Chef de Cuisine - Western Cuisine

Mexicrew Maritime Services
Private Estate Jobs
specified after interview
April 9, 2021

IMMEDIATE Opportunities to work at a private estate in the Middle East for CHEFS DE CUISINE (European/Western Cuisine)! Applicants accepted from: Austria, Spain, Netherlands, Belgium, Germany, Ireland, Italy, Switzerland, Australia, New Zealand.


  • Fluent in English language.
  • No visible tattoos.
  • Minimum 2 years of experience in the position for which you are applying, obtained in a high standard of restaurant, luxury hotel, cruise, etc.


  • Live in - all expenses paid or live-out allowance
  • Medical Insurance
  • Flight Allowance SAR5,000 PA
  • 2 month’s vacations PA.
  • 12-Month renewable contract


  • 2-4-year Culinary degree or equivalent formal culinary training
  • 2 years’ experience working in an acclaimed establishment
  • Proficiency in working with MS office – word, excel, outlook.
  • Strong knowledge of cooking philosophies and principles in Arabic cuisine.
  • Minimum 3 to 5 years’ experience in Culinary Service.
  • Minimum 2 years’ experience at a similar level at a 5 star or full-service hotel.


  • Should possess strong interpersonal skills and above basic written and spoken English.
  • Creative
  • Inspiring leader
  • Have an ability to make quality food, cooking quality and supervisory decisions at the appropriate time.


  • Provide menus and cuisine to International First-Class Standard
  • Help with preparation, cooking, garnishing, or presentation of food
  • Check the quality of raw or cooked food products to ensure that standards are met.
  • Monitor sanitation practices to ensure that employees follow standards and regulations
  • Check the quantity and quality of received products
  • Order or requisition food or other supplies needed to ensure efficient operation
  • Supervise or coordinate activities of cooks or workers engaged in food preparation.
  • Inspect supplies, equipment, or work areas to ensure conformance to established standards.
  • Determine how food should be presented and create decorative food displays
  • Record production or operational data on specified forms.
  • Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens
  • Collaborate with other staff to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients and produce.
  • Demonstrate new cooking techniques or equipment to staff.
  • Arrange for equipment purchases or repairs

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