Sous chef (f/m) on 4/5* River cruise ships

Professional experience

Completed apprenticeship or specialized training as a cook
Minimum 2 years of professional experience in a comparable position
Ship’s experience is an advantage
In-depth knowledge of the menu and all food items
Professional knowledge of the tools and functions in the galley
Professional communication skills in English

Responsibilities

Cooking at the highest level, at all sections and according to specified recipes
Professional food handling including buffet and guest service
Implementation of our quality standards in the galley
Co-responsible for compliance with all HACCP requirements
Active support with deliveries and loadings
Active support of the other departments on board

Employment conditions

Basic guaranteed salary
Equally shared tips after each cruise
Accommodation and meals
Working hours: 42 per week (overtime will be compensated)
Travel tickets are provided by the employer
Social and medical insurance