonus &nbsp;</li><li>meal vouchers&nbsp;</li><li>comprehensive Pension, Health Care &amp; Life Insurance programs&nbsp;</li><li>increased Parental leaves for both caregivers and Baby Support plan&nbsp;</li><li>Flexible Work policy&nbsp;</li><li>Wellbeing and Recognition days off&nbsp;</li><li>“Bring Your Pet At Work” &amp; Pet Support plan&nbsp;</li><li>free car parking&nbsp;</li><li>in-house restaurant and mini market&nbsp;</li><li>participation to health and wellness activities and much more&nbsp;</li></ul>Join the leading Food &amp; Beverages company in the world with more than 93bio CHF sales and presence in 185 countries&nbsp;Engage with our people from all over the world and join exciting local or international projects and assignments, constantly pushing boundaries&nbsp;Take full advantage of unlimited development opportunities through an extensive physical, virtual and hybrid learning ecosystem, both at local and international level&nbsp;&nbsp;

Medical Representative (Thessaloniki) - Medical Nutrition

As a Medical Representative for the Nestlé Health Science – Medical Nutrition division, your mission is to educate and build trustful relationships with healthcare professionals (HCPs). You will provide accurate scientific information and guidance on our medical nutrition solutions, always adhering to the NOM Code and Nestlé’s commitment to ethical practices. A day in the life..<ul><li>Build solid partnerships with healthcare professionals (HCPs) to provide nutritional guidance regarding the Nestlé Health Science products</li><li>Build strong partnerships with HCPs to provide&nbsp;nutritional guidance&nbsp;and support patient care through our medical nutrition portfolio</li><li>Visit HCPs in&nbsp;private practices and hospitals, educating them on the role of our products in improving health outcomes</li><li>Optimize territory performance&nbsp;by meeting set goals and delivering impactful engagements</li><li>Act as a&nbsp;trusted partner, ensuring HCPs understand how our solutions contribute to better patient nutrition and well-being </li></ul>What makes you successful<ul><li>A degree in paramedical studies would be an asset</li><li>2-3 years of relevant work experience</li><li>Proactive, cooperative, results-oriented, and self-motivated</li><li>Strong communication, negotiation, and interpersonal skills</li><li>Fluency in Greek and English</li><li>Strong PC &amp; CRM knowledge</li><li>Valid driving license and ability to travel </li></ul>Why you should apply&nbsp;Enjoy the wide range of Nestlé benefits such as:&nbsp;<ul><li>competitive salary &amp; performance bonus &nbsp;</li><li>meal vouchers&nbsp;</li><li>comprehensive Pension, Health Care &amp; Life Insurance programs&nbsp;</li><li>increased Parental leaves for both caregivers and Baby Support plan&nbsp;</li><li>Flexible Work policy&nbsp;</li><li>Wellbeing and Recognition days off&nbsp;</li><li>“Bring Your Pet At Work” &amp; Pet Support plan&nbsp;</li><li>free car parking&nbsp;</li><li>in-house restaurant and mini market&nbsp;</li><li>participation to health and wellness activities and much more&nbsp;</li></ul>Join the leading Food &amp; Beverages company in the world with more than 93bio CHF sales and presence in 185 countries&nbsp;Engage with our people from all over the world and join exciting local or international projects and assignments, constantly pushing boundaries&nbsp;Take full advantage of unlimited development opportunities through an extensive physical, virtual and hybrid learning ecosystem, both at local and international level&nbsp;

The Chef de Partie (CDP) is responsible for managing a specific station within the kitchen, ensuring all food preparation, cooking, and presentation meet the highest quality standards. The CDP works closely with the Sous Chef and Head Chef to maintain efficiency, consistency, and smooth kitchen operations.Key Responsibilities<ul><li>Prepare, cook, and present dishes within your designated station according to restaurant standards.</li><li>Ensure food quality, flavor, and presentation are consistently excellent.</li><li>Follow recipes, portion controls, and plating guidelines.Organize and maintain section for maximum efficiency.</li><li>Ensure all mise en place is prepared and stocked before service.</li><li>Monitor inventory, check stock levels for the station, place orders in a timely manner, and assist with stock rotation and receiving deliveries.</li><li>Practice strict portion and waste control to help maintain the kitchen's profit margins.Maintain high standards of cleanliness and hygiene at all times.</li><li>Enforce and adhere to strict health, hygiene, and sanitation standards (HACCP), ensuring the workstation and equipment are clean and always organized.</li><li>Ensure proper storage, labeling, and rotation of ingredients.Communicate effectively with the kitchen brigade during service.</li><li>Collaborate with other stations to ensure smooth kitchen operations.Assist in controlling waste and minimizing food costs.</li><li>Report equipment issues promptly.</li></ul>&nbsp;Skills &amp; Qualifications<ul><li>Proven experience as a Chef de Partie.</li><li>Strong knowledge of cooking techniques and kitchen equipment.</li><li>Excellent time management and organizational skills.</li><li>Ability to work well under pressure in a fast-paced environment.</li><li>Strong communication and teamwork skills.</li><li>Culinary degree or relevant certification.</li><li>Thorough knowledge of food safety, hygiene, and HACCP regulations.</li></ul>

