Junior Sous Chef
Key Responsibilities:
- Assist the Executive Chef and Sous Chef to oversee the preparation and service of all food items onboard the ship, while ensuring the highest levels of quality, efficiency & consistency are maintained
- Positively direct and motivate the culinary teams
- Monitor working schedules for all galley employees
- Ensure all kitchen personnel are familiar with the safe operation of galley equipment
- Monitor the quality and specification of all food items received onboard
- Monitor the quality and presentation of all food items served onboard & provide corrective action where necessary
- Proactively monitor and report on galley equipment, refrigeration logs, guest feedback, food cost and welfare of culinary teams
- Provide USPH training to culinary teams and ensure that standards are monitored and maintained
- Conduct regular operational and sanitation inspections of all kitchen areas
Essential Requirements:
- Exceptional interpersonal skills and the ability to effectively coach, develop and communicate with an intercultural team
- A minimum of 4 years' experience working in culinary arts in a large hotel/holiday resort or cruise ship
- Excellent organisational skills and a great eye for detail
- Proactive and reliable; can function with minimal supervision
- Ability to work effectively under pressure in an extremely fast-paced environment
- Positive, flexible team player with adaptability to change
- Fluency in spoken and written English
Preferred Experience/Qualifications:
- Relevant Degree, Diploma or Technical Certification
- Previous work experience in diverse environments
Contract:
- 7-8 months on-board, followed by 2 months of vacation
- Shared cabin with private bathroom facilities