Sous Chef

Location: At Sea
Salary: £2559
Hours: 3 months on and 6 weeks off rotation.

Further Details:

3R Global are currently looking for a highly motivated, experienced and passionate Sous Chef. It is a great opportunity to join one of the most well-renowned companies in the cruise industry.

What you will be doing:

• As Sous Chef, you will be working in partnership with Executive Chef/ Executive Sous Chef.
• You will assist the Executive Chef/ Executive Sous Chef in directing and supervising of preparation and production of all food on board to be served to both guests and crew taking into consideration dietary, religious and cultural requirements.
• As Sous Chef you will maintain all related MRS (Minimum Requirement Standards) for Room Service, Traditional Tea Time, Canapé, Casual Dining MRS, Buffet decoration casual Dining,
• Dietary information, and Champagne Breakfast, and will be teaching the galley personal, the culinary procedures and recipes with hands-on training.
• You will be responsible for ensuring that all staff under your supervision receive sufficient coaching for current job performance and future promotion for motivates personnel with potential.
• As Sous Chef in the absence of Executive Chef / Executive Sous Chef, you will be responsible for holding daily menu briefings and tasting of dishes to ensure the highest quality, nutritional value and variety of food.
• You will be responsible for keeping to the set food cost budgets for crew & guests.
• When is charge of loading team you will make sure that all provisioning and storing is carried out in close co-operation with the Storekeeper and working with him check fresh fruit & vegetables before being taken on board and inspect stores daily in order to avoid spoilage and to ensure the correct rotation of all products
• As Sous Chef, you will be assisting the Executive Chef / Executive Sous Chef in maintaining correct work and rest hours for the galley staff.
• You will work in with the Executive Sous Chef, planning the daily working schedules for the Galley staff.
• As Sous Chef, you will work with the Executive Sous Chef / Executive Chef, conducting appraisals of staff under his/hers supervision.

What you will need:

• Minimum 6 years of progressive food preparation experience in high volume hotels/restaurants/cruise ships to include 5 years’ experience as Sous Chef or 3 years’ experience as a Chef de Cuisine in a smaller environment.
• Completion of associate degree or equivalent and/or Chef apprenticeship program from an accredited culinary or hospitality school
• Good command of written and spoken English
• Supervisory experience
• A proven record of running, training staff and co coordinating at least four sections of the kitchen excluding Pastry and Bakery.
• Awareness of budgets and food wastage gained within a corporate environment will be an advantage
• Working knowledge of USPH standards

Benefits:

• 12 months paid salary
• Flights to/from the vessel arranged and paid for by the company
• Full accommodation on board
• Staff concessions.

For more information and/or to apply for the role please contact Jess Osborne on 02380 003330 or hidden link - please login