Chef De Partie, Season 2026 Opportunities | Manko | One&Only Aesthesis, Athens 18290

PURPOSE OF POSITION<ul><li>The Chef de Cuisine (CDC) supervises and manages the entire Galley of the venue assigned to them, ensuring the smooth operation of all events, food preparation, presentation and delivery, over the course of service in that venue, and that the quality standards &amp; procedures are in line with Company Procedures and STAR Service Standards.</li><li>You are required to serve as a link between your assigned Galley and the Main Galley.</li><li>It is your responsibility to ensure safe, quality food production, and to create a friendly, guest-oriented service culture to ensure Guest satisfaction and repeat business, which in turn, will increase revenue and profitability of the company.</li></ul> YOUR RESPONSIBILITIES<ul><li>In conjunction with the Sous Chef, the CDC is fully responsible for the entire Galley of the assigned venue, which includes but is not limited to food safety, creativity, cleanliness, staff management, time management, repair &amp; maintenance, public relations and guest interaction.</li><li>Visit the assigned Galley venue as often as possible during the course of service, in conjunction with the assigned Head Waiter, checking every table and ensuring that Guests are provided with the best meal/service possible; follow up on negative feedback received; monitor reports such as Voyage\Cruise Report, to identify opportunities to improve Guest service and satisfaction.</li><li>Assist the Executive Chef to prepare requisitions for all catering equipment to ensure a productive operation.</li><li>Assist all Section Heads in areas of responsibility to countercheck all food requisitions and make the necessary adjustments; regularly collect and enter all meal count figures from the assigned galley, into the meal count system; monitor/control flagged and expensive item requisitions; check meat, fish &amp; seafood ordering &amp; thawing procedures; tour all storerooms frequently and assist the Provisions Team; conduct menu briefings every two days or as often as required.</li><li>Countercheck daily deliveries from the Storeroom to ensure its accuracy.</li><li>Ensure that all menus, recipes, methods and specifications are adhered to, and spot-check all venues serving food on a daily basis to ensure that all food outlets &amp; displays are in line with the quality &amp; cleanliness of Viking’s Standards and all Public Health Policies. Visit various food preparation stations &amp; conduct random tastings to correct any discrepancies (quality/taste/appearance) immediately.</li><li>Be familiar with the Human Resources Manual &amp; Shipboard Training; have an in-depth understanding of the working hours policies &amp; procedures; be familiar with crew contracts and work schedule hours/week, to maintain working hours paperwork and if necessary, correct entries for payroll.</li><li>Lead and support a multi-cultural team, maximizing crew satisfaction, productivity and retention; meet with Team Leaders on a daily basis for “The Daily Reunion”, to provide feedback &amp; operational updates as well as to ensure that your department is performing to Viking’s STAR Service Standards.</li><li>Regularly inspect that the mise-en-place for all areas are prepared 15 minutes prior to service.</li><li>Appoint and enforce specific job responsibilities to all key personnel working under the direction of the Chef de Cuisine and establish the manner and means to train personnel.</li><li>Provide competent leadership to all direct reports. Responsibilities include, but are not limited to: Conducting performance reviews, including discipline as needed, ensuring Maritime Labor Convention (MLC) compliance and onboard training, succession planning, crew communication and recognition.</li><li>Ensure you always wear the appropriate and task specific Personal Protective Equipment (PPE) as required for your duties onboard. Always use correct lifting techniques to prevent injuries.</li><li>Uphold impeccable grooming standards within your team at all times by complying with Viking’s Image and Uniform Standards.</li><li>Ensure that company property is appropriately secured and protected, especially during rough weather conditions, in order to prevent unnecessary loss or damage.</li><li>Become knowledgeable and ensure your team are knowledgeable about itinerary-related ports of call, shore excursions and shipboard activities such as events, entertainment and programs.</li><li>Positively contribute to achieving/succeeding Culinary KPI goals (quality &amp; financial) for the Culinary Department; have full knowledge about safety &amp; security procedures and can operate in line with all Public Health, Environmental and Safety &amp; Security Policies; participate in all training concerning onboard training, safety &amp; security, fire prevention, evacuation exercises as required by the company.</li><li>Demonstrate the ability to take over the Executive Chef’s position for a temporary period (with the necessary training) at any given time, assist with Cooking Demonstrations, as required.</li></ul>This document describes the primary activities, duties and responsibilities of this position. Your manager or supervisor may assign additional duties and responsibilities to you.&nbsp;YOUR PROFILE<ul><li>A required minimum of ten years’ culinary experience, including three to four years of experience as a Chef de Cuisine or similar position, within a premium brand hospitality environment; advanced culinary skills, are required. Previous haute-cuisine education is an advantage.</li><li>Fluent in English - must have excellent English communication skills to clearly interpret and orate documents, such as menus and recipes.</li><li>Must be able to effectively handle complex situations, including managing interactions with guests.</li><li>Must have experience in leading multi-cultural teams; flexible, stress resistant, committed team player</li><li>Guest-focused, service-oriented, positive personality, professional appearance and impeccable hygiene standards are required.</li><li>Team builder with effective motivational skills and coaching abilities, with a demonstrable comprehensive knowledge of Public Health and Sanitation compliance</li><li>Must be at least twenty-one (21) years old, able to physically handle 50+ lbs. (30KGs) on a daily basis, and work a minimum of eleven hours a day, seven days a week.</li><li>Previous cruise industry experience is an advantage.</li></ul> GUIDELINES AND REGULATIONS<ul><li>Implement Standard Operating Procedures &amp; STAR Service Standards within the department.</li><li>Ensure appropriate appearance and clothing according to the updated Grooming Standards.</li><li>The company reserves the right to change/extend this job description if necessary, at any point of time during her/his employment.</li></ul>&nbsp;Position:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Chef de Cuisine&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Supervisor:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Executive ChefDirect reports:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Sous Chef, CDP, Asst. CDP, Cook, Asst. CookLine manager:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Executive Chef

