Sous Chef - The Seven Seas Group

Princess Cruises; Colombia; Presencial; COP 108.000.000 - 168.000.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Single crew cabin

Company-paid travel to ship

Access to exclusive onboard areas

Learning and development opportunities

World travel possibilities

Inclusive work environment

Descripción de la vacante

The Seven Seas Group is seeking an experienced Sous Chef to supervise galley operations aboard our cruise ships. You will ensure recipes are followed, maintain high production quality, enforce safety standards, and oversee presentation across all galley sections.

The role requires a minimum of six years in a high-volume food service environment, including cruise ship experience, and at least two years in a leadership role. Strong English skills and culinary expertise are essential.

Formación

• Formal qualification in Culinary Arts from a recognized culinary training institution.
• Minimum of six years’ experience in a high-volume hotel or food service environment, including prior cruise ship experience.
• At least two years in a leadership role as Sous Chef or higher.
• Proficient knowledge of international cuisine and recipes, with the ability to execute diverse culinary styles to a high standard.
• Proven ability to adapt production methods to optimize cost efficiency.
• Demonstrated experience in training and supervising a multicultural team, with strong performance monitoring skills.
• Effective leadership and organizational skills to manage large culinary teams.
• Proficiency in Microsoft Office and relevant job-related software applications.
• Fluent in English, both written and spoken.

Responsabilidades

• Supervise the galley, ensuring adherence to recipes, production quality, safety standards, and presentation