Sous Chef for Cruise Ship Asap - Polish Speaking Only

Contract: 3/3 months (+/-1)

Position Overview:

- The Executive SOUS Chef is responsible for overseeing the culinary operations on board a cruise ship. This position requires exceptional leadership, creativity, and culinary expertise to deliver an outstanding dining experience for passengers and crew members.
- The Executive Sous Chef manages a team of chefs, coordinates menus, ensures high-quality food preparation, and maintains adherence and compliance to safety and sanitation standards, and maintaining the overall efficiency and quality of the general culinary operation.
- The Executive Sous Chef reports to and is accountable to the Executive Chef or the F&B Manager.

Duties and Responsibilities:
- Leadership and Management:
 Supervise, train, and motivate a team of chefs, cooks, and kitchen staff in the galley.
 Provide guidance, support, and feedback to maintain high standards of culinary excellence.
 Plan and organize work schedules, ensuring adequate staffing levels for all dining venues on the ship.
 Foster a positive work environment, promoting teamwork, open communication, and professional development.
 Implement departmental procedures set by the company.
 Ensure that required trainings take place according to legal requirements, departments, and individual needs.
 - Safety and Sanitation:
 Enforce strict adherence to food safety and sanitation standards, following local and international regulations.
 Conduct regular inspections to ensure compliance with cleanliness, hygiene, and food handling protocols.
 Implement and maintain HACCP (Hazard Analysis Critical Control Point) procedures for the entire culinary operation.
 Train staff on proper food handling, storage, and sanitation practices.
- Guest Relations:
 Interact with passengers, addressing inquiries, special requests, and dietary restrictions.
 Monitor guest feedback and reviews to identify areas for improvement and enhance customer satisfaction.
 Collaborate with other departments to coordinate special events, themed nights, and culinary demonstrations.
 - Day-to-Day Operation of the Galley:
 Ensure all equipment within the department is properly maintained and in good working condition.
 Carry out daily inspections of the galleys, storage areas, crew, staff mess buffet, and all venues related to food.
 Report all technical malfunctions and necessary repairs following established procedures.
 Manage overall galley requisitions to ensure supplies are available in sufficient quantities and checked against the budget and inventories.
- Communication Standards:
 Project friendliness and hospitality to passengers.
 Promote the same attitude and service orientation among all galley staff when in contact with passengers and colleagues.
 Handle passenger complaints in cooperation with the Head of Department (HOD).

Requirements and Skills:
- Proven working experience as an Executive Sous Chef or Head Chef, preferably in the cruise industry.
- Excellent record of kitchen management, including strong organizational and delegation skills.
- Ability to spot and resolve problems efficiently.
- Capable of delegating multiple tasks.
- Effective communication and leadership skills.
- Up-to-date knowledge of cooking trends and best practices.
- Working knowledge of various computer software programs such as MS Office, restaurant management software, and POS systems.
- Degree in Culinary or a related certificate.

Documents:
- Valid STCW
- Valid passport
- Valid seaman book

- US Visa