Executive Sous Chef – International Cruise Line | 4 Months On / 2 Off | Flights, Cabin & Meals Included

You, as the BRILLIANT Executive Sous Chef will ensure the efficient operation of your area of responsibility as assigned by the Executive Chef, which could be the entire galley or part of the galley (depending on the size of the vessel), i.e. Main Galley, Buffet or Specialty Restaurants. Role: Executive Sous Chef Cruise line: International Cruise liner Salary: $USD paid whilst on board only Rotation: 4 months on and 2 months off Flights arranged and paid by the cruise line Food, accommodation and uniform all provided onboard by the cruise line Responsibilities: Constantly analyses cost and quality of food production, knows to manage within his set budget and adheres to all company policies. Maintains all standard operational procedures (SOP) as set by the corporate office. Assures safe, quality food products and complete guest satisfaction. Responsible to implement and maintain all standards set by the Corporate Office. Establishes the manner and means to train personnel in their area of responsibility according to standard operating procedures. Produces and maintains the highest food quality and controls for all food products served in all food areas, according to the needs and desire of the company. Works within the food cost budget, always checks/adjusts food requisitions and controls waste. Instrumental in assuring the highest health, sanitation and safety standards necessary in food handling and overall galley cleanliness. Establishes a plan, within the time management agreement, to assure safe and constant food production according to daily needs of our guests and company expectations. Guarantees that menus, recipes, methods, pictures and specifications given by the corporate office are followed exactly. Checks all assigned food outlets (restaurants, buffets, action stations, and food displays) for creativity, quality, cleanliness and food safety. Assures timely set up, schedules well trained cooks in all areas in proper uniform. Delegates and checks all special food functions in person. Shares the overall responsibility of proper storing procedures, food orders, food cost, equipment, sanitation and hygiene with the Executive Chef and F&B Director who is overall responsible. Requirements: Minimum of 5 years’ experience as an Executive Sous Chef in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred). Culinary school degree required Very strong management skills in a multicultural and dynamic environment. Very strong communication, problem solving, decision making, and interpersonal skills. Superior customer service, teambuilding and conflict resolution skills. Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques. Strong planning, coaching, organizing, staffing, controlling, and evaluating skills. Intermediate computer software skills required. Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries and corrections. Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office If this GREAT opportunity is for you, please press APPLY to present your CV for the job. Do remember to ensure your resume has your up-to-date contact details, dates for where you have been working and clearly showing your responsibilities and achievements for each job. ChefJobs Abroad Analysis A senior kitchen leadership role on a cruise ship. Depending on the ship’s size, you’ll run the whole galley or one area of it (main galley, buffet or specialty restaurants) under the Executive Chef. Pros: At 4 months on and 2 months off, this contract is much shorter than most cruise contracts. The cruise line pays for your cabin, meals, uniform and flights, so you can save most of your pay. Watch-outs: You need a culinary school degree and at least 5 years as an Executive Sous Chef in an upscale hotel, resort, ship or banqueting operation. You’re paid only while on board, and you’ll follow corporate menus and recipes exactly, so there’s less room for your own creativity. The salary isn’t listed, so ask for it. Best for: Experienced Executive Sous Chefs who want more time at home between contracts.