Job Description:
Key Responsibilities:
- Assist the Executive Chef in managing and coordinating all aspects of the ship's culinary operations, including menu planning, food preparation, and service.
- Train, supervise, and mentor a team of chefs, ensuring that they adhere to company standards and procedures.
- Oversee the ordering and inventory of food and supplies to maintain adequate stock levels and minimize waste.
- Create and develop new menus that cater to a diverse range of tastes and dietary requirements.
- Ensure that all meals are prepared and presented to the highest standards, following food safety and sanitation guidelines.
- Collaborate with other departments, such as the dining room and room service, to ensure a smooth and efficient operation.
- Monitor and control food costs and labor costs to meet budgetary guidelines.
- Develop and maintain relationships with suppliers and vendors to ensure the highest quality ingredients are sourced.
- Stay updated on industry trends and incorporate new techniques and recipes into the ship's menus.
Qualifications:
- Previous experience as an Executive Sous Chef or similar role in a high-volume, upscale restaurant or hotel.
- Culinary degree or equivalent training and experience.
- Strong leadership and communication skills.
- Ability to work in a fast-paced, high-pressure environment.
- Excellent time management and organizational skills.
- Knowledge of food safety and sanitation regulations.
- Creativity and passion for cooking.
- Ability to adapt to changing menus and dietary needs.
- Flexibility to work long hours and weekends.