Requirements

Min. 2 years’ experience as a Sous Chef
Have an apprentice as Chef or have a culinary school background
Experience in 4* or 5* operations (Hotel and/or cruise ships)
Highly proficient in spoken and written English
Knowledge of HACCP
Strong computer skills
Budgetary knowledge
Experience with ordering and inventory
Strong Leadership Skills
Team player
Self-organized, disciplined, and reliable
Problem solver, troubleshooter
Able to conduct training
Work under pressure and stressful situation
Familiar to work in a multicultural environment
Having the eye for excellent food presentation

Role and Responsibilities

Relieving the Executive Chef during any period of absence
Providing professional and courteous service on designated workstations according to the Company standards and procedures
Retaining full knowledge of food menu and Company recipes
Welcoming and greeting of guests according to the Company standard
Ensuring active involvement in reaching higher guest satisfaction, including participating in additional Entertainment activities as per Company standard
Ensuring proper setup and mise en place for lunch and dinner service as per the Company standards
Ensuring the preparation of crew food
Assisting the Executive Chef with training sessions for the Galley team
Ensuring show plates for the daily menu briefing with the Restaurant team are prepared in time.
Evaluating Galley team regularly and providing feedback to the Executive Chef, including needed disciplinary actions
Ensuring the distribution of daily recipes
Assisting with quality checks
Assisting with monthly inventories, purchase orders and responsible for delivery control
Ensuring proper handover between shifts
Taking an active role in creating a positive environment between all departments onboard
Ensuring correct food item rotation (FIFO), storing, labeling, and temperature control at all workstations
Attending or conducting Cooking demonstrations
Informing Supervisor about any guest complaint if necessary
Keeping a record of breaking list and monitoring amount of breakage and damage and notifying Supervisor if necessary
Ensuring and maintaining cleanliness front and back of house according to HACCP and Safety regulations including log-keeping
Ensuring correct handling of all equipment, machinery, and chemicals
Participating in all Safety Drills as per Captain's orders and ensuring solid knowledge of designated Safety role
Reporting any potential Safety hazards immediately

Side Tasks

Participating in scheduled trainings, briefings, and meetings
Fulfilling further job-related duties as instructed by the Supervisor, such as luggage service, loading, and garbage off-loading
Assisting with monthly inventories as per Supervisor's instruction
Assisting other departments as per Supervisor's instruction

Salary: starting salary in the first contract is 3.253€/month net+ 2€/day stayed with guests onboard supplemental bonus paid in one amount at the end of the season

Contract type: Swiss, with all the benefits of the Swiss labour laws

EXECUTIVE SOUS CHEF