Job Description
Contract Length: 4 months on / 2 months off
Executive Sous Chef (Overseeing Multiple Venues)
Reports to: Executive ChefAs the Executive Sous Chef on our premium cruise line, you will play a pivotal role in our culinary team, overseeing multiple dining venues on board the cruise ship. Your exceptional culinary expertise, leadership, and team-building skills will contribute to the successful execution of diverse menus and exceptional guest experiences across various onboard restaurants and outlets.Responsibilities:
Culinary Operations Management:
- Oversee the operations of multiple dining venues, ensuring consistent food quality, presentation, and guest satisfaction.
- Collaborate with the Executive Chef in creating and executing menus for different outlets, taking into account unique themes and culinary styles.
- Ensure that all culinary outlets operate efficiently and adhere to company standards.
- Maintain and update standard recipes, portion sizes, and plating techniques for each venue.Leadership and Team Development:
- Supervise and mentor sous chefs, chefs de partie, and culinary team members in each venue.
- Foster a positive and collaborative work environment, promoting teamwork and open communication.
- Conduct regular training and workshops to enhance culinary skills and knowledge.
- Lead by example, setting high culinary standards and inspiring excellence in the team.Menu Planning and Cost Management:
- Collaborate with the Executive Chef and Food and Beverage Director to develop diverse and innovative menus for each dining outlet.
- Monitor food costs and control expenses by managing inventory levels and minimizing waste.
- Collaborate with procurement and suppliers to ensure timely and cost-effective delivery of ingredients.Quality Control and Food Safety:
- Ensure strict adherence to food safety and sanitation standards across all dining venues.
- Conduct regular inspections to maintain cleanliness, hygiene, and food handling protocols.
- Implement and maintain HACCP (Hazard Analysis Critical Control Point) procedures in each culinary outlet.Guest Relations and Satisfaction:
- Interact with passengers, addressing inquiries, special requests, and dietary restrictions.
- Monitor guest feedback and reviews to identify areas for improvement and enhance customer satisfaction.
- Collaborate with the Food and Beverage team to coordinate special events and themed dining experiences.Collaboration with Other Departments:
- Work closely with other departments, such as Food and Beverage, Housekeeping, and Entertainment, to ensure seamless delivery of food services onboard.
- Collaborate with the Culinary Administrative Assistant to manage inventory and supply requisitions.Day-to-Day Galley Operations:
- Ensure all equipment within the culinary department is properly maintained and in good working condition.
- Conduct daily inspections of the galleys, storage areas, and venues related to food.
- Report any technical malfunctions and necessary repairs following established procedures.Profile:
- Extensive experience as a Sous Chef or similar role in high-end restaurants, hotels, or cruise lines.
- Proven ability to lead and manage multiple dining outlets simultaneously.
- Fine dining and international culinary experience.
- Proficiency in English and Arabic (additional languages are a plus).
- Ability to lift up to 25 kilograms.
- Willingness to work on board for 4 to 10 months at a time.
- Strong leadership and team-building skills.
- Excellent communication and interpersonal abilities.
- Knowledge of food safety regulations and best practices.
- Physical fitness and health suitable for demanding duties in the galleys.
Job Tags
Contract work, Immediate start,