Executive Sous Chef
Contract : 6 months
Vacation : 2 months between contracts
Responsible for the day to day operations of the galley staff, assisting the Executive Chef with the food planning, preparation and quality control. Communicates with the Executive Chef on daily basis, reviews menus to estimate food and time requirements. Meets with the Sous Chef to review guest comments to implement revisions and improvements. Manages the financial aspects of the assigned food operation, prepares a variety of reports and letters utilizing personal computer system and equipment. Trains and monitors all levels of cooks and chefs for proper skill and service. Collaborates with the Executive Chef to plan menu requirements, serving arrangements, guest comments and other related details. Collaborates with the Provision Master to ensure the highest quality, delivery and storage of all food items.
Age : at least 21 years old
Must speak English clearly and distinctly, write and read English in order to understand written procedures, give and receive instructions in written and verbal forms
Experience: 5 to7 years in subordinate position on board and/or 4-5 star hotels, restaurants or high volume food service facilities.
Managerial experience required.
Must possess the ability to manage international staff in a positive and productive manner.
Approved certification or culinary school degree-granting program completion required.
Salary: fix monthly salary
Facilities on board: free of charge offered by the Company ( accommodation, meals, medical services )
Accommodation: shared cabin of two
Work schedule: 7 days / week , 10 hours /day ( shifts )
Job Cruise FEE : NO FEE for recruitment/ embarkation process
Embarkation costs: depending on ship/ itinerary ( medical files, required visas, flight ticket )
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