If you are looking for MSC cruises careers, here is a list of various cruise ship job positions in the culinary department. MSC Cruises has various cruise ship jobs positions in the hotel industry.
Table of contents
1. Executive Sous Chef Pastry – Explora Journeys
ORGANIZATION: MSC Malta Seafarers Co. Ltd (on board job)
BUSINESS AREA: Hotel
LINE MANAGER: Exec. Pastry Chef, Senior Exec. Chef, Exec. Chef
Job Description
An exciting opportunity exists for a world class Executive Sous Chef Pastry to join our newly created luxury travel brand “Explora Journeys”. The primary responsibility of the Executive Sous Chef Pastry is to assist the Executive Pastry Chef to maintain an efficient operation of all Pastry production areas by constantly analyzing the quality, production, and operational management of all Patisserie venues onboard.
Responsibilities
- Manage the food production operation in all outlets for the Pastry Department in a smooth and efficient manner.
- Ensure that menus, recipes, guidelines, and methods provided by the Corporate Pastry Chef are followed accordingly.
- Maintain quality and consistency in taste, presentation, and appearance according to recipes and pictures.
- Ensure a smooth and efficient dinner service, presentation, and final plating.
- Improvise and be creative on menu items when the need arises.
- Encourage people to commit themselves to the task at hand and go above and beyond what’s expected in order to achieve key objectives.
- Strive to follow timelines and meet deadlines to overcome problems.
- Supervise and check all pastry outlets (Buffet, Specialty Restaurant, Afternoon Teatime), ensuring that standards are followed accordingly.
- Work closely with the Kitchen Steward to accomplish tasks related to inventory, equipment control and maintenance, Public Health Sanitation Rules and Regulations, and training and re-enforcement.
- Oversee the electronic requisitioning and ordering process to ensure the proper use of ingredients.
- Create a positive and innovative atmosphere.
- Possess good guest-interaction skills and deal with feedback received.
- Ensure that recipe reviews are conducted, corrected if needed, and communicated to the Corporate Pastry Chef.
- Supervise the stores frequently to monitor the Pastry items and highly perishable products.
- Check the fresh produce chillers on a daily basis to avoid shortages during the cruise.
- Ensure that the HACCP program is followed.
- Maintain and ensure that Public Health regulations (US, Anvisa, Shipsan, Canadian, Australian etc.) are followed at all times on board.
- Monitor the cleaning, handling, and storage of all Pastry equipment. Justify, record and report any damages and/or malfunctions.
- Countercheck daily deliveries from the Storeroom for accuracy.
- Mentor, develop and provide on-the-job training to subordinates to strengthen current performance and in preparation for future advancement.
- Assist the Executive Chef in completing the Monthly Culinary Evaluation survey regarding Pastry Staff.
- Ensure that all scheduled/necessary performance evaluations are completed to company standards.
- Maintain cost control within the department/team.
- Control food production to minimize/avoid waste.
- Control overtime and apply TAR procedures accordingly (work within the set budget perimeters).
- Oversee loading for quality assurance, and report any discrepancies/issues.
Qualifications
- 15 years of experience in the culinary field of 5-star hotels, high-end restaurants, or cruise lines.
- Minimum of 2 years of experience as Executive Sous Chef Pastry in a luxury hospitality establishment or upscale cruise line.
- Cruise Ship Experience preferred.
- Advanced pastry skills.
- Knowledge of the latest culinary trends.
- Good bakery skills.
- Advanced leadership skills.
- Fluent in written and spoken English.
- Possess the ability to lead and make decisions.
- Good administrative skills.
- Experienced in coaching subordinates.
- Must be cost and quality conscious.
- Adhere to specific scheduled work hours, yet be flexible if circumstances require it.
- Work with international team members.
- Perform assigned duties under pressure (time constraints).
- Possess sufficient computer knowledge to use the company software.
- High School education or international equivalent.
- 3-year apprenticeship for professional chefs or a Bachelor of Science degree in Pastry Culinary Arts.
- USPH or HACCP certification.
- Strong organizational, interpersonal and communication skills.
- The employee must be able to lift or move up to 55 pounds (25 kilograms) without assistance.
Visa requirements (if any)
Possess a valid passport and if available a seaman book.
