Sous Chef
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Key skills for this role
Role Overview
Oversee culinary operations in an assigned outlet within a maritime hospitality environment.
Lead kitchen teams while maintaining guest service, sanitation, and food quality standards.
Key Skills for This Role
Full Job Posting
Role Overview
Oversee culinary operations in an assigned outlet within a maritime hospitality environment.
Lead kitchen teams while maintaining guest service, sanitation, and food quality standards.
Culinary Operations
- Oversee daily food preparation, menu planning, and station execution.
- Ensure adherence to recipes, portion controls, and immaculate presentation.
- Apply international and European culinary knowledge across all galley stations.
Leadership and Guest Service
- Manage, schedule, and train Chef de Parties and Cooks.
- Foster a positive, collaborative, and high-performance kitchen environment.
- Coordinate dietary requirements and allergies.
- Monitor guest satisfaction in the dining room and handle feedback with hospitality.
Health and Compliance
- Maintain flawless sanitation standards and readiness for public health inspections.
- Keep meticulous records for temperatures, pest management, and related controls.
- Comply with ILO and MLC maritime regulations.
Financial and Resource Management
- Manage inventory and minimize food waste and breakage.
- Monitor kitchen labor hours.
Experience
- Minimum 7 years of experience in international five-star establishments, including at least 1 year as a Sous Chef.
- At least 2 years of Sous Chef experience in a Michelin-starred or Relais & Châteaux property.
Certifications and Skills
- Valid STCW95 certification is required.
- Demonstrated knife skills and proficiency across all galley stations are required.
- Fluent professional English is required for guest engagement and safety coordination.
Fitness and Integrity
- Physical and medical fitness for sea service is required.
- High moral integrity is required.
Work Environment
- The role supports maritime sea service and galley operations.
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