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 

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