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Join us in Kos, Greece, where you'll captain a stunning 64' sailing catamaran and create unforgettable experiences for our guests on the beautiful Aegean Sea. You'll be joining us on a fixed-term contract from 1st July, and the good news is that accommodation is something we can chat about and work out together.&nbsp;&nbsp; ABOUT THE JOB <ul><li>You'll operate and manage a 64' sailing catamaran, taking care of all related functions including maintenance and keeping the vessel in pristine condition.</li><li>Leading and supervising the sailing crew during daily excursions will be part of your day-to-day responsibilities.</li><li>You'll coordinate and support our local tour guides to ensure seamless experiences for our guests.</li><li>Creating excellent guest experiences through a customer-focused mindset is at the heart of what you'll do.</li><li>Daily, monthly, and yearly vessel checks will be your responsibility, along with completing all associated paperwork including maintenance logs, accident reports, and daily reports.</li><li>Ensuring the safety, readiness, and proper maintenance of the vessel whilst maintaining compliance with our Safety Management System (SMS) and Standard Operating Procedures (SOPs) is essential</li></ul> ABOUT YOU <ul><li>You hold a valid professional sailing certificate issued by Hellenic Coast Guard/Ministry of Maritime Affairs (Class B or C) or RYA commercially endorsed Yachtmaster Offshore.</li><li>A valid seafarer medical certificate (ENG 1) and STCW Basic Safety Training (Personal Survival Techniques, Fire Prevention &amp; Fire Fighting, First Aid, Personal Safety &amp; Social Responsibilities) are essential.</li><li>You possess a VHF/GMDSS radio licence and have proven experience in the same or similar role.</li><li>Strong leadership and communication skills enable you to effectively manage a team whilst maintaining uncompromising safety standards.</li><li>Your good knowledge of vessel maintenance and engineering, combined with strong swimming skills and a customer service mindset, make you the perfect fit.</li><li>You have the right to work in Greece/EU, and the ability to communicate in English would be an advantage (First Aid or CPR certification is preferred).</li></ul>

Catamaran Captain Class B or C

We're looking for an experienced Sailing Skipper to join our team in the beautiful location of Kos, Greece. You'll work alongside our Captain to deliver unforgettable sailing experiences for our guests while maintaining the highest safety standards. You'll be joining us on a fixed-term contract from 1st July, and the good news is that accommodation is something we can chat about and work out together.&nbsp;ABOUT THE JOB <ul><li>You'll assist the Captain in operating a 64' sailing catamaran, managing all related functions including maintenance and cleanliness to ensure our vessel is always in top condition.</li><li>You´ll be responsible for the safe sailing operation of the yacht</li><li>Working as part of the crew during daily excursions, you'll&nbsp; be supporting our on-board tour guides to create memorable experiences.</li><li>Safety is your top priority, and you'll ensure all procedures are followed meticulously while maintaining the vessel's readiness through daily, monthly, and yearly checks.</li><li>Managing compliance with our Safety Management System (SMS) and Standard Operating Procedures (SOPs) will be part of your daily routine.</li><li>You'll complete all necessary documentation including maintenance logs, accident reports, and daily reports related to the vessel.</li><li>Flexibility is key as you'll work varied hours including weekends and holidays to meet our operational needs. </li></ul>ABOUT YOU <ul><li>You hold a valid professional sailing certificate issued by Hellenic Coast Guard or a locally recognised sailing qualification, along with a valid seafarer medical certificate (ENG 1 or ML5).</li><li>Proven experience in the same or similar role demonstrates your capability in this position.</li><li>Your uncompromising safety standards and good knowledge of vessel maintenance and engineering set you apart.</li><li>Confident swimming skills and a VHF/GMDSS radio licence are essential for this role.</li><li>Your customer service mindset and ability to communicate in English (an advantage) help you deliver excellent guest experiences, and you have the right to work in Greece/EU.</li></ul>

