SOUS CHEF
- Reports to the Executive Chef Coordinate the work within the galley department to achieve a smooth running operation
- Coordinate the receipt, preparation and service of food in order to give the best product to the passenger whilst maintaining budgets
- Maintain the high standards of quality and service established in the policies and procedures in the Manual
- Responsible for the operation of the hot and cold galley including storing places, fridges and all other Food preparation outlets
- The Sous Chef is directly responsible that all his direct and indirect subordinates are fully aware of company standards concerning food production, food presentation, food handling, controlling procedures and the vessel sanitation and health program
- Professional diploma as a cook
- Experience as sous chef in a variety of operations or internal qualification
- Supplementary courses / training
- Good knowledge of English language
- Specialist competence, ability to work under stress, reliability, creativity
- Cost and quality awareness
- Self-assured and calm manner towards staff and passengers
- Well-groomed and clean appearance
- Leadership skills, capable of motivation
- Basic guaranteed salary
- Extra payments for overtime
- Equally shared tips after each cruise
- Contract duration: April/May/June – November/December
- Rotation: 9 weeks On / 3 weeks Off
- Travel tickets are provided by the company
- Social and medical insurance
