Sous Chef

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Rank: SOUS CHEF

Contract: 3:3 months rotation

Embarkation:

Type: PASS (Expedition vsl)
GRT: 12786 t, 125 m / 126 passengers capacity



Your profile:
Previous experience working in a similar position in a five-star restaurant, hotel, or cruise ship.
In-depth knowledge of food/wine pairing
Experienced with fine dining outlets
Fluent English language
Vessel Sanitation Public Health (CDC) preferred

Desired Qualifications:
Completion of formal training at a culinary school preferred.
Minimum of 2 years’ experience managing a culinary team on board passenger ships preferred Ability to do the “hands-on” part of the operation, and successfully complete any admin work required around it.
Good time management skills; ability to handle multiple tasks, set priorities, and meet deadlines.
Ability to get along with co-workers.
Ability to communicate successfully with galley team members; and office personnel.
Support, develop, and promote a healthy and professional team environment.
Responsible for training and guiding others and reviewing their work.