Junior Sous Chef

A large cruise line is looking for Junior Sous Chefs to join the team.
Responsibilities:

• Lead designated culinary team of 12 – 20 crew members towards completion of daily work assignments
• Ensuring the highest level of guest satisfaction, crew support, and financial/operational performance.
• Partner with Executive Sous Chef to lead a multi-cultural brigade in a high volume, fast-paced kitchen environment.
• Responsible for own assigned section within the galley.
• Partner with Galley Stewarding to understand and monitor sanitation laws, policies, and procedures.
• Ensure compliance with USPH standards and follow through with cooks and steward

Requirements:

• Minimum five years’ experience of which at least two years working as a Junior Sous Chef (including apprenticeship) experience in high volume kitchen environment. (shipboard experience a preferred).
• Minimum of two years formal culinary training, culinary school degree required.
• Must be proficient in all stations in the kitchen.
• Proficiency in safe food handling, HACCP / USPH.
• Very strong management skills in a multicultural and dynamic environment.
• Very strong communication, problem-solving, decision-making, and interpersonal skills.
• Superior customer service, team building, and conflict resolution skills.
• Basic computer and math knowledge.
• Ship experience preferred.
• Applicants must be fully vaccinated for COVID.

If you have the experience, then apply today or contact helena@navis-consulting.com for more information.

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Navis is acting as an Employment Agency in relation to this vacancy.