BA Honors Events Management

Food & Hygiene Level 2 & 3

Thai Culinary School

STCW 95

PDSD

ENG1 - No Restrictions

Sous Chef

Responsible for all crew meals, menu planning, provisioning, assisting head chef with guest meals, maintaining stock levels, and boosting crew morale.

Solo Stewardess

Responsible for cleaning interior and guest cabins, table settings, coordinating with the chef, cocktail making, laundry, and turn down service.

Cook Stewardess

Sole responsibility for interior housekeeping, full service for up to 8 guests, table settings, detailing guest cabins, provisioning, organizing, cleaning, line and fender handling, preparing and serving drinks.

Cook Stewardess

Working closely with the chief stewardess, covering all aspects of interior, detailing guest cabins, preparing and cooking meals for guests and crew, provisioning, stock management, docking procedures, and nanny duties.

Banquet and Kitchen Manager

Responsible for venue turnaround, planning venue layout, supervising placement of tables and décor, briefing staff, managing food teams, coordinating with chefs, and managing dietary requirements.

Sales and Lettings Negotiator

Assisting high-end clients with investment decisions and selling homes.

Owner

Creating custom-made picnic setups tailored to specific occasions.

Owner

Creating custom-made chocolate smash hearts and strawberries for various occasions.

Housekeeper

Ensuring properties are immaculate before guest check-in, carrying out visual checks, and reporting repairs.

Event Crew

Setting up and breaking down luxury glamping structures, interior decorating, and managing guest requests.

Banquet Manager/Floor Manager

Greeting guests, serving food and drinks, setting up and breaking down events, and team leading for banquet dinners.

Food and Beverage Team

In charge of venue setup, briefing staff, greeting guests, managing dietary requirements, and overseeing service quality.