Executive Sous Chef for a 6* Luxury Cruise Ship

Job Description:

Reporting to the Executive Chef, you will be responsible for managing a large multi-national team and numerous outlets including an Italian Restaurant, Relais & Chateau Outlet, Pool Deck and open seating Dining Room.

As the number 2 in the department, you have the responsibility of leading and motivating the team, daily operations, training, achieving targeted food costs and maximising revenue, and ensuring standards are maintained and continually improved upon.

Required Experience & Qualifications:

• A minimum of 5 years experience in an international branded 5 star hotel company or Cruise Line.
• High volume, large operation including Banqueting or Catering Operations experience
• Experience in working in a large multi-cultural environment
• Fully qualified through an internationally recognized culinary certification program
• Competency in Microsoft Office programs
• Exceptional English communication skills
• Sound knowledge of HACCP and USPH or an internationally recognized Health & Safety Certification
• A desire for quality, using an "operational approach"

Start date: As soon as possible.