Assist the Executive Chef in menu planning, food preparation, and overall management on the onboard the cruise ship
- Oversee the work of the kitchen staff and ensure that all food is prepared and presented to the highest standards
- Train and mentor junior chefs and kitchen staff, providing guidance and support to help them develop their skills
- Maintain inventory and order supplies to ensure the kitchen is well-stocked at all times
- Adhere to all food safety and sanitation standards to ensure a safe and clean working environment
- Collaborate with other departments on board to ensure a smooth operation and exceptional guest experience
- Assist with special events and functions, including creating customized menus and overseeing food preparation and service
- Keep up-to-date with industry trends and new techniques to continuously improve the quality of our culinary offeringsRequirements
Requirements:
- Minimum 3 years of experience as a Sous Chef in a high-volume, 4 and 5 star restaurant or hotel
- Culinary degree or equivalent experience in a professional kitchen
- Strong leadership skills and ability to work well in a fast-paced, team-oriented environment
- Knowledge of international cuisine and ability to create unique and innovative dishes
- Excellent communication and organizational skills
- Ability to work flexible hours, including evenings, weekends, and holidays
- Must be able to pass a pre-employment medical examination and obtain necessary visas and certifications for working on a cruise ship