2.Pastry Sous Chef – Explora Journeys
ORGANIZATION: MSC Malta Seafarers Co. Ltd (on board job)
BUSINESS AREA: Hotel
LINE MANAGER: Ex. Pastry Chef
Job Description
An exciting opportunity exists for a world class Pastry Sous Chef to join our newly created luxury travel brand “Explora Journeys”. The Pastry Sous Chef is the second in command in the Pastry Department, and his primary responsibility is to assist the Ex. Pastry Chef in effectively supervising and managing the onboard Pastry Production.
Responsibilities
- Ensure that Quality Standards and Procedures are in line with company Rules and Regulations.
- Responsible for the Pastry production for the Buffet area.
- Manage the food production operation in all outlets for the Pastry Department in a smooth and efficient manner.
- Supervise and check all pastry outlets (Buffet, Specialty Restaurant, Afternoon Teatime), ensuring that standards are followed accordingly.
- Assist the Executive Pastry Chef with any additional assignments.
- Ensure that menus, recipes, guidelines, and methods provided by the Corporate Pastry Chef are followed accordingly.
- Ensure that pastry personnel is guided and trained to increase productivity.
- Maintain and ensure that Public Health regulations (US, Anvisa, Shipsan, Canadian, Australian, etc.) are followed at all times on board.
- Work closely with the Kitchen Steward to accomplish tasks related to inventory, equipment control and maintenance, Public Health Sanitation Rules and Regulations, and training and re-enforcement.
- Oversee the electronic requisitioning and ordering process to ensure the proper use of ingredients.
- Supervise the stores frequently to monitor the Pastry items and highly perishable products.
- Ensure that the Pastry Department is productive and operated with the least supervision required from the Executive Sous Chef Pastry and Executive Pastry Chef.
- Provide Crew and Staff Mess with a selection of pastries goods for all meals.
- Ensure that recipe reviews are conducted, corrected if needed, and communicated to the Corporate Pastry Chef.
- Use Checklist daily to monitor production and preparation levels.
- Maintain quality and consistency in taste, presentation, and appearance according to recipes and pictures.
- Rectify discrepancies immediately.
- Communicate with the provisioning team on a daily basis to utilize highly perishable food items.
- Control and maintain all Pastry equipment distributed to staff, ensuring that it is cleaned and/or sanitized and returned in an acceptable condition after each use.
- Ensure that the pastry/adjacent areas are ready for an announced or unannounced inspection, performed by Ship Management or local authorities.
- Ensure that Pastry Personnel transport their provisions with the correct utensils from the storeroom to their respective outlets.
- Countercheck daily deliveries from the Storeroom for accuracy.
- Oversee the Dinner Service Line.
- Supervise other activities such as afternoon tea, pool parties, cocktail parties, or special functions where the Pastry Department is involved.
- Ensure that the HACCP program is followed.
- Mentor, develop and provide on-the-job training to subordinates to strengthen current performance and in preparation for future advancement.
- Maintain cost control within the department/team.
- Control food production to minimize/avoid waste.
- Ensure that all safety procedures are followed.
- Attend early stand-by for any inspection.
Qualifications
- 10 years of experience in the field of 5-star hotels, high-end restaurants, or cruise lines.
- Basic Bakery Skills.
- Advanced Pastry Skills.
- Fluent in written and spoken English.
- Communicate effectively with the senior management.
- Possess the ability to lead and make decisions.
- Good administrative skills.
- Experienced in coaching subordinates.
- Must be cost and quality conscious.
- Adhere to specific scheduled work hours, yet be flexible if circumstances require it.
- Knowledge of Microsoft programs to include but not limited to, Outlook, Word, Excel.
- Familiarly with relational database-driven inventory control systems.
- High School education or international equivalent.
- 3-year apprenticeship for professional chefs or a Bachelor of Science degree in Pastry Culinary Arts.
- USPH or HACCP certification.
Visa requirements (if any)
Possess a valid passport and if available a seaman book.
3. Assistant Chef de Partie – Explora Journeys
ORGANIZATION: MSC Malta Seafarers Co. Ltd (on board job)
BUSINESS AREA: Hotel
LINE MANAGER: Chef de Partie
Job Description
An exciting opportunity exists for a world class Assistant Chef de Partie to join our newly created luxury travel brand “Explora Journeys”. The primary responsibility of the Assistant Chef de Partie is to work under the guidance of the Chef De Partie and Sous Chef to oversee a section with minimal supervision.