OCEAN - Chef de Cuisine

PURPOSE OF POSITION<ul><li>The Chef de Cuisine (CDC) supervises and manages the entire Galley of the venue assigned to them, ensuring the smooth operation of all events, food preparation, presentation and delivery, over the course of service in that venue, and that the quality standards &amp; procedures are in line with Company Procedures and STAR Service Standards.</li><li>You are required to serve as a link between your assigned Galley and the Main Galley.</li><li>It is your responsibility to ensure safe, quality food production, and to create a friendly, guest-oriented service culture to ensure Guest satisfaction and repeat business, which in turn, will increase revenue and profitability of the company.</li></ul> YOUR RESPONSIBILITIES<ul><li>In conjunction with the Sous Chef, the CDC is fully responsible for the entire Galley of the assigned venue, which includes but is not limited to food safety, creativity, cleanliness, staff management, time management, repair &amp; maintenance, public relations and guest interaction.</li><li>Visit the assigned Galley venue as often as possible during the course of service, in conjunction with the assigned Head Waiter, checking every table and ensuring that Guests are provided with the best meal/service possible; follow up on negative feedback received; monitor reports such as Voyage\Cruise Report, to identify opportunities to improve Guest service and satisfaction.</li><li>Assist the Executive Chef to prepare requisitions for all catering equipment to ensure a productive operation.</li><li>Assist all Section Heads in areas of responsibility to countercheck all food requisitions and make the necessary adjustments; regularly collect and enter all meal count figures from the assigned galley, into the meal count system; monitor/control flagged and expensive item requisitions; check meat, fish &amp; seafood ordering &amp; thawing procedures; tour all storerooms frequently and assist the Provisions Team; conduct menu briefings every two days or as often as required.</li><li>Countercheck daily deliveries from the Storeroom to ensure its accuracy.</li><li>Ensure that all menus, recipes, methods and specifications are adhered to, and spot-check all venues serving food on a daily basis to ensure that all food outlets &amp; displays are in line with the quality &amp; cleanliness of Viking’s Standards and all Public Health Policies. Visit various food preparation stations &amp; conduct random tastings to correct any discrepancies (quality/taste/appearance) immediately.</li><li>Be familiar with the Human Resources Manual &amp; Shipboard Training; have an in-depth understanding of the working hours policies &amp; procedures; be familiar with crew contracts and work schedule hours/week, to maintain working hours paperwork and if necessary, correct entries for payroll.</li><li>Lead and support a multi-cultural team, maximizing crew satisfaction, productivity and retention; meet with Team Leaders on a daily basis for “The Daily Reunion”, to provide feedback &amp; operational updates as well as to ensure that your department is performing to Viking’s STAR Service Standards.</li><li>Regularly inspect that the mise-en-place for all areas are prepared 15 minutes prior to service.</li><li>Appoint and enforce specific job responsibilities to all key personnel working under the direction of the Chef de Cuisine and establish the manner and means to train personnel.</li><li>Provide competent leadership to all direct reports. Responsibilities include, but are not limited to: Conducting performance reviews, including discipline as needed, ensuring Maritime Labor Convention (MLC) compliance and onboard training, succession planning, crew communication and recognition.</li><li>Ensure you always wear the appropriate and task specific Personal Protective Equipment (PPE) as required for your duties onboard. Always use correct lifting techniques to prevent injuries.</li><li>Uphold impeccable grooming standards within your team at all times by complying with Viking’s Image and Uniform Standards.</li><li>Ensure that company property is appropriately secured and protected, especially during rough weather conditions, in order to prevent unnecessary loss or damage.</li><li>Become knowledgeable and ensure your team are knowledgeable about itinerary-related ports of call, shore excursions and shipboard activities such as events, entertainment and programs.</li><li>Positively contribute to achieving/succeeding Culinary KPI goals (quality &amp; financial) for the Culinary Department; have full knowledge about safety &amp; security procedures and can operate in line with all Public Health, Environmental and Safety &amp; Security Policies; participate in all training concerning onboard training, safety &amp; security, fire prevention, evacuation exercises as required by the company.