Executive Sous Chef




Description:

Accountable to: Executive Chef / Executive Traveling Chefs

Responsible for delivering an exceptional gastronomic service for our travelers in accordance with the cruise line standards, while contributing to a positive work environment.

Primary (Non-Exhaustive) Responsibilities:
 Practicing company values
 Leading, coordinating, supporting, motivating, training, and evaluating galley team
 Monitoring and ensuring culinary service is up to the highest standards
 Responsible for organizing “mise en place”, appropriate storage, and keeping of goods
 Responsible for hygiene in the galley in accordance with HACCP regulations
 Actively supporting and assisting culinary and restaurant team
 Responsible for ordering food, as well as stock and cost control together with Executive Chef
 Relieving Executive Chef during his/her absence
 Participating in extra duties (i.e. luggage and garbage handling, crew show, loading)
 Any other duties advised by the Executive Chef/Hotel Manager

Requirements:

Skills/Qualifications:

 Culinary school diploma or basic education equivalent is preferred
 Minimum two years of experience in the field of desired position, preferably in a 4 or 5 star restaurant and/or hotel
 Cruise ship experience is a plus
 Proven leadership abilities and excellent communication skills
 Fluency in English

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