Catamaran Sailing Skipper

We're looking for a skilled Sailing Catamaran Engineer to join our team in the beautiful location of Kos, Greece. You'll play a vital role in ensuring our 64' sailing catamaran operates smoothly while delivering unforgettable experiences to our guests. You'll be joining us on a fixed-term contract from 1st July, and the good news is that accommodation is something we can chat about and work out together.&nbsp;&nbsp;ABOUT OUR OFFER Personal benefits: Attractive remuneration, discretionary bonus schemes, generous travel benefits, extensive health &amp; well-being support, and more. Flexible working: Work is something you do, not somewhere you go. We encourage a healthy work-life balance with a dynamic working environment. A career to shape: Access the TUI Learning Hub to level-up and reach your ambitions. Broaden your network: We champion intercultural collaboration and provide opportunities to work on global projects and teams Community: Get involved with incredible local charity and sustainability initiatives like the TUI Care Foundation.ABOUT THE JOB <ul><li>You'll be responsible for all on-board systems including engines, plumbing, and electrical components, ensuring everything runs smoothly.</li><li>Working alongside the Captain and Crew, you'll help operate our 64' sailing catamaran while maintaining its cleanliness and overall condition.</li><li>Supporting our local on-board tour guides is part of your role, helping create seamless experiences for our guests.</li><li>Your customer-focused mindset will ensure our guests have an excellent experience throughout their journey.</li><li>Daily, monthly, and yearly checks for the boat are part of your routine, along with completing all associated paperwork including maintenance logs, accident reports, and daily reports.</li><li>Safety is paramount – you'll ensure the vessel's readiness and proper maintenance while complying with our Safety Management System (SMS) and Standard Operating Procedures (SOPs).</li></ul>ABOUT YOU <ul><li>You hold a valid professional sailing certificate issued by Hellenic Coast Guard/Ministry of Maritime Affairs (Class A or B).</li><li>Your valid seafarer medical certificate (ENG 1) and VHF/GMDSS radio licence are current.</li><li>Proven experience in the same or similar role demonstrates your capability in this position.</li><li>Your uncompromising safety standards and excellent knowledge of vessel maintenance and engineering set you apart.</li><li>Strong swimming skills and a customer service mindset come naturally to you.</li><li>STCW Basic Safety Training, first aid or CPR certification, and the ability to communicate in English would be advantageous.</li><li>You have the right to work in Greece/EU.</li></ul>

Catamaran Engineer Class A or B

We are looking for a skilled Marine Automation Electrical Engineer to join our Technical Department. The role focuses on installation, troubleshooting, and maintenance of automation and electrical systems onboard vessels and in shipyard projects. You will work with advanced PLCs, SCADA/HMI systems, sensors, and actuators while ensuring compliance with marine safety standards.Key Responsibilities:<ul><li>Install, commission, and maintain marine automation and electrical systems.</li><li>Troubleshoot PLC-based control systems, sensors, and actuators.</li><li>Support system upgrades, retrofits, and vessel modernization projects.</li><li>Prepare technical documentation and service reports.</li><li>Provide on-site and remote support to clients worldwide.</li></ul>Qualifications:<ul><li>Degree in Electrical, Automation, Marine, or related Engineering field.</li><li>Minimum 3 years of experience in marine automation or control systems.</li><li>Hands-on experience with PLC programming, SCADA/HMI systems, and marine electrical circuits.</li><li>Knowledge of marine classification standards (DNV, ABS, Lloyd’s Register).</li><li>Strong problem-solving skills and ability to work independently.</li><li>Fluent in English.</li><li>Willingness to travel and work onboard vessels.</li></ul>Preferred Skills:<ul><li>Experience with vessel power management and propulsion control systems.</li><li>Prior service engineer experience onboard ships.</li><li>Knowledge of hybrid or marine energy systems.</li></ul>What We Offer:<ul><li>A stable and positive working environment within a well-established company.</li><li>Competitive salary and benefits (performance bonus, private health insurance, etc.).</li><li>Training and professional development opportunities.</li><li>Team-building activities and gym membership.</li><li>A company culture that values teamwork, integrity, and continuous improvement.</li></ul>Please send your CV and cover letter to: career@cmagreece.com

Marine Automation Electrical Engineer for Technical Department

ROLE OVERVIEW<ul><li>Part of our Galley team on our Ocean vessels, the Executive Chef ensures the efficient operations of all food production areas, by consistently analyzing the food production quality &amp; cost, keeping within budget and monitoring time management.</li><li>The Executive Chef reports to Hotel General Manager.</li></ul>&nbsp;YOUR RESPONSIBILITIES<ul><li>Work within set food-cost budgets and follow the portion control chart accordingly and adjust food requisitions to avoid any possible overproduction.</li><li>Share the overall responsibility of all food orders &amp; consumption with the Inventory Manager in terms of Guest count, itinerary, availability &amp; usage.</li><li>Constantly strive to upgrade the food quality and presentation, host Kitchen Table events and cooking demonstrations; make use of culinary check lists on a frequent basis.</li><li>Maintain direct communication with the Inventory Manager for provision related matters - slow and non-moving item lists, inventory, standard products, maintaining par levels, first in first out (FIFO).</li><li>Ensure the maintenance and upkeep of all Galley equipment by overseeing the Annual Galley Equipment Budget Projection and documenting &amp; reporting any damages/malfunctions to all relevant parties; and ordering, receiving, issuing &amp; maintaining par levels, for the equipment store.</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.</li><li>Regularly inspect Galley areas in conjunction with the Public Health Officer and Kitchen Steward, to ensure a clean and safe workplace.</li><li>Lead and support a multi-cultural team, maximizing crew satisfaction, productivity, and retention; meet with Team Leaders on a daily basis.</li></ul> 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> 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> Employee benefits&nbsp;<ul><li>Referral program&nbsp;</li><li>Loyalty bonuses&nbsp;</li><li>Tax-free salary</li></ul> YOUR PROFILE<ul><li>Must have shipboard or premium hospitality experience with at least 2 - 3 years in the same role; advanced culinary skills are required</li><li>Fluent in English - must have excellent English communication skills to clearly interpret and orate documents, such as menus and recipes. The ability to speak additional languages is an advantage.</li><li>Must have experience in leading multi-cultural teams; flexible, stress resistant, committed team player; strong administration skills are preferred and must be proficient with PC based databases, spread sheets, and word processing systems.</li><li>Guest-focused, service-oriented, positive personality, professional appearance and impeccable hygiene standards are required, with a proven and comprehensive knowledge of all Public Health and Sanitary 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. Previous cruise industry experience is an advantage.</li></ul> APPLICATION AND JOB RELEVANT INFORMATION Our roles will be subject to our appearance standards (including in relation to visible tattoos) and employees are expected to project a professional image at all times.&nbsp;Visible tattoos are not permitted. Tattoos concealed with make-up, skin-colored sleeves or any covering other than the company uniform will still be considered visible for the purposes of our appearance standards. Exemptions to this may be considered on a case-by-case basis where appropriate. Tattoo removal may not result in successful employment and therefore is not encouraged and is the candidate’s personal decision. Furthermore, any offer of employment is subject to you passing all mandatory medical examinations as required by the company.&nbsp;&nbsp;For further information, please&nbsp;contact our recruiting team.

