Reporting directly to the Executive Chef, responsible for the efficient running of the main galley in line with the given standards; meeting employees, guests and owner expectations.
The Sous Chef must have familiarity with the kitchen's operations so that he may fill in for the Executive Chef when needed and assist him in resolving any problem that may arisein all food production outlets on board.
Responsible to ensure highest guest satisfaction while operating within the budget.
Minimum 2 years of experience as Sous Chef on Cruise Ships ; ability in Management and Kitchen Production is a must. Comprehensive knowledge of HACCP together with excellent operational and interpersonal skills are a must; basic Computer Skills is an asset.
Fluent in English, spoken and written.