</li><li>Demonstrate the ability to take over the Executive Chef’s position for a temporary period (with the necessary training) at any given time, assist with Cooking Demonstrations, as required.</li></ul>This document describes the primary activities, duties and responsibilities of this position. Your manager or supervisor may assign additional duties and responsibilities to you.&nbsp;YOUR PROFILE<ul><li>A required minimum of ten years’ culinary experience, including three to four years of experience as a Chef de Cuisine or similar position, within a premium brand hospitality environment; advanced culinary skills, are required. Previous haute-cuisine education is an advantage.</li><li>Strong Japanese Culinary knowledge is required.</li><li>Fluent in Japanese and English - must have excellent Japanese and English communication skills to clearly interpret and orate documents, such as menus and recipes.</li><li>Must be able to effectively handle complex situations, including managing interactions with guests.</li><li>Must have experience in leading multi-cultural teams; flexible, stress resistant, committed team player</li><li>Guest-focused, service-oriented, positive personality, professional appearance and impeccable hygiene standards are required.</li><li>Team builder with effective motivational skills and coaching abilities, with a demonstrable comprehensive knowledge of Public Health and Sanitation compliance</li><li>Must be at least twenty-one (21) years old, able to physically handle 50+ lbs. (30KGs) on a daily basis, and work a minimum of eleven hours a day, seven days a week.</li><li>Previous cruise industry experience is an advantage.</li></ul> GUIDELINES AND REGULATIONS<ul><li>Implement Standard Operating Procedures &amp; STAR Service Standards within the department.</li><li>Ensure appropriate appearance and clothing according to the updated Grooming Standards.</li><li>The company reserves the right to change/extend this job description if necessary, at any point of time during her/his employment.</li></ul>&nbsp;Position:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Chef de Cuisine&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Supervisor:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Executive ChefDirect reports:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Sous Chef, CDP, Asst. CDP, Cook, Asst. CookLine manager:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Executive Chef

JAPAN - Japanese Speaking Chef de Cuisine

Numo Mykonos is a boutique retreat in Kalafatis, where quiet luxury meets nostalgic chic vibes. Rediscover the carefree spirit of barefoot living, all wrapped in the luxury that NUMO Hotels is famous for. Experience the brand’s signature tranquility infused with the lively, vibrant essence of Mykonos.Key Responsibilities<ul><li>Perform duties in accordance with official quality standards and operating procedures</li><li>Work and prepare in accordance with recipes, quality and presentation standards and food preparation checklists</li><li>Checking raw materials to ensure quality and reporting shortages</li><li>Checking and ensuring correct temperatures of kitchen appliances and food and reporting issues to management</li><li>Keeping all kitchen areas clean and tidy</li><li>Ensuring that hygiene &amp; safety rules are adhered to the kitchen area, as well as personal hygiene procedures</li></ul>Requirements<ul><li>Graduate of culinary school</li><li>Previous work experience in a similar position specializing in Mediterranean cuisine</li><li>Excellent knowledge of hygiene, safety and food management</li></ul>Benefits<ul><li>A salary that makes Mondays better&nbsp;– Competitive pay for your awesomeness.</li><li>Training that’s anything but boring&nbsp;– On-the-job learning and workshops to keep you sharp.</li><li>Grow while you glow&nbsp;– Opportunities for professional development at every step.</li><li>Live the destination, not just the job&nbsp;– discover new places with accommodation provided.</li><li>Daily treats&nbsp;– Enjoy delicious meals in our staff restaurant.</li></ul>But before we meet, check out the main VALUES that represent the company and thus we are looking for in you:<ul><li>Teamwork&nbsp;– Together, we are always stronger!</li><li>Integrity&nbsp;– Do the right thing, even when no one is watching!</li><li>Respect&nbsp;– We value every voice and believe that every idea matters!</li><li>Kindness&nbsp;– A smile can change someone’s day!</li><li>Creativity&nbsp;– We approach challenges with imagination and an innovative spirit!</li></ul>Turn your passion into a career!

