Sous Chef

Directly responding to the Executive Chef, responsibilities include administrative tasks of some sections of the Kitchen brigade on board a ship. He/she is responsible of the daily production of menus that are prepared according to the highest international quality standards. He/she ensures good working relations amongst a multi ethnical team.

He/she will have:

• 2/3 years work experience in a similar position in hotel or on board. A vast food knowledge together with an USPH certificate
• University degree and/or graduate of Hotel/Tourism School
• Good computer skills, fluency in English (other European languages are a plus)
• Good interpersonal, communication and organisational skills and personal attributes of analytical thinking and problem solving

Strong motivation and team player skills are also necessary.