Sous Chef

About the Role- The primary responsibility of the Sous Chef is to maintain an efficient operation by constantly analyzing quality and cost of food production.

Qualifications-- Advanced culinary skills, leadership, and experience. Minimum of 8 years in the profession (Quality Hotels and Restaurants). Minimum of 2 years of experience in a management role in a well-recognized luxury hospitality establishment or upscale cruise line. Fluent in written and spoken English. Communicate effectively with the senior management. Possess ability to lead and make decisions. Good administrative skills. Experienced in coaching subordinates. Must be cost and quality conscious. Adhere to specific scheduled work hours, yet be flexible if circumstances require it. Work with international team members. Perform assigned duties under pressure (time constraints). Preferred Skills-- Cruise Ship Experience./ 5 star Hotel Fluency in additional language(s). Responsibilities- Maintain set budget and monitor time management. Provide ongoing training and ensure that the standards set by the Corporate Offices are followed. Ensure safe, quality food products and complete guest satisfaction. Develop and comply with the systems, procedures, rules, objectives and timescales set by the organization and take a disciplined approach when undertaking tasks. Work within a technical/specialized area of expertise to improve the quality of the service and product provided. Adopt an accommodating and helpful manner.Maintain a high level of crew morale within the administration dept. ensuring that all crew are treated in a fair and unbiased manner and the team works with a positive atmosphere. Ensure full adherence to menus, recipes, methods and operational specifics provided by the company. Seek direction and authority from others when and if appropriate.