Executive Sous Chef

Key Responsibilities: Develop and maintain menus that meet the needs and preferences of our diverse guest population, while also considering dietary restrictions and food allergies onboard the cruise ship.Manage and train a team of sous chefs, line cooks, and other kitchen staff to ensure efficient and effective operations.Oversee all food purchasing, inventory, and cost control measures to maintain budget and profitability.Collaborate with other departments, including dining room and bar staff, to ensure a seamless dining experience for our guests.Maintain high standards of food safety and sanitation, following all necessary regulations and guidelines.Continuously review and improve upon our culinary offerings to keep up with industry trends and guest feedback.Foster a positive and professional work environment for all kitchen staff, promoting teamwork and open communication.Conduct performance evaluations and provide ongoing training and development for kitchen staff.Participate in onboard events and activities, showcasing your culinary skills and engaging with guests.Keep up-to-date with current food trends and techniques, incorporating them into menu planning and execution.Requirements: 5+ years of experience as an Executive Chef in a high-volume, upscale restaurant or hotel.Proven track record of successfully managing and leading a culinary team.Strong knowledge of international cuisine and the ability to create innovative and diverse menus.Excellent communication, organization, and time-management skills.Ability to work in a fast-paced and ever-changing environment.Experience with food purchasing, inventory, and cost control.Knowledge of food safety and sanitation regulations.Culinary degree or equivalent experience preferred.Job Type: Full-time
Pay: R20000,00 - R25000,00 per month

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