SOUS CHEF

Job descriptiion : Executive Sous Chef

Responsibilities:

• Practicing of the company standard values
• Leading, coordinating, supporting, motivating, training, and evaluating galley team
• Monitoring and ensuring culinary service is up to the highest standards
• Responsible for organizing “mise en place”, appropriate storage, and keeping of goods
• Responsible for hygiene in the galley in accordance with HACCP regulations
• Activelysupporting and assisting culinary and restaurant team
• Responsible for ordering food, as well as stock and cost control together with Executive Chef
• Relieving Executive Chef during his/her absence
• Any other duties advised by Executive Chef Hotel Manager

Skills/Qualifications:

• Culinary school diploma or basic education equivalent is preferred
• Minimum two years of experience in the field of desired position, preferably in a 4 or 5 star restaurant and/or hotel
• Cruise ship experience is a plus
• Proven leadership abilities and excellent communication skills
• Fluency in English

Requirements:

• Passport
• Reference letter as Executive Sous chef at 4 or 5 ***** hotel or cruises ship
• Able to word 9 months on board
• Education certificate
• Update police clearance
• Able to attendant a personal interview in Spain

NATIONALITIES: SPANISH, PORTUGUESE, ITALIAN, FRENCH OR UK