OCEAN - Executive Chef

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 Sous Chef assists the Chef de Cuisine and/or Executive Chef to oversee the entire assigned Galley operation, by consistently monitoring and checking all food preparation areas over the course of the day and controlling the opening &amp; service hours of the Service Line.</li><li>You are required to be in charge and in full control of the Galley operation of the assigned area in the absence of the Chef de Cuisine or/and Executive Chef.&nbsp;</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>Hold excellent cooking skill, with the flair and creativeness to enhance buffet presentations; control the breakdown after each service, in conjunction with the Chef de Partie.</li><li>Work closely with the Kitchen Steward in order to accomplish tasks related to inventory, equipment control &amp; maintenance etc.; countercheck daily Storeroom deliveries, for accuracy; regularly check fresh produce chillers, together with Galley Management, to avoid shortages/wastage during the cruise; ensure proper use of the menu checklist and recipe reviews.</li><li>Ensure that all Galley personnel transport their provisions with the correct utensils.</li><li>Assist in conducting the Dinner Service Line, which includes but is not limited to, ensuring smooth and efficient service, presentation, and final plating; and tour all outlets during service hours.</li><li>Minimize equipment loss/damage and maintain immaculate cleanliness standards by enforcing “clean as you go” work habits in relevant areas, and by applying safe working policies and procedures, according to all Public Health Policies, and ensuring that all equipment is sanitized and returned accordingly, after each use.</li><li>Be present during loadings for quality control and assurance; assist the Executive Chef with supervising the Galley operation and preparing requisitions for all Catering equipment.</li><li>Ensure that the Galley/adjacent areas are ready for any announced and/or unannounced Public Health inspections, done either by the Ships’ Management or local authorities (public health inspectors). The Sous Chef must be present for all inspections; ensure that all menus, recipes, methods, and specifications are adhered to, and are in line with the quality and cleanliness of all Public Health Policies and Viking’s STAR Service Standards.</li><li>Assist the Executive Chef with preparing additional working schedules (Embarkation Day, Special Functions, etc.) for Galley personnel; have an in-depth understanding of the working hours policies and 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>Appoint and enforce specific job responsibilities to all key personnel working under the direction of the Sous Chef 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>Always uphold impeccable grooming standards within your team 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, to prevent unnecessary loss or damage.</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>Temporarily replace/takeover the Chef de Cuisine’s position (with necessary training), at any given time.</li><li>This document describes the primary activities, duties, and responsibilities of this position. Your manager or supervisor may assign additional duties and responsibilities to you.</li></ul>&nbsp;YOUR PROFILE<ul><li>A required minimum of eight years’ culinary experience, including three years as a Sous Chef or similar position, within a premium brand hospitality environment; advanced culinary skills are required.</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 have experience in leading multi-cultural teams; flexible, stress management (how stress is brought into the team) abilities, committed team player, exceptional work ethic, effective communications skill; strong administration skills are preferred and must be proficient with PC based databases, spread sheets, and word processing systems.</li><li>Guest-focused, service-oriented, positive personality, professional appearance and impeccable hygiene standards are required, with excellent knowledge of all Public Health Policies</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;&nbsp;Position:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Sous Chef&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&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;&nbsp;Executive ChefDirect reports:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Direct reports:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Chef de Partie, Assistant Chef de Partie, Cook, Assistant CookLine manager:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Chef de Cuisine or/and Executive Chef&nbsp;&nbsp;

Θέσεις Εργασίας Maintenance Manager Ελλάδα, Ναυτιλία

catamaran captain class b or c

TUI Careers

catamaran sailing skipper

TUI Careers

catamaran engineer class a or b

TUI Careers

marine automation electrical engineer for technical department

CMA

ocean - executive chef

Viking

ocean - chef de cuisine

Viking

ocean - sous chef

Viking

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