Sous Chef

- Assist the Executive Chef in managing the kitchen operations, including food preparation, menu planning, and inventory management

- Supervise and train kitchen staff, ensuring they adhere to all safety and sanitation standards

- Oversee the preparation and presentation of all meals, ensuring they meet the company's high standards of quality and presentation

- Monitor food costs and work with the Executive Chef to develop cost-effective menus

- Collaborate with other departments, such as dining room and bar staff, to ensure a seamless dining experience for our guests

- Maintain a clean and organized kitchen, following all safety and sanitation guidelines

- Adhere to all company policies and procedures, including those related to food safety and hygiene

Qualifications:

- Minimum of 3 years experience as a Sous Chef in a high-volume, fine dining establishment

- Culinary degree or equivalent experience

- Strong knowledge of various cooking techniques and cuisines

- Excellent leadership and communication skills

- Ability to work well under pressure and in a fast-paced environment

- Passion for creating delicious and visually appealing dishes

- Willingness to work long hours and adapt to a flexible schedule

- Fluency in English (additional languages are a plus)

If you have a passion for cooking and a desire to provide exceptional dining experiences to our guests, we would love to hear from you. Apply now to join our team as a Sous Chef on board cruiseships.