Responsibilities
- Possess familiarity with high-quality operations and presentation standards.
- Possess strong leadership skills and the ability to train and coach subordinates.
- Serve as the link between the Galley Management and all other lower positions in a Galley Operation.
- Accomplish the production of international recipes on a daily basis, displaying quality preparation and presentation skills.
- Possess excellent food knowledge and a full understanding of culinary terms.
- Able to work in any section of a galley.
- Possess advanced knife handling skills.
- Coordinate and supervise all personnel assigned to the section.
- Review recipes on a daily basis.
- Provide food samples, random food tastings, and show plates when requested by a direct supervisor.
- Control production levels.
- Recommend improvements and better cost control.
- Prepare daily electronic food requisitions needed in the production section.
- Countercheck deliveries for accuracy.
- Possess the ability to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant, and Cold Kitchen) and its entire food production.
- Maintain and ensure that Public Health regulations (US, Anvisa, Shipsan, Canadian, Australian, etc.) are followed at all times on board.
- Ensure that all HACCP procedures are applied at all times and followed accordingly.
- Ensure that the assigned area of responsibility is ready for the announced or unannounced inspection conducted by Ship Management or local authorities.
- Responsible for cost containment through the proper use, handling, and maintenance of records, reports, supplies and equipment within the assigned section.
- Conduct workstation spot checks to ensure items are correctly cleaned and stored to minimize deterioration and waste.
- Possess familiarity with the galley layout in terms of safety and security.
- Ensure that all safety procedures are followed.
- Mentor, develop and provide on-the-job training to assigned staff to strengthen current performance and to prepare for future advancement.
- Assist the Procurement team with storing operations and quality control.
Qualifications
- High school diploma.
- Minimum of 5 years experience in an upscale hotel, resort, cruise ship, or convention banqueting service.
- Minimum of 2 years experience in Assistant Chef De Partie role.
- Fluent in written and spoken English.
- Communicate effectively with the senior management.
- Possess the ability to lead and make decisions.
- Good administrative skills.
- Experienced in coaching subordinates.
- Must be cost and quality conscious.
- Knowledge of Microsoft programs to include but not limited to, Outlook, Word, Excel and PowerPoint.
- High School education or international equivalent.
- Culinary School degree.
- Food Hygiene Certification.
Visa requirements (if any)
Posses a valid passport and, if available, a seaman book.
4.Assistant Cook – Explora Journeys
ORGANIZATION: MSC Malta Seafarers Co. Ltd (on board job)
BUSINESS AREA: Hotel
LINE MANAGER: Chef de Partie
Job Description
An exciting opportunity exists for a world class Assistant Cook to join our newly created luxury travel brand “Explora Journeys”. The primary responsibility of the Asst. Cook is to prepare the groundwork for the daily menu items with minimal supervision of his section leader or manager, and following recipes and guidelines provided.
Responsibilities
- Possess basic professional knowledge of all sections in a classic kitchen.
- Identify flavor balance and take corrective action when needed.
- Share responsibility for the overall product with the section leader.
- Possess advanced knife handling skills.
- Ensure accurate timing of food preparation.
- Prepare all basic food items for the menu as requested by the supervisor.
- Able to work in any section of a galley.
- Possess excellent food knowledge and a full understanding of culinary terms.
- Read, understand, follow and prepare company recipes.
- Maintain and ensure that Public Health regulations (US, Anvisa, Shipsan, Canadian, Australian, etc.) are followed at all times on board.
- Correctly apply the food safety procedures and food quality requirements related to all processes.
- Ensure that the assigned area of responsibility is ready for the announced or unannounced inspection conducted by Ship Management or local authorities.
- Responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment within the assigned section.
- Possess familiarity with the galley layout in terms of safety and security.
- Ensure that all safety procedures are followed.
- Attend any early stand-by in the galley for USPH purposes.
- Assist the Procurement team with storing operations and quality control.
Qualifications
- Fluent in written and spoken English.
- Minimum of 3 years in kitchen operations.
- Food Safety/HACCP certificate required.
- Communicate effectively with the senior management.
- Must be cost and quality conscious.
- Adhere to specific scheduled work hours yet be flexible if circumstances require it.
- High School education or international equivalent & Culinary School degree.
Visa requirements (if any)
Posses a valid passport and a seaman book.
