Sous Chef at Crew Life at Sea

Key Responsibilities:

• Assist the Executive Chef in menu planning, recipe development, and food cost control
• Oversee the daily operations of the galley, including food preparation, cooking, and plating
• Train and supervise a team of culinary staff, ensuring high standards of food quality and presentation
• Maintain inventory levels and order supplies as needed
• Monitor and maintain food safety and sanitation standards
• Collaborate with other departments to ensure smooth operation and guest satisfaction
• Participate in on-board events and special occasions, providing creative and innovative culinary offerings
• Adhere to all company policies and procedures, including health and safety regulations

Qualifications:

• Minimum of 5 years experience in a similar role, preferably in a high-volume, fine dining establishment
• Culinary degree or equivalent experience
• Strong leadership and communication skills
• Knowledge of international cuisine and culinary trends
• Ability to work in a fast-paced, dynamic environment
• Experience with menu planning, food cost control, and inventory management
• Proven track record of maintaining high food quality and standards
• Ability to adapt to changing schedules and work well under pressure