Sous Chef
Sous Chef
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Not Disclosed
Salary Not Disclosed
1 Vacancy
Job Description
Responsibilities:
Assist the Head Chef in managing the daily operations of the galley including food preparation cooking and plating onboard the cruise ship
Ensure all food is prepared and presented according to company standards and guest preferences
Supervise and train kitchen staff ensuring they are following proper food safety and sanitation procedures
Collaborate with the Head Chef to develop new menu items and maintain highquality standards
Manage inventory and ordering of food and supplies ensuring adequate stock levels at all times
Monitor and control food costs and work with the Head Chef to develop costsaving strategies
Maintain a clean and organized galley following all health and safety regulations
Assist with menu planning and special events such as themed dinners or private parties
Support the Head Chef in managing the budget and maintaining financial records
Act as the Head Chef in their absence assuming all responsibilities and duties as needed
Foster a positive and collaborative work environment promoting teamwork and open communication among kitchen staff
Requirements:
Minimum of 3 years experience as a Sous Chef in a highvolume upscale restaurant or cruise ship setting
Culinary degree or equivalent experience preferred
Strong knowledge of food safety and sanitation regulations
Excellent leadership and communication skills
Ability to work well under pressure and in a fastpaced environment
Proven ability to manage inventory and control food costs
Creative and innovative mindset with a passion for creating exceptional culinary experiences
Flexibility to work long hours and weekends as needed
Must be able to pass a preemployment background check and drug test
Employment Type
Full Time
