Sous Chef

Rank: SOUS CHEF - STEAK HOUSE
Contract: 6:2 months rotation
Embarkation: Откликнуться на вакансию
Type: Cruise ship
Grt: 150, 696 t, 5000 pax capacity

Sous Chef - Steakhouse
Reports to: Executive Sous Chef and Chef de cuisine
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.
Profile:
- Previous experience as a Sous chef in high-class restaurant or 4/5 * hotel
- Must have extensive experience with meat cuts and steak preparation
- Proficiency in English (additional language are a plus)
- Ability to lift up 25 Kilograms

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