Junior Sous Chef (Cruise) – Worldwide
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Location | Worldwide |
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Job Type | Permanent |
My client is looking for Junior Sous Chef’s to support the Executive and Sous Chefs in managing daily culinary operations across designated galley sections.
Responsibilities
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Oversee food preparation and service across assigned sections.
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Monitor and maintain food quality, presentation, and inventory levels.
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Supervise, train, and motivate kitchen staff; assist in scheduling and performance evaluations.
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Uphold and enforce USPH, sanitation, and food safety standards.
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Conduct equipment checks, request maintenance, and manage kitchen cleanliness.
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Collaborate with chefs on menu execution, cost control, and addressing shortages.
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Support crew welfare, assist with health concerns, and ensure staff participation in drills and meetings.
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Maintain detailed records, requisitions, and reporting for kitchen operations.
Requirements
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Degree or certificate in Culinary Arts or Hotel Management.
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3–5 years of progressive supervisory experience in high-volume, upscale culinary environments or cruise ships.
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Strong skills in menu planning, food presentation, and cost control.
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Proficient in HACCP, USPH regulations, and kitchen operations.
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Experience with formal, buffet, and high-end plated service.
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Technological proficiency with hospitality systems (e.g., Microsoft Office, Micros, Fidelio).
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Ability to lead diverse teams, foster inclusivity, and create effective work schedules.
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Familiarity with DEI best practices and cross-cultural communication.