Sous chef

EXPERIENCE/ SKILLS/ CHARACTER

• Must have strong knowledge of international cuisine;
• Must have strong knowledge of the HACCP standards;
• Previous experience of minimum five (5) in a culinary field required;
• Diploma\Certification in a Culinary discipline is necessary;
• Strong interpersonal and problem-solving abilities;
• Ability to work well under pressure in a fast-paced environment;
• Ability to work cohesively with fellow colleagues as part of a team;
• Ability to focus attention on guest needs, remaining calm and courteous at all times;
• Must have English and/ or German language skills;
• Must be reliable and able to work unsupervised;
• Must be able to work flexible time schedule and to the Company’s standards.
• Working knowledge of cooking with ingredient limitations (Allergens, diets etc.)

DUTIES AND RESPONSIBILITIES

• Be friendly to passengers and crew as well as focused on job tasks;
• Responsible of leading galley team in the Head Chef’s absence;
• Provides guidance to junior galley staff members, including, but not limited to, line cooking, food preparation, and dish plating;
• Oversees and organizes kitchen stock and ingredients;
• Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance;
• Keeps cooking stations stocked, especially before and during prime operation hours;
• Trains new kitchen employees to the Vessel’s restaurant and kitchen standards;
• Manages food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns;
• Supervises all food preparation and presentation to ensure quality and restaurant standards;
• Works with Head Chef to maintain kitchen organization, staff ability, and training opportunities;
• Verifies that food storage units all meet standards and are consistently well-managed;
• Assists Head Chef with menu creation;
• Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing;
• Provide a two-way line of communication with all galley staff members;
• Follow correct disciplinary procedures as outlined in the Food and Beverages manual;
• Perform all duties assigned efficiently, follow the Company’s standards, adhere to procedures of the training manual.