Sous Chef (f/m) on 4/5* River cruise ships for the season 2021

Key areas of responsibility:

Reports to the Executive Chef Coordinate the work within the galley department to achieve a smooth running operation
Coordinate the receipt, preparation and service of food in order to give the best product to the passenger whilst maintaining budgets
Maintain the high standards of quality and service established in the policies and procedures in the Manual
Responsible for the operation of the hot and cold galley including storing places, fridges and all other Food preparation outlets
The Sous Chef is directly responsible that all his direct and indirect subordinates are fully aware of company standards concerning food production, food presentation, food handling, controlling procedures and the vessel sanitation and health program

Qualification:

Professional diploma as a cook
Experience as sous chef in a variety of operations or internal qualification
Supplementary courses / training
Good knowledge of English language

Position requirements:

Specialist competence, ability to work under stress, reliability, creativity
Cost and quality awareness
Self-assured and calm manner towards staff and passengers
Well-groomed and clean appearance
Leadership skills, capable of motivation

Employment conditions:

Basic guaranteed salary
Equally shared tips after each cruise
Overtime payments
Accommodation and meals
Contract duration: from March/April till November/December
Working hours: 42 per week (overtime will be compensated)
6 weeks On / 2 weeks Off
Travel tickets are provided by the employer
Social and medical insurance

Note:

EU passport is required