Sous Chef (Season 2024 / 2025)

We are looking for Sous Chef to work onboard  River Ships & Hotels Season 2024/2025

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.