The Sous Chef is highly organized culinarian and takes pride in turning out high quality, seasonal and local food that wows passengers. They are very hands-on, working closely with the Executive Chef to ensure smooth galley operations. The Sous Chef prepares top-quality food for passengers as well as for fellow crew members. This role furthermore requires a positive, can-do attitude and the ability to coach the galley team as required. Additionally, the Sous Chef sees to it that health and safety standards and procedures are followed and that wastage is minimized. We are looking for candidates with experience in similar positions (Sous Chef, Chef, Demi Chef de Cuisine, Cook).
Requirements:
- culinary talent with a chef diploma
- very good knowledge of ISO quality systems and HACCP procedures
- previous experience in a comparable position in restaurants, hotels or cruise vessels
- ability to move smoothly between the different kitchen sections, from cold kitchen to hot food production
- willingness to take responsibility in the absence of the Executive Chef
- good awareness of budgets
- ability to work in a team
- good knowledge of English
Responsibilities:
- assist the Executive Chef in the overall kitchen operation
- preparation and cooking of menu items for passengers and fellow crew members
- ensure a high food quality level while minimising waste
- assist with food cost control
- respect stock control and storage procedures
- ensure that all food preparation equipment is being used safely and correctly and that it is cleaned and maintained
- project a positive and motivated attitude amongst colleagues