Sous Chef

Reference Number: GK22

Sous Chef

A great opportunity has arisen to work onboard cruise and river ships as a Sous Chef.  The selected candidate is to provide food quality as per company’s high standards by preparing meals to the guests’ fullest satisfaction. Support the Executive Chef to ensure a high level of quality in every aspect of the food service operation whilst creating a friendly and guest-oriented service culture. 
 
Job Responsibilities:

  • Professional preparation and distribution of daily meals (including breakfast, lunch and dinner), in accordance with Executive Chef Manual and menu cycle
  • Replacement of Executive Chef when needed
  • Ensuring professional production and distribution of all meals for guest and crew in accordance with company standards, menu cycle and recipes
  • Ensuring food safety, highest level of cleanliness in the galley and production areas at all times in accordance with company’s standards and HACCP procedures
  • Assisting the Executive Chef in ordering of food supplies in accordance with the budget and production planning, and co-operating with the Hotel Manager, while keeping in mind the food cost budget at all times
  • Assistance in supervising, training, and motivating of galley team
  • Cost control for galley within the budget in cooperation with Executive Chef
  • Separation and disposal of waste / garbage
  • Ensuring correct handling of all equipment and products
  • Conduction of stock takes, inventory according to company procedures
  • Preparation of opening and closing ships at start and end of season
  • Assistance in other departments upon instruction from supervisors (if required)
  • Participation in loadings
  • Correct storage of stock; establishing of par levels, inventory according to company procedure
  • Executing full reports in compliance with the Wait Order System (WOS)
  • Support Executive Chef in conducting departmental “Daily Reunions”
  • Active participation in onboard training programs
  • Ability to effectively deal with customers, collect accurate information and resolve conflicts

Teamwork:

  • Outstanding flexibility: must be able to work during different times of the day, under pressure and stay focused at all times, even under difficult conditions, a positive can-do attitude to showcase the best image of the company

Product Knowledge:

  • Be fully proficient and knowledgeable about all relevant recipes, menu cycles, and function sheets
  • Become knowledgeable about itinerary-related ports of call and shore excursions
  • Full knowledge of the daily program

Security:

  • Full knowledge about safety and security procedures
  • Participations in all training concerning safety and security, fire prevention, evacuation exercises as required by the company

Job Specifications:

  • Graduation from a culinary school required, and additional degree with hospitality focus preferred
  • Minimum of 3 years’ experience in an upscale cruise line or hotel of comparable size, of which a minimum of 1 year in a similar position
  • Fluent in English with excellent communication skills
  • Must be able to deal correctly with confidential information and must be discrete
  • Must be well groomed and maintain impeccable hygiene standards
  • Extensive walking required and ability to stand on feet for a long time
  • Hours may vary based upon organisational needs and operational demands
  • Guest focused, service oriented, positive personality and professional appearance
  • Flexible and stress resistant, team player, shows commitment 

Cruise ships roles are subject to appearance standards (including in relation to visible tattoos) and employees are expected to project a professional image at all times.

Visible tattoos are not permitted on all vessels.  Tattoo removal is not encouraged and is the candidate’s personal decision.  

Any offer of employment is subject to all mandatory medical examinations as required by the respective company.

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