Cooks A,B,C 

ROLE OVERVIEW<ul><li>Part of our Galley team on our Ocean vessels, the Chef de Partie independently runs a main section in the Galley, with as little supervision as possible. The position is a key role and is fully supported by Middle Management, in all areas.</li><li>The Chef de Partie reports to Sous Chef, Chef de Cuisine and Executive Chef.</li></ul>&nbsp;YOUR RESPONSIBILITIES<ul><li>Control and maintain a main Galley section and its entire food production; follow set recipes &amp; dish guidelines; assist with cleaning during food preparation periods, if additional cleaning is required.</li><li>Prepare daily electronic food requisitions by counterchecking merchandise in Galley stores.</li><li>Undertake recipe reviews on a daily basis and, if additionally requested by the Executive Chef/Outlet Chef, maintain recipe folders (containing all recipes) of the assigned section and ensure that they are kept in an immaculate condition.</li><li>Prepare food samples whenever the Executive Chef deem necessary (show plates, tastings, recipe trials, etc.); ensure the quality and presentation of food during food preparation and service hours.</li><li>Maintain and control the entire Service Line at the relevant section during meals hours, ensuring that the food served is in line with Viking STAR Service Standards.</li><li>Countercheck daily deliveries from the Storeroom to ensure its accuracy and report any discrepancies to an immediate Supervisor.</li><li>Ensure economical work practices and control food production to minimize and/or avoid wastage.</li><li>Ensure that food preparations/storage are in line with all Public Health Policies and Company Regulations and enforce &amp; maintain “clean as you go” work habits.</li></ul>&nbsp;WHY JOIN VIKING?&nbsp;Elevate Your Career&nbsp;Regardless of where you are on your career journey, Viking can help you in reaching new destinations with:&nbsp;<ul><li>Paid training program in skills and approach to premium hospitality services&nbsp;</li><li>On-the-job coaching to help you advance rapidly&nbsp;&nbsp;</li><li>A lifelong network of hospitality professionals from many different countries&nbsp;</li><li>Internal transfer opportunities to River, Ocean and Expedition ships&nbsp;</li></ul>&nbsp;On board our ship&nbsp;<ul><li>Lodging, meals, unlimited Wi-Fi, uniforms, and laundry are free of charge for all crew members&nbsp;</li><li>Crew cabins with only 2 berths (you will have one roommate).&nbsp;</li><li>Travel to/from the ship provided by Viking&nbsp;</li><li>Crew-only deck, dedicated recreational spaces and activities&nbsp;</li><li>Access to use the guest fitness center during certain hours&nbsp;</li></ul>&nbsp;Employee benefits&nbsp;<ul><li>Referral program&nbsp;</li><li>Loyalty bonuses&nbsp;</li><li>Tax-free salary</li></ul>&nbsp;YOUR PROFILE<ul><li>Must have shipboard or premium hospitality experience with at least 1 year / 2 contracts in the same role; Advanced culinary skills are required.</li><li>Fluent in Japanese and English - must have excellent Japanese and English communication skills to clearly interpret and orate documents, such as menus and recipes.</li><li>Must have experience in leading multi-cultural teams; flexible, stress resistant, committed team player.</li><li>Guest-focused, service-oriented, positive personality, professional appearance and impeccable hygiene standards are required with excellent knowledge of all Public Health Policies; team builder with exceptional work ethic, motivational skills and coaching abilities.</li><li>Must be at least twenty-one (21) years old, able to physically handle 50+ lbs. (30KGs) on a daily basis, and work a minimum of eleven hours a day, seven days a week.</li><li>Previous cruise industry experience is an advantage.</li></ul>

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