Job Description:
Position Overview:
As a Sous Chef, you will be responsible for assisting the Executive Chef in managing the daily operations of the galley and ensuring the highest standards of food quality and presentation onboard cruiseship.
Key Responsibilities:
- Assist the Executive Chef in all aspects of managing the galley, including menu planning, food preparation, and presentation.
- Train and supervise kitchen staff, ensuring that all employees follow proper food safety and sanitation procedures.
- Maintain inventory and budget control, ensuring that food costs are kept within budget.
- Monitor and maintain the quality of all food products, ensuring that they meet the companys high standards.
- Collaborate with the Executive Chef to develop new menus and dishes that meet the dietary needs and preferences of our guests.
- Ensure that all food is prepared and served in a timely manner, following company standards for presentation and taste.
- Assist with ordering and receiving food and supplies, and maintaining proper storage and rotation of all products.
- Adhere to all health and safety regulations, and maintain a clean and organized galley at all times.
Qualifications:
- Minimum of 3 years of experience as a Sous Chef in a high-volume, upscale restaurant or hotel.
- Degree or diploma in Culinary Arts or a related field is preferred.
- Strong knowledge of food safety and sanitation regulations.
- Excellent leadership and communication skills.
- Proven ability to work in a fast-paced, high-pressure environment.
- Ability to manage and motivate a team of kitchen staff.
- Strong organizational and time-management skills.
- Flexibility to work long hours and weekends as needed.
- Must be able to pass a background check and obtain necessary certifications.
Working Place:
Miami, Florida, United States