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Are you looking for a one-of-a-kind experience in a Michelin star-level kitchen?
Disney Cruise Line might be the right opportunity for you.
Arnaud Lallement has created gastronomic restaurants on board offering a French traditional fine dining cuisine.
Dishes include some of his most famous recipes or plates created only for the ships.
Arnaud Lallement is mostly known for his 3* Michelin restaurant "L'Assiette Champenoise".
He has been working with Disney Cruise Line for years to create the best gastronomic environment on a ship.
The gastronomic restaurant named Remy or Enchanté exists on the Disney Dream, the Disney Fantasy and the Disney Wish.
The multicultural culinary team includes 12 to 15 chefs for a restaurant of 64 covers and a pastry team with 3 chefs.
To join the Remy & Enchanté restaurant, you must have a real gastronomic experience in Michelin star establishments or equivalent (Gault & Millau, Palace, Rosette, Hats...).
Working on a cruise ship can be a real challenge (long hours, being away from home...).
However, it is also very rewarding. It offers the chance to learn and grow with an international crew.
Another bonus is the tax-free salary since you are working in international waters (salary is free of tax in France too).
Salary is paid in US dollars, it around $5000 per month + bonus (if applicable).
The ships are based in Miami or Orlando and offer itineraries mainly in the Bahamas/Carribean.
Job Requirement:
- Be 21 years of age (US Visa requirement)
- Be able to have a full conversation/interview in English.
- Have a minimum of 2 years experience as Chef de Partie Pastry in a Michelin star restaurant or equivalent.
Off time:
When you are not working, you will have access to crew member areas on board including a gym, a bar, a library & a pool.
You are also able to leave the ship regularly. For example, one of the regular port of call is Castaway Cay, Disney Cruise Line's private island in the Bahamas.
The Island is only accessible to the Disney ships and offers the crew members a private beach and bar.
