3+ years experience in a 5 star+ hotel, cruise ship or high-profile restaurant performing the functions of a similar position. 2+ year experience in a supervisory position preferably in a multi-nationality setting with a proven ability to provide orientation and training. Experience supervising, and training at least 5 team culinary employees. Experience in high volume operation of at least 100 meals per service. Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred. Extensive kitchen machinery and knife safety knowledge. Experience working in all major culinary brigade stations with extensive knowledge in designated station. Working knowledge of computers and the ability to navigate within a variety of software programs. Ability to effectively read, write and speak English. Preferred: Degree from accredited culinary college or university. Comply with company policy regarding waste separation and environmental compliance. Implementing and executing food handling and cleaning procedures for the galley in accordance with USPH standards. Follows all HACCP procedures set by the company. Directly supervise all food being prepared and served in assigned specialty restaurant according to standard menus and recipes as established by the company. Responsible for overall quality, quantity, attractiveness and correctness of all food items served from the partie as per company standards. Ensures all food cost targets are achieved for assigned station. Ensure all food Guest Satisfaction Scores in coordination with Chef de Cuisine or Sous Chef are met for food ratings for assigned station. Directs, supervises, assists and trains all team members assigned to the partie. Responsible for performance, appearance, dress and personal conduct of all employees assigned to the partie. Prepares a daily work plan for all team members assigned to the partie in accordance with the planned menu and recipes for the day. Monitors and controls actual hours worked of team members assigned to the partie and reports and discrepancies to the Sous Chef or Chef de Cuisine of the partie. Prepares a daily requisition for Executive Chef for all items ordered from stores for use in the partie. Check quality and quantity of items ordered and received from stores. Ensures proper food storage in accordance to USPH procedures and thereafter in accordance to standard corporate recipes, reporting any discrepancies to the Sous Chef or Chef de Cuisine. Supervises and inspects overall operation cleanliness and clean up after each service period following provided checklists and cleaning schedules. Assigns all cleaning responsibilities within the partie according to the cleaning schedule and follows up on overall cleanliness of the work area and equipment. Reports and malfunctioning equipment or furnishings in need of repair or refurbishing to the Executive Sous Chef of the partie. Proper use of equipment and utensils to prevent damage or undue maintenance. Works closely with galley leadership and other department leaders. Perform other job related functions as assigned. Core Capabilities Multi-tasking and all around culinarian and leader. Builds a strong team and fosters collaboration. Able to manage high volume and fine dining teams. Acts as a corporate brand ambassador with onboard teams supporting and driving all long- term company goals and brand direction. Good communication skills. Note: Other duties as assigned included and not limited to Health, Environmental, Safety and Security responsibilities. Responsible for directing and overseeing team members and overall food preparation, production, and presentation in any of the following assigned areas: Pinnacle Grill Rudi s Sel de Mer Main Galley Lido Market

Associates Degree Bachelor s Degree College or University degree or equivalent experience in hospitality management, business administration or a related field. International equivalent suffices. Marlins Score 90 or above. A valid STCW certificate. Minimum 2 years work experience within a Front Office Operation /Hospitality Environment in a 4 star or above hotel/resort or cruise/passenger vessel or a minimum of two years work experience in a reputable call center or reservations agency. Able to work well with both shipboard and corporate personnel. Being open minded, flexible, and able to handle constantly changing priorities. Ability to multi-task and evidence of strong organizational skills. A genuine interest in working with and helping guests and the ability to handle complaints and deal effectively with difficult situations. Must be able to work nightshifts for designated periods. Working knowledge of computers and the ability to navigate within a variety of software programs such as but not limited to Excel, Word, and PowerPoint. Respond to all Guest requests, concerns and issues in a timely and professional manner. Provide a premium Guest service by handling all communications, verbal or written, in accordance with the set standards and in coordination with the Front Desk Supervisor. Log and maintain accurate records of all Guest inquiries, concerns and requests using systems provided and in accordance with set procedures. Promptly report to the Front Desk Supervisor situations that require the attention of the Front Desk Manager or Guest Services Manager. When assigned, perform all tasks related to the phone duty in a courteous, efficient and organized fashion. This includes, but is not limited to, answering the general enquiries line, handling In-Room Dining calls and orders, answer and handle dining reservations calls and fulfill the responsibilities of a telephone concierge to designated signature suite guests. When assigned, perform all tasks related to the night duty, including but not limited to handling calls to the emergency line and completing administrative tasks as per schedule and handovers. Handle cash transactions required by Guests including and not limited to traveler checks, stamps, foreign exchange, gratuity adjustments and settlement of shipboard accounts in accordance with the company s established accounting policies and procedures. Maintain accurate work order files for easy reference and as per company standard. Make use of the library of reference materials associated with the function to assist in answering Guest inquiries accurately and in a timely manner and provide suggestions for updates to the Front Desk Supervisor. Ensure adherence to the Accounting Policy 2.08: Privacy and Communication to protect guest and team members personal information (PI) when communicating with Port Agents, Tour Operators, Immigration Officials, etc. Perform administrative and record-keeping tasks. Acquire in depth knowledge of all aspects of the Mariner Loyalty Program to assist guests with any related inquiries. Assist the Event Coordinator with the administrative tasks of the Mariner Program as required. Promote various services and programs as appropriate to generate revenue. Actively promote the use of the Company s proprietary Navigator App and responsible for acquiring the necessary skills and knowledge to effectively assist guests with the workings of the App. Maintain a positive, effective, and respectful working relationships with co-workers, supervisors, managers and officers within and across department boundaries. Adhere to ship s relevant health & safety procedures as required. Comply with company policy regarding waste separation and environmental compliance. Uphold and display high standards of professionalism, integrity, honesty, attendance, punctuality, and personal appearance. Provide all Guests with a premium level of service in person and over the telephone by ensuring that all requests are courteously, promptly, efficiently handled in accordance with Company policies and ensure that follow up is consistent and without delay. When situations require, provide Guests with answers, alternatives and solutions to issues presented.

