Sous Chef

Sous Chef

Sous Chef on board 4* and 5* River Cruise Ships sailing along European Rivers. The Sous Chef is co-responsible for the highest quality, preparation and service of the food on board to guarantee a maximum satisfaction of the guests. He/she is assists the Executive Chef by preparing and serving food and managing, motivating and training the kitchen employees. He/she is also co-responsible for the hygiene and tidiness in the galley area. The Sous Chef reports directly to the Executive Chef.

TASKS

• Responsible for the preparation of food according to the standards and quality levels set by the Company at all times
• Co-responsible for the implementation of all new menus, standards and procedures as set by Corporate Culinary operations.
• To develop galley personnel in the knowledge of all standard recipes and ensures all preparation and methods of cooking are adhered to
• Assisting the Executive Chef with the menu planning
• Responsible for the preparation and control of the daily supplies needed for the preparation of the menu requirements and assures the correct quantities of daily supplies needed for the preparation and that no shortage of food items being distributed to the galley impacts the daily operation
• Execute, implement and supervise proper maintenance and cleaning procedures in all kitchen areas in order to ensure good appearance and condition of these areas.
• Covering the Executive Chef when needed
• Ensuring that food is prepared to the top standards
• Adjusting food orders to the guest count
• Assuring proper cleanliness and sanitation of the galley and food storage areas and equipment in all such areas, according to the standards
• Checking all food storerooms daily.
• Assuring that food is well rotated and first in is first

REQUIREMENTS

• At least three or four years of Hotel in a comparable position
• At least  one year of prior River Cruise Ship experience in a comparable position
• Good command of English language
• Culinary or Hospitality degree will be considered as an advantage
• Excellent cooking skills to intensify flavours and enhance the taste
• Experienced in training subordinates in fine food preparation and excellent knowledge of menu structure
• Very good creative skills to enhance plate presentation and buffet presentations
• The ability to taste all foods to assure correct preparation
• Experienced in food cost matters and quality food production

BENEFITS

• Possibilities for career progression and personal development
• Seasonal contract
• 4 vacation days per month
• Free medical coverage
• Reimbursement of the travel expenses to/from the ship
• Share cabin facilities provided
• Free meals