Sous Chef Asia

The Sous Chef Asia manages and coordinates the activities of various culinary workstations, including the timely preparation of bread, desserts, meat, soup, and vegetables in various shipboard dining venues specializing in (but not limited to) Chinese, Japanese, Korean, Thai, Vietnamese, and other types of Asian cuisine. He/she meets with the Executive Sous Chef and Executive Chef on a daily basis to discuss the meal and time requirements for the day’s service, discussing special requests and special events with the former. The CHWA works closely with the Chef de Partie Asia of each workstation to ensure that speed, efficiency, and quality standards are met, and monitors and trains all levels of Commis and Chef de Partie. Proof of cook apprenticeship completion or equivalent training, and six to eight years of cooking and food preparation experience in a four- or five-star hotel, restaurant, or high-volume food service facility in China or in a venue focusing on Chinese/Asian cuisine are required for this position.

Sous Chef Asia  

Great vacations begin with great employees!

Combine your experience and sense of adventure by joining our exciting team of employees working onboard our ships at sea. At Royal Caribbean International, we believe that great vacations begin with great employees!  As a leader in the cruise industry, Royal Caribbean International is continuously expanding and seeking dynamic, energetic, experienced professionals to join our team.  With our innovative fleet of ships visiting five continents, each offering adventurous ways to explore the globe, this could be a great opportunity to let your career set sail.

As a Sous Chef Asia (CHWA), you will be part of our exciting, multi-unit, high-volume shipboard Culinary operation and help oversee its multi-cultural world-class team. You will help manage the culinary activities of our state-of-the-art galleys while executing different types of Asian cuisine. In addition, you will have the opportunity to travel the world while working for a top global employer of choice.

Career snapshot:

• Conduct himself/herself in a courteous, friendly, and professional manner during his/her physical and verbal interactions with guests and fellow shipboard employees at all times, in accordance with Royal Caribbean International’s Anchored in Excellence philosophy
• Manage and coordinate the activities of various culinary workstations, including the timely preparation of bread, desserts, meat, soup, and vegetables in various shipboard dining venues specializing in (but not limited to) Chinese, Japanese, Korean, Thai, Vietnamese, and other types of Asian cuisine; ensure that all workstations consistently deliver food items according to corporate recipes and standards of consistency, preparation, and taste
• Coordinate with the Executive Sous Chef and Executive Chef on a daily basis to discuss the meal and time requirements for the day’s service, discussing special requests and special events with the former
• Manage the financial aspects of the assigned food operation, including the successful identification of expense reduction through cost control; record production and operational data on specified forms; analyze operational problems such as overproduction, wastage, and pilferage in order to establish controls
• Work closely with the Chef de Partie Asia of each workstation to ensure that speed, efficiency, and quality standards are met; monitor the performance of all levels of Commis and Chef de Partie, conducting training on new recipes, portion control, cooking techniques, proper use of equipment, work place safety, deep-fat fryer, USPH & HACCP, OPP protocols & knowledge, ACF culinary training, and any onboard system and procedural updates/upgrades
• Test galley equipment to ensure functionality and accuracy of temperature gauges, cooling/heating elements, etc.; report all malfunctions and request necessary repairs
• Monitor compliance of USPH and HACCP standards  on his/her assigned workstations, ensuring that all team members know how to use the appropriate logs as part of effective food safety control
• Perform related duties as required. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position. Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management.