JOB PURPOSE

In line with Company guidelines, the Sous Chef ensures high standards of food production and presentation, including portion and quality control.

KEY RESPONSIBILITIES

• Supervises all food preparation and presentation as instructed by the Executive Chef;
• Ensures the food score, together with the Assistant Maître d’hôtel, by monitoring the results and by implementing new measures to improve it;
• Ensures all activities and dishes are prepared in precise accordance with recipes, pictures and manuals;
• Is responsible for the preparation of the all special dietary requirements;
• Provides continuous training and leadership and instructs of how to keep the working areas clean and sanitary;
• Participates to meetings as required: sanitation briefings, food production meetings, etc;
• Prepares necessary reports and provides feedback for improvements to the Executive Chef.

JOB REQUIREMENTS 

• Fluent English. Knowledge of any other language is an advantage;
• Graduated from a hotel school;
• Certified in Food Safety (Equivalent to Food Safety Professional Certificate or Diploma);
• Great knowledge of VSP Manual, Shipsan Manual, Anvisa regulations;
• Very good communication skills (both verbal and written);
• Proactive and able to work under pressure, also in stressful environments;
• At least 2 years’ experience as Sous Chef or at least 3 years’ experience as 1st Cook Chef de Partie in the cruise line or an international 5-star Hotel or similar major resort;
• Proven ability to work in a harmonious productive team;
• Understanding of various cooking methods, ingredients, equipment and procedures;
• Excellent record of kitchen and staff management;
• Accuracy and speed in handling emergency situations and providing solutions.

For more information about this company click here

Apply directly for this position here