Key Responsibilities:
Assist with Menu Planning:
- Collaborate with the Executive Chef to develop and update menus.
- Create dishes that align with the vessel’s dining standards and accommodate dietary restrictions.
Food Preparation and Cooking:
- Prepare and cook meals for crew and passengers according to the established menu.
- Ensure high standards of food quality and presentation.
Kitchen Management:
- Supervise and train junior kitchen staff and galley personnel.
- Assist in managing kitchen inventory and ordering supplies.
- Ensure the kitchen is clean, organized, and adheres to health and safety regulations.
Quality Control:
- Monitor food storage, handling, and preparation to ensure compliance with hygiene and safety standards.
- Conduct regular checks of food quality and adjust preparation methods as needed.
Operational Support:
- Assist in managing galley equipment and perform maintenance tasks as necessary.
- Support the Executive Chef in scheduling and overseeing kitchen staff.
Compliance and Safety:
- Follow and enforce all safety and sanitation procedures.
- Adhere to maritime regulations and guidelines for food safety.
Guest Interaction:
- Occasionally interact with passengers to address any dietary concerns or special requests.
- Provide excellent customer service and maintain a positive dining experience.
Qualifications:
- Culinary Arts degree or relevant certification.
- Proven experience as a Sous Chef or in a similar role within a maritime or high-volume kitchen setting.
- Strong knowledge of food safety and sanitation practices.
- Ability to work efficiently in a confined space and adapt to the unique environment of a cruise ship.
- Excellent leadership, organizational, and communication skills.
- Flexibility to work long hours and be on-call as needed.
- Ability to work collaboratively with a diverse team.