European Executive Sous Chef

Description:

Responsible for coordinating, supporting, and delivering an exceptional gastronomic service for our travelers in accordance with company standards, while contributing to a positive work environment.

• Tip equally shared through all crew members, average of 500 EUR per month
• Rotation: 40 days on board and 20 days at home
• Vacation: paid
• Social Benefits- provided by French Social Security System; Pension plan, Health Insurance Salary Continuation, Accident/Disability
• Length of the contract: +(-) 9 months, contract is seasonal
• Travel allowance: 85 EUR per one way. Employee has to arrange the travel on his/her own and needs to submit a travel expense report with original receipts for reimbursement
• Shared accommodation and food included free of charge
• Internet on board: 4 GB free of charge on 1 device
• Training period – during the training period crew member is not entitled to tip
• French Contract

Responsibilities:

• Practicing Company 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 
• Actively supporting 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 

Minimum requirements:

• Hands On mentality
• Eye for quality and excellence
• Proven leadership abilities and communication skills
• Strong organizational and computer skills
• Two to four years work experience in hospitality in a 4 or 5 star hotel/resort, restaurant or passenger ship
• Fluent command of English
• Able to replace EC during his absence
• MUST HAVE AN EU PASSPORT