Job Description

Job Summary: As a Sous Chef on our premium cruise line, you will be a key member of the culinary team, supporting the Executive Chef and Executive Sous Chef in overseeing the galley operations. Your culinary skills, leadership abilities, and teamwork will contribute to delivering exceptional dining experiences for our guests and maintaining the highest standards of food preparation and presentation. Duties and Responsibilities: Culinary Operations Support: Assist the Executive Chef and Executive Sous Chef in supervising and coordinating the galley team. Ensure smooth and efficient kitchen operations during meal service, maintaining high culinary standards. Food Preparation and Presentation: Oversee the preparation, cooking, and presentation of dishes, ensuring quality and consistency. Implement standardized recipes and plating guidelines to maintain a consistent guest experience. Team Management: Mentor and guide the kitchen staff, including chefs de partie and other team members. Foster teamwork and maintain a positive work environment to enhance productivity. Inventory Management: Assist in managing inventory levels and ordering supplies as needed. Minimize waste and maintain cost efficiency to meet budgetary guidelines. Health and Safety Compliance: Enforce strict adherence to food safety and sanitation standards, following local and international regulations. Conduct regular inspections to ensure cleanliness and hygiene in the galley. Collaboration and Communication: Work closely with other departments to ensure seamless coordination of dining experiences. Maintain open communication with the culinary team and other onboard staff. Requirements and Skills: Previous experience as a Sous Chef in restaurants, hotels, or cruise lines. Proficiency in English and Arabic (additional languages are a plus). Ability to lift up to 25 kilograms. Willingness to work on board for 4 to 10 months at a time. Strong leadership and teamwork abilities. Excellent communication and interpersonal skills. Passion for culinary arts and commitment to delivering exceptional dining experiences. Knowledge of food safety regulations and best practices. Physical fitness and health suitable for demanding duties in the galleys. Powered by JazzHR KbiI2UtcfY

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