Sous Chef

6 months ago

Bengaluru Karnataka, India Royal Caribbean group Full time

**Responsibilities**:

- Leading Hot and Cold Galley Operations, ensuring adherence to Company Operating Standards.
- Achieving company targets for guest, shareholder, and employee satisfaction.
- Managing administrative tasks, including report generation and scheduling.
- Supervising food quality, portion control, and inventory levels, addressing discrepancies promptly.
- Evaluating and developing staff, enforcing hygiene and uniform regulations.
- Overseeing food requisitions and preparation, conducting tastings, and forecasting production.
- Participating in department meetings and liaising with management to address operational issues.
- Implementing training programs and ensuring compliance with health regulations.
- Managing inventory and conducting inspections to maintain cleanliness and compliance.
- Demonstrating proficiency in all galley areas and equipment usage.
- Upholding safety, environmental, and company policies while fostering innovation in operational efficiencies.

**Leadership Effectiveness**:

- Demonstrates accountability and ownership for achieving results across various performance areas.
- Inspires and recognizes team performance, resolves conflicts effectively, and fosters collaboration.
- Creates a climate of trust and mutual respect within the organization.

**Modern Luxury**:

- Ensures adherence to brand standards and professionalism in guest communication.
- Serves as a role model, exhibiting professional leadership presence and positivity.
- Fosters team excellence through authenticity, care, and humility.

**Talent**:

- Facilitates crew training and development, providing feedback and guidance for improvement.
- Identifies and nurtures talent within the culinary team, following the company's promotions process.

**Requirements**:

- Worked as an Executive Sous Chef or Chef de Cuisine in an upscale hospitality experience.
- Culinary degree preferred.
- Strong management skills in diverse environments.
- Excellent communication and problem-solving abilities.
- Proficiency in business planning and leadership.
- Knowledgeable in personalized service and HR practices.
- Ability to create recipes and captivate audiences.
- Proficient in computer skills including Excel and Word.

**Salary**: From ₹70,000.00 per month

Application Question(s):

- 1) What is your working experience with upscale or fine dining establishments within hotels, resorts, or cruise ships?

2) How many years of experience do you have in the culinary industry as a Sous Chef?
3) What is your experience in supporting the Executive Chef in managing kitchen operations or leading the kitchen in the absence of the Executive Chef?
4) How do you approach menu planning, recipe development, and adapting to changes in ingredients or seasonal availability?
5) Do you have a Cruise Visa?

Work Location: In person

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