Sous Chef
Sous Chef
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Not Disclosed
Salary Not Disclosed
1 Vacancy
Job Description
Key Responsibilities:
Assist the Executive Chef in menu planning food preparation and overall management on the On Board Cruise Ship
Oversee the work of the kitchen staff and ensure that all food is prepared and presented to the highest standards
Train and mentor junior chefs and kitchen staff providing guidance and support to help them develop their skills
Maintain inventory and order supplies to ensure the kitchen is wellstocked at all times
Adhere to all food safety and sanitation standards to ensure a safe and clean working environment
Collaborate with other departments on board to ensure a smooth operation and exceptional guest experience
Assist with special events and functions including creating customized menus and overseeing food preparation and service
Keep uptodate with industry trends and new techniques to continuously improve the quality of our culinary offerings
Requirements:
Minimum 3 years of experience as a Sous Chef in a highvolume 4 and 5 star restaurant or hotel
Culinary degree or equivalent experience in a professional kitchen
Strong leadership skills and ability to work well in a fastpaced teamoriented environment
Knowledge of international cuisine and ability to create unique and innovative dishes
Excellent communication and organizational skills
Ability to work flexible hours including evenings weekends and holidays
Must be able to pass a preemployment medical examination and obtain necessary visas and certifications for working on a cruise ship
Employment Type
Full Time
