Job Title: Sous Chef
Responsibilities:
Culinary Operations: Assist the Executive Chef in overseeing all aspects of the kitchen operations, including food production, menu planning, and recipe development onboard the cruise ship. Ensure efficient workflow, adherence to quality standards, and timely delivery of meals.
Team Supervision: Supervise and support the culinary team, including chefs de partie, cooks, and kitchen staff. Provide guidance, training, and ongoing development to maintain high standards of culinary skills and professionalism.
Food Preparation and Execution: Collaborate with the culinary team to prepare and cook a variety of dishes, ensuring proper techniques, portion control, and presentation. Maintain consistency and high quality in food preparation and taste.
Menu Development: Contribute to menu planning and development, incorporating innovative and diverse culinary concepts that cater to guest preferences and dietary requirements. Stay updated on culinary trends and incorporate new ideas into menu offerings.
Inventory Management: Assist in managing kitchen inventory, including monitoring stock levels, conducting regular stock checks, and placing orders to ensure availability of ingredients and supplies.
Quality Control: Implement and maintain strict quality control measures, including taste testing, visual inspections, and adherence to portioning and presentation standards. Monitor and address any deviations or issues promptly.
Health and Safety: Ensure compliance with food safety and sanitation standards, including proper handling, storage, and cleanliness of the kitchen and equipment. Promote a safe and clean working environment for the culinary team.
Team Collaboration: Collaborate closely with other departments, such as food and beverage, purchasing, and management, to coordinate kitchen operations, special requests, and event preparations.
Cost Control: Assist in monitoring and controlling food costs, minimizing wastage, and optimizing efficiency in food production. Implement portion control measures and provide input for menu engineering to maximize profitability.
Culinary Creativity: Contribute to the development of new recipes, techniques, and presentations, incorporating creativity and innovation into the culinary offerings on board.
Qualifications:
Culinary Expertise: Extensive culinary experience with a focus on various cuisines, cooking techniques, and flavor profiles. Formal culinary training and relevant certifications are preferred.
Leadership Skills: Excellent leadership and managerial abilities to supervise and motivate a culinary team. Ability to delegate responsibilities, provide constructive feedback, and maintain a positive work environment.
Menu Planning Experience: Proven track record in menu planning, recipe development, and creating innovative culinary concepts. Ability to balance creativity with practicality and guest preferences.
Attention to Detail: Meticulous attention to detail in food preparation, presentation, and kitchen operations. Strong organizational and time management skills.
Teamwork: Ability to work well in a team-oriented environment, collaborating with the Executive Chef, sous chefs, chefs de partie, and other team members to achieve operational goals and deliver exceptional dining experiences.
Food Safety Knowledge: Comprehensive understanding of food safety and hygiene practices, including proper handling, storage, and cleanliness of kitchen ingredients and equipment. Familiarity with health and safety regulations.
Creativity and Innovation: Demonstrated ability to bring creativity and innovation to menu development, presenting new culinary concepts, flavors, and techniques.
Adaptability: Willingness to work in a fast-paced and dynamic environment, adjusting to varying itineraries, guest demands, and kitchen operations.
Multicultural Awareness: Cultural sensitivity and the ability to cater to a diverse international clientele, understanding their preferences and dietary restrictions.
Positive Attitude: A positive and professional demeanor, with a genuine passion for culinary excellence, teamwork, and guest satisfaction.
Job Type: Full-time
Pay: R10000,00 - R15000,00 per month
#J-18808-Ljbffr