Sous Chef (Season 2024 / 2025)
- Reference:
- 006_2024_06_Sous Chef
- Recruiter:
- Maris Recruitment Bulgaria LTD
- Category:
- Galley Jobs
- Position:
- Sous Chef
- Updated:
- 27 June 2024
We are looking for Sous Chef to work onboard River Ships Season 2024
Note: Our Agency also offers job opportunities in Hotels, Restaurants, Resorts in different European Countries for Season Winter Season 2024/2025
TITLE: SOUS CHEF
DEPARTMENT: GALLEY/KITCHEN
EXPERIENCE/SKILLS/CHARACTER:
- Must have good knowledge of international cuisine;
- Must have strong knowledge of HACCP standards;
- Must have a minimum of five (5) years experience in a culinary field;
- Diploma/certification in a culinary discipline required;
- Strong interpersonal and problem-solving skills;
- Ability to work well under pressure in a fast-paced environment;
- Ability to work cohesively with colleagues as part of a team;
- Ability to focus attention on the needs of guests while remaining calm and courteous at all times;
- Must have English and/or German language skills;
- Must be reliable and able to work unsupervised;
- Must be able to work flexible hours and to company standards;
- Working knowledge of cooking with ingredient limitations (Allergens, diets etc.);
DUTIES AND RESPONSIBILITIES:
- Be friendly to passengers and crew and focused on the job;
- Responsible for leading the galley team in the absence of the Head Chef;
- Provides guidance to junior galley staff including but not limited to line cooking, food preparation and plating;
- Oversees and organises kitchen supplies and ingredients;
- Ensures a first-in, first-out food rotation system and verifies that all food is properly dated and organised for quality assurance;
- Keeps cooking stations stocked, especially before and during peak hours;
- Trains new kitchen staff to the ship's restaurant and kitchen standards;
- Manages food and product ordering by keeping detailed records and minimising waste, working with existing systems to improve waste reduction and manage budgetary concerns;
- Oversee all food preparation and presentation to ensure quality and restaurant standards;
- Works with the Head Chef to maintain kitchen organisation, staff skills and training opportunities;
- Checks that all food storage areas meet standards and are consistently well managed;
- Assists the Head Chef in the creation of menus;
- Coordinates with restaurant management team on supply ordering, budget and kitchen efficiency and staffing;
- Provide a two-way line of communication with all kitchen staff;
- Follow correct disciplinary procedures as outlined in the Food and Beverage Manual;
- Carry out all assigned duties efficiently, adhering to company standards and procedures as outlined in the training manual.
For more detailed information, we invite you to apply and a member of our team will contact you to arrange an interview.
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