Education: Degree/Diploma from accredited culinary college or university. Ability to effectively read, write and speak English Experience: 2+ years experience in a 5 star + hotel, cruise ship or high-profile restaurant performing the functions of a similar position. Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred. Knowledge, Skills & Abilities: Experience in high volume operation of at least 500 meals per service. Extensive kitchen machinery and knife safety knowledge. Experience working in all major culinary brigade stations with extensive knowledge in designated station. Responsible producing in the preparation of all food in the assigned station in the kitchen in accordance with the established company menus and recipes. Responsible for quality, quantity, attractiveness and correctness of all food items served from the station as per companys standard recipes. Responsible for quality, quantity, attractiveness and correctness of all food items served from the station as per companys standard recipes. Responsible for the performance, appearance, and dress as well as personal conducts of themselves. Controls actual hours worked and comply with MLC2006 and report any discrepancies between these and the published work schedules to Sous Chef supervising his station. Responsible for checking that quantity and quality of items ordered from stores are received and stored in proper condition and thereafter used in the correct way, FIFO. Follows a daily work plan assigned to his station in accordance with the planned menu and recipes of the day. Public Health: Directly responsible for executing food handling and cleaning procedures in accordance with USPH standards in the assigned station in the kitchen organization as outlined in the Safe Food Handling Manual and cleaning specifications per station. Responsible to implement and execute proper maintenance and cleaning procedures in the station assigned to him in order to ensure good appearance and condition of these areas. And inspects the cleaning procedures and cleanliness of work area and equipment done by all personnel in his assigned station. Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to the Sous Chef supervising his station. Maintains a high level of productivity, cleanliness and sanitation throughout the entire station at all times. Responsible for ensuring that proper work and cleaning methods are being followed in order to produce and serve safe, wholesome, high quality and attractive food for passengers and crew. Responsible for the proper use of equipment and utensils to prevent damage or undue maintenance requirements. To be familiar with and execute the Seabourn HESS-MS appropriate to their position. The Demi Chef de Partie is responsible to produce and execute the products according the daily menus, checklists and operational needs as per Executive Chef de Cuisine. The Demi Chef de Partie plays an integral role in providing a service to the Seabourn guest. Work should always be completed in a satisfactory manner in order to maintain and exceed the company s goal. Any decisions made to compromise the product will have a negative impact on the guest s experience. Reporting relationships: The Demi Chef de Partie reports directly to the Chef de Partie and is supported by the Sous Chef.

Builds a strong team and fosters collaboration. Multi-tasking and all around culinarian and leader. Able to manage high volume and fine dining teams. Acts as a corporate brand ambassador with onboard teams supporting and driving all long-term company goals and brand direction. Demonstrates strong business acumen and financial responsibility. Desired Skills & Experience 7+ years experience in a 5 star+ hotel, cruise ship or high-profile restaurant performing the functions of a similar position. 5+ year experience in a supervisory position preferably in a multi-nationality setting with a proven ability to provide orientation and training. Experience in high volume operation of at least 1,000 meals per service. Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred. Extensive kitchen machinery and knife safety knowledge. Experience working in all major culinary brigade stations with extensive knowledge in designated station. Working knowledge of computers and the ability to navigate within a variety of software programs. Ability to effectively read, write and speak English. Degree from accredited culinary college or university. Note: Other duties as assigned included and not limited to Health, Environmental, Safety and Security responsibilities. Comply with company policy regarding waste separation and environmental compliance. Conduct regular training with all departmental members on food waste separation and environmental compliance as per Global HESS policies. Assist the Executive Chef in implementing and executing food handling and cleaning procedures for the galley in accordance with USPH standards. Follows all HACCP procedures set by the company. Directly supervise all food being prepared and served in all outlets according to standard menus and recipes as established by the company. In the absence of the Executive Chef, responsible for the overall operation of the kitchen. Responsible for Guest Satisfaction Scores pertaining to food taste, food variety and presentation, as well as general food experience. Ensure all food related budget and targets are met. Assists the Executive Chef in directing, supervising and training of all employees assigned to the galley organization. Follows training program for all new hires. Ensures all galley crew members are adhering to company standards in their overall performance, appearance, crew and personal conduct. Prepares work schedules for all galley employees for approval by the Executive Chef. Monitors and controls actual hours worked and records and reports information to the Executive Chef and other departments as needed. Maintains all ILO regulations in regards to work hours. Assists the Executive Chef in preparing objective performance reports for Petty officers and crew on a monthly basis in order to make recommendations for advancement. Every 60 days crew rating cards to be filled in and presented to the Executive Chef. Ensure quality and quantity of items ordered and received onboard. Ensures proper storage in accordance to USPH procedures and thereafter in accordance to standard corporate recipes, reporting any discrepancies to the Executive Chef. Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to the Executive Chef. Executes inspections and supervises proper maintenance and cleaning procedures in all kitchen areas in order to ensure good appearance, condition and adherence to all USPH standards. Practices visible management during all meal hours to ensure an efficient food operation for both passengers and crew. Perform other job related functions as assigned. Responsible for food preparation, production, and presentation in all outlets. Assists the Executive Chef in all areas of food preparation, production, and presentation and ultimately serves the highest Quality of food onboard to all guests and crew. Specific areas of responsibility on ships with two Executive Sous Chefs will be broken down as follows: Main Galley, all Lido Operations, and Crew Mess All Specialty Restaurants

10+ years experience in a 5 star+ hotel, cruise ship or high-profile restaurant performing the functions of a similar position. 7+ year experience in a supervisory position preferably in a multi-nationality setting with a proven ability to provide orientation and training. Experience in high volume operation of at least 1,000 meals per service. Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred. Extensive kitchen machinery and knife safety knowledge. Experience working in all major culinary brigade stations with extensive knowledge in designated station. Working knowledge of computers and the ability to navigate within a variety of software programs. Ability to effectively read, write and speak English. Degree from accredited culinary college or university. Comply with company policy regarding waste separation and environmental compliance. Conduct regular training with all departmental members on food waste separation and environmental compliance as per Global HESS policies. Oversee waste management and analyzes food waste reporting and notifies the Food & Beverage Director of any issues. Adherence, usage and tracking of Meal Count. Implementation and execution of food handling and cleaning procedures in accordance with USPH standards. Follows all HACCP procedures as set by the company and sets training accordingly for all galley personnel and ensures that all galley personnel can answer all questions during USPH inspections. Overall preparation of food according to the standards and quality established by Marine Hotel Department. Implementation of all new menus, standards and procedures as set by the Corporate Marine Department. Also responsible for all existing menu cycles in the food operation, to ensure that all cycles and preparation of food are followed by the galley brigade at all times. In addition, ensure that all outlets are set as per the Corporate Culinary Department. Responsible for the overall direction, supervision, training and personal conduct of all employees assigned to the kitchen operation. Actively support the development all cooks which are participating in the apprenticeship program and recognizes galley personnel for future courses. Follows training program set up for all new hires in order to familiarize employees with ship operations and culinary work procedures and ensures all new Executive Sous chefs and Sous Chefs are put through familiarization training. Prepares or assigns preparation of work schedules of all employees according to guidelines of the kitchen organization. In conjunction with the Food & Beverage Director and Provision Master, assists in preparing the order for quantity and quality of provisions that are taken aboard at the various ports of call, including the home port. Adheres to company par stock levels. Responsible for the preparation and control of the daily supplies needed for the preparation of the menu requirements and assures the correct quantities of daily supplies needed for the preparation and that no shortage of food items being distributed to the galley impacts the daily operation Meets targets of food costs within given budget. Responsible to execute, implement and supervise proper maintenance and cleaning procedures in all kitchen areas in order to ensure good appearance and condition of these areas. Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to the appropriate departments and Food and Beverage Director. Follows up on any outstanding repairs or furnishings needed to ensure completion. Prepares reports as required or requested by the Corporate Marine Department, the Hotel Manager or the Food and Beverage Director. Create an atmosphere in the kitchen organization which will achieve maximum productivity and a high degree of responsibility towards producing safe, wholesome, high quality and attractive food for passengers and crew. Disciplines galley personnel accordingly following the correct procedures. Practices visible management during all meal hours in all restaurants and dining rooms to ensure an efficient food operation and to ensure the highest quality of food is being served for both guest and crew and takes corrective action when necessary. Perform other job related functions as assigned. General Responsibilities Builds a strong team and fosters collaboration. Multi-tasking all round culinarian and leader. Able to manage high volume and fine dining teams. Self-proficient to perform any culinary task and to guide and mentor other culinarians. Acts as a corporate brand ambassador with onboard teams supporting and driving all long-term company goals and brand direction. Demonstrates strong business acumen and financial responsibility. Works closely with other department heads in guest service and other areas. Note: Other duties as assigned included and not limited to Health, Environmental, Safety and Security responsibilities. Directs and oversees the activities of all food preparation and service functions onboard the ship. Responsible for the highest quality and preparation of all food served onboard to guests and crew.