Job Description:
Key Responsibilities:
- Assist the Executive Chef in managing the fish preparation and production for the entire ship
- Ensure all fish is properly cleaned, cut, and prepared according to recipes and standards
- Work closely with the Executive Chef to plan menus and order necessary supplies
- Train and supervise junior kitchen staff in proper fish preparation techniques
- Maintain a clean and organized work area, including proper storage and labeling of all food products
- Adhere to all safety and sanitation guidelines to ensure a safe and healthy work environment
- Assist in other areas of the kitchen as needed, including food preparation, cooking, and plating
- Participate in on-board events and activities as required
- Monitor and maintain inventory of fish and seafood products On Board Cruise Ship
Requirements:
- Minimum of 3 years of experience as a Sous Chef, with a focus on fish preparation
- Culinary degree or equivalent experience
- Strong knowledge of different fish species and their preparation methods
- Proven ability to manage and train kitchen staff
- Excellent time management and organizational skills
- Ability to work in a fast-paced and ever-changing environment
- Strong communication and interpersonal skills
- Flexibility to work long hours and adapt to changing schedules