ANQOR

ANQOR


Crociera

Su ANQOR

Established in 2009, Anqor is one of the fastest growing River Cruise Ship companies in Europe.

Our people are what distinguish us from other companies, quite simply because they are our priority. We appreciate the fact that our team members have put their career into our hands and we repay them by investing heavily in their happiness and their future growth.

We are looking for the only addition we cannot include ourselves -You!

Coperti

190

Piatti

  • Tutte le foto
  • Esterno

Indirizzo & contatti

Indirizzo

Limassol
CY

Referente

Maria Eleftheriou

Telefono

+357 25 762 755

E-mail

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können den Anbieter mit dem Messenger kontaktieren - [Jetzt anmelden].

Orari di apertura

lunedì

08:30 - 18:00 ore

martedì

08:30 - 18:00 ore

mercoledì

08:30 - 18:00 ore

giovedì

08:30 - 18:00 ore

venerdì

08:30 - 18:00 ore

sabato

08:30 - 18:00 ore

domenica

08:30 - 18:00 ore

Ricerca d'impiego

Executive Chef

Executive Chef - EN

Executive Chef on board one of the company's luxurious River Cruise ship that sails along the European Rivers. We consider the Executive Chef as one of the most important person on board the River Cruise Ship. As Executive Chef you will responsible for the highest quality, preparation and service of the food on board to guarantee a maximum satisfaction of the guests. You will manage, motivate and train the kitchen employees and, together with the Corporate Executive Chef, you implement all updated recipes. Besides, you are responsible the hygiene and tidiness in the galley area. You will be reporting  directly to the Corporate Hotel Manager.TASKS Responsible for the preparation of food according to the standards and quality levels set by the Company at all timesFollows and develops all cooks and recognizes future galley personnel for their development in future courses.Ensuring that quality dishes are served on schedulePrepares or assigns preparation of work schedules of all employees according to guidelines of the kitchen organization.In conjunction with the Hotel Manager, 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.Modifying and creating new menus when needed in co-operation with the Corporate Executive ChefEnsuring that all the lower level chefs are working to standards and provide training when required Makes targets of food costs within given budget.Correctly managing theinventoryProceeding with performance evaluations when requiredEnsuring proper equipment operation/maintenance and proper safety and sanitation in kitchen.