
Senior Culinary Team Member
2 days ago
The primary responsibility of the Sous Chef is to maintain a smooth operation by continuously analyzing quality and cost of food production.
- Manage time effectively and monitor performance.
- Provide ongoing training and ensure that set standards are followed.
- Ensure safe, quality food products and complete guest satisfaction.
Responsibilities:
- Maintain high standards of food preparation and presentation.
- Develop and comply with systems, procedures, rules, objectives, and timescales.
- Work within a technical/specialized area of expertise to improve service quality.
- Achieve set goals in an efficient manner.
Qualifications and Skills:
- Advanced culinary skills and leadership experience.
- Minimum 8 years in the profession (Quality Hotels and Restaurants).
- Fluent in written and spoken English.
- Possess ability to lead and make decisions.
- Good administrative skills.
Benefits:
- Cruise Ship Experience/5-star Hotel.
- Fluency in additional language(s).
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