Sous Chef

The Sous Chef is working closely with the Executive Chef to ensure smooth galley operations

Requirements:

• hands-on culinary talent with a chef diploma, preferably with 3 years experience
• very good knowledge of ISO quality systems and H.A.C.C.P. procedures
• previous experience in a comparable position in restaurants, hotels or cruise ships
• ability to move smoothly between the different kitchen sections, from cold kitchen to hot food production
• good awareness of budgets
• willingness to take responsibility in the absence of the Executive Chef
• positive, with can-do attitude and the ability to coach the galley team as required
• ability to work in a team as well as independently
• good command of English (German is a plus)
• demonstrate high aesthetic sense

Responsibilities:

• assists the Executive Chef with the overall kitchen operation
• in charge with preparation and cooking of menu items for passengers and fellow crew members
• ensures a high food quality level while minimizing waste
• assists with food cost control
• respects stock control and storage procedures
• ensures safe and correct usage of preparation equipment as well as its maintenance and cleaning
• projects a positive and motivated attitude among colleagues
• attends with the loading of food, beverage, laundry and other items