As Sous Chef you will be responsible for supporting the Executive Chef to oversee the entire Culinary Arts operation on-board.
~ As Sous Chef you are expected to:
To ensure the smooth preparation and service to company standards of all food items aboard the ship, ensuring quality, consistency and maximum food cost efficiency throughout.
Plan, formulate, distribute and follow-up on working schedules for all kitchen employees.
To ensure the on-going and scheduled training of all galley employees.
To direct, motivate, control, evaluate and provide feedback to all galley employees.
With the Chef, assist in the production of an accurate weekly food order based on present inventory, par levels, incoming order, guest count, and company budgets.
Monitor quality and specification of all items loaded onto ship to ensure company standards are adhered to.
~ A degree in culinary arts or hotel administration or an international equivalent in culinary arts from a reputable accredited educational institution
~ Candidates with an associate degree in culinary arts with appropriate work experience will be considered.
~3 to 5 years progressive supervisory and managerial experience of professional kitchens, preferably in a multi-outlet upscale hotel or large cruise ship
~ Minimum of 2 years as a sous chef of 3 to 5-star hotel, resort or convention center with multiple food and beverage, Establishments situated in urban tier 1 or tier 2 city, high occupancy year-round resort or convention center Or 2 years as a Sous Chef with a comparable Cruise line.