Sous Chef

Market :
Qualification :
Diploma/Certificate in Culinary Discipline
Location :
Experience :
4 years, 1 year as sous chef
Start Date :
End Date :
Salary :
Work Type :
Other Benefits :
Full medical insurance and annual health screening
Duration :
Sous Chef
Job Description & Responsibilities:

Our client is an innovative cruise operator who is constantly looking to develop and expand new market segments and clientele. With a diverse range of vessels and a growing number of exciting routes their core objectives remain the same: To exceed customer expectations through exceptional standards of food and service.

On behalf of our client HIH is looking to recruit the right caliber candidate as Sous Chef for their Northern European routes. Reporting to the Executive Chef you will supervise the galley team to ensure the highest standard of food preparation and presentation in all restaurants and onboard food outlets.

Further duties and responsibilities are listed below;

  • Collaborate with the Executive Chef to produce wide ranging and exciting menus in line with department directives
  • Maintain a professional working etiquette amongst the galley team
  • Ensure all dishes are prepared and presented without compromising quality regardless of the schedule and ‘pressure’ of the situation
  • Maintain order and discipline in the kitchen at all times
  • Ensure all safety devices and features are in correct working order with no obstructions or impediments to their function
  • Report any concerns to Executive Chef immediately with regards anything that may impact the galley teams ability to meet its objectives
  • Assist Executive Chef with stock control and inventory as required
  • Ensure that hygiene and food safety standards are met in all stages of food preparation and delivery
  • Ensure that all Galley equipment is in good and safe working order and that any defects are corrected
  • Train other Galley staff and develop a culture of learning and development
Candidate Requirements
  • 4 Years’ experience as a Chef in either 4/5* hotel/shipboard environment, with 1 year minimum as Sous Chef
  • Diploma/Certificate in relevant culinary discipline 
  • Familiarity with complex and diverse international dishes 
  • Possess valid medical certificate
  • Pre-employment drug screening
  • Criminal background check
  • Calm, assured personality with ability to bring the out of team especially under challenging situations
  • Good communication and listening skills
  • Ability to lead and train other members of the galley team
  • Sound working knowledge of food hygiene and safety standards and regulations
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