Job Description:
As a vital member of our culinary team onboard the cruise ship, the Sous Chef plays a crucial role in ensuring the highest standards of food quality, presentation, and kitchen efficiency. Working closely with the Head Chef, the Sous Chef assists in overseeing daily kitchen operations, supervising kitchen staff, and maintaining food safety and sanitation standards.
Key Responsibilities:
- Assist the Executive Chef in menu planning, recipe development, and food cost control
- Oversee the daily operations of the galley, including food preparation, cooking, and plating
- Train and supervise a team of culinary staff, ensuring high standards of food quality and presentation
- Maintain inventory levels and order supplies as needed
- Monitor and maintain food safety and sanitation standards
- Collaborate with other departments to ensure smooth operation and guest satisfaction
- Participate in on-board events and special occasions, providing creative and innovative culinary offerings
- Adhere to all company policies and procedures, including health and safety regulations
Qualifications:
- Minimum of 5 years experience in a similar role, preferably in a high-volume, fine dining establishment
- Culinary degree or equivalent experience
- Strong leadership and communication skills
- Knowledge of international cuisine and culinary trends
- Ability to work in a fast-paced, dynamic environment
- Experience with menu planning, food cost control, and inventory management
- Proven track record of maintaining high food quality and standards
- Ability to adapt to changing schedules and work well under pressure