Sous Chef

Key Responsibilities:

- Assist the Executive Chef in menu planning, food preparation, and overall management on the onboard the cruise ship

- Oversee the work of the kitchen staff and ensure that all food is prepared and presented to the highest standards

- Train and mentor junior chefs and kitchen staff, providing guidance and support to help them develop their skills

- Maintain inventory and order supplies to ensure the kitchen is well-stocked at all times

- Adhere to all food safety and sanitation standards to ensure a safe and clean working environment

- Collaborate with other departments on board to ensure a smooth operation and exceptional guest experience

- Assist with special events and functions, including creating customized menus and overseeing food preparation and service

- Keep up-to-date with industry trends and new techniques to continuously improve the quality of our culinary offerings

Requirements:

- Minimum 3 years of experience as a Sous Chef in a high-volume, 4 and 5 star restaurant or hotel

- Culinary degree or equivalent experience in a professional kitchen

- Strong leadership skills and ability to work well in a fast-paced, team-oriented environment

- Knowledge of international cuisine and ability to create unique and innovative dishes

- Excellent communication and organizational skills

- Ability to work flexible hours, including evenings, weekends, and holidays

- Must be able to pass a pre-employment medical examination and obtain necessary visas and certifications for working on a cruise ship