Job Description:
Responsibilities:
- Assist the Head Chef in managing the daily operations of the galley, including food preparation, cooking, and plating onboard the cruise ship
- Ensure all food is prepared and presented according to company standards and guest preferences
- Supervise and train kitchen staff, ensuring they are following proper food safety and sanitation procedures
- Collaborate with the Head Chef to develop new menu items and maintain high-quality standards
- Manage inventory and ordering of food and supplies, ensuring adequate stock levels at all times
- Monitor and control food costs, and work with the Head Chef to develop cost-saving strategies
- Maintain a clean and organized galley, following all health and safety regulations
- Assist with menu planning and special events, such as themed dinners or private parties
- Support the Head Chef in managing the budget and maintaining financial records
- Act as the Head Chef in their absence, assuming all responsibilities and duties as needed
- Foster a positive and collaborative work environment, promoting teamwork and open communication among kitchen staff
Requirements:
- Minimum of 3 years experience as a Sous Chef in a high-volume, upscale restaurant or cruise ship setting
- Culinary degree or equivalent experience preferred
- Strong knowledge of food safety and sanitation regulations
- Excellent leadership and communication skills
- Ability to work well under pressure and in a fast-paced environment
- Proven ability to manage inventory and control food costs
- Creative and innovative mindset, with a passion for creating exceptional culinary experiences
- Flexibility to work long hours and weekends as needed
- Must be able to pass a pre-employment background check and drug test