Teppanyaki Chef (Royal Caribbean Cruises, Ltd.) in Malaysia - Royal Caribbean Cruises Ltd.

Royal Caribbean Cruises Ltd.

Royal Caribbean Cruises Ltd. ("RCL") is an award-winning global cruise vacation provider. RCL is affiliated with the Royal Caribbean International, Celebrity Cruises, Azamara Club Cruises, Pullmantur, and CDF Croisières de France brands. As the world’s second largest cruise company, RCL also partners with SkySea Cruise Line and TUI Cruises through joint ventures. The Pullmantur, CDF, SkySea, and TUI companies are all separate and independently-operated entities with their own management teams. Together, these seven brands operate a combined total of 45 ships with an additional eleven on order. They operate diverse itineraries around the world that call on approximately 490 destinations on all seven continents. Recruiter from sector Hospitality, More than 1000 workers

    About this job ad 19 September


  • Negotiable
  • Location

  • Abroad
  • Description

  • Royal Caribbean Cruises, Ltd. (RCL) is currently looking for Teppanyaki Chefs to join our Culinary team. The Teppanyaki Chef is in charge of the teppanyaki station, and uses ancient Japanese cooking techniques to prepare meat, noodles, seafood, and other dishes on an iron plate, doing live cooking for the entertainment of guests while preparing dishes according to their preferences. He/she must have the ability to juggle and perform other live-cooking tricks. The teppanyaki chef works under minimum supervision and trains junior chefs in the art of teppanyaki cooking. A minimum of three years of experience in a four- or five-star hotel, restaurant, or high-volume food service facility specializing in high-quality teppanyaki production in a buffet setting or Japanese or Asian cuisine is required for this position.

    Essential Duties and Responsibilities:

    * Conduct himself/herself in a courteous, friendly, and professional manner during his/her physical and verbal interactions with guests and fellow shipboard employees at all times

    * Report to the assigned workstation on time, properly groomed and dressed according to RCL standards; and follow his/her supervisor’s (Sous Chef) instructions according to the Company’s rules and regulations

    * Must be able to precisely cut, properly cook, and season (based on guest demographics) proteins and vegetables on the teppanyaki grill; monitor, supervise, and test foods being cooked by tasting, smelling, and using a thermometer to ensure the correct internal temperature has been reached

    * Must possess superior customer service and confidently perform multiple juggling (spatula and fork, along with salt & pepper shakers) and entertainment tricks to capture guests’ attention during the 45 minutes or less live cooking

    * Perform food-handling tasks in accordance with the Company’s health, quality, and safety standards

    * Meet on a daily basis with the Sous Chef and AMDR to review the day’s meal requirements, time frames, and guest feedback

    * Supervise and participate in cleaning the workstations during and after meal preparation; supervise the assembly of the workstation for the next meal preparation shift – this includes cleaning and preparing food storage areas and refrigerators

    * Employees may be required to perform any other job-related duties assigned by their supervisor or management. All duties and responsibilities are to be performed in accordance with the Company's safety, quality, and environmental standards.

    Minimum Requirements:

    * At least three years of experience in a four- or five-star hotel, restaurant, or high-volume food service facility specializing in high-quality teppanyaki production in a buffet setting or Japanese or Asian cuisine

    * All applicants must have the ability to obtain relevant visas when applicable.

    * Ability to speak English clearly, cordially, and distinctly. All shipboard employees must be able to communicate in the English language in order to understand and interpret written procedures. This includes the ability to give and receive instructions in written and verbal forms, and to effectively present information and respond to questions from guests, supervisors, and co-workers.

    * While performing the duties of this job, the employee is regularly required to stand; walk; use hands to touch, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. He/she must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

    * All shipboard employees must be physically able to participate in emergency lifesaving procedures and drills. Full use and range of arms and legs as well as full visual, verbal, and hearing abilities are required to receive and give instructions in the event of an emergency including the lowering of lifeboats.

    Teppanyaki Chef (Royal Caribbean Cruises Ltd)
  • Number of vacancies: 1
  • Requirements

  • Minumun level of education: Bachelor´s Degree
  • Years of experience: 3
  • Language(s): English
  • Availability for travel: Yes
  • Availability for change of residence: No


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