Summary
We are in search of a Stew/Cook onboard a 40+m MY soon to be arriving in Hong Kong.
The owners would like to carry on their European standards once the vessel arrives in Hong Kong, and as such we are only looking for applicants who understand and work to this standard.
Onboard there is a team of two stewardesses, a Chief and a stew/cook. In this role the Stew/Cook will be expected to work under and learn from the Chief Stewardess, with their primary role being in the interior. They will also be expected to cook a simple lunch and dinner for the crew. There may be the occasional cooking for the guests, or food will be provided by a chef and you will be expected to reheat and plate this. Experience with charcuterie boards and fruit plates would be beneficial, as well as simple items like eggs, bacon, sausages and so forth.
You must have experience working in the interior and also in the galley, a driving license would be preferable, and all certificates must be up to date.
Once it arrives, the vessel will be based full time in Hong Kong (possible trips elsewhere in the Asia region), so you must be willing to locate or be local.
Must be female DTCA.