Sous Chef
Sous Chef
Employer Active
Job Alert
You will be updated with latest job alerts via email
Share
Job Alert
You will be updated with latest job alerts via email
Job Description
Position Summary
The Sous Chef is responsible for supervising culinary production in an assigned Galley section ensuring highquality food preparation consistency and adherence to company standards. This role involves managing miseenplace overseeing food production schedules training and mentoring staff and maintaining compliance with safety sanitation and storage regulations. The Sous Chef collaborates with senior culinary leadership to drive innovation and enhance the onboard dining experience. The ideal candidate is a skilled culinary professional with a strong leadership background capable of managing a highvolume operation in a dynamic multicultural environment.
Key Responsibilities
Culinary Operations & Quality Control
- Supervise food preparation and production in the assigned Galley section ensuring consistency in quality presentation and portioning.
- Enforce adherence to standardized recipes production methods and plating guidelines to maintain brand standards.
- Conduct frequent tastings and quality checks to ensure culinary excellence.
- Monitor miseenplace preparation and adjust production levels based on guest demand.
Staff Supervision & Training
- Lead and manage culinary teams ensuring efficient and professional kitchen operations.
- Conduct daily briefings and station meetings with Chefs De Partie and other kitchen staff.
- Monitor crew performance providing coaching training and corrective action as needed.
- Foster a collaborative and highperformance kitchen environment through effective communication and leadership.
Production & Operational Efficiency
- Oversee production schedules and kitchen staffing coordinating with fellow Sous Chefs and department heads.
- Ensure compliance with food safety storage and sanitation requirements upholding all regulatory and company standards.
- Identify opportunities for cost efficiency in food production and ingredient usage.
- Communicate operational discrepancies and production challenges to the Executive Chef.
Guest Experience & Menu Enhancement
- Contribute to menu development and food & beverage improvement strategies as directed by senior leadership.
- Support initiatives to continuously enhance the onboard dining experience ensuring guest satisfaction.
Skills Knowledge & Expertise
Education & Experience
- Formal qualification in the Culinary Arts from a recognized culinary training institution.
- Minimum six years of experience in a highvolume hotel cruise ship or food service environment.
- At least two years of experience as a Sous Chef or higher in a similar setting.
Technical & Operational Knowledge
- Ability to adjust production methods to maximize efficiency and costeffectiveness.
- Strong understanding of food safety sanitation and storage compliance standards.
- Proficiency in Microsoft Office and relevant culinary software.
Leadership & Team Management
- Proven ability to train mentor and supervise a diverse multicultural culinary team.
- Strong organizational skills to manage large teams and complex kitchen operations.
- Ability to maintain a positive and professional work environment ensuring teamwork and efficiency.
Guest Service & Communication
- Fluency in English (spoken and written) with excellent communication skills.
- Ability and willingness to deliver outstanding guest service through food quality and presentation.
- Personable approachable and solutionoriented leader who fosters a culture of excellence.
Employment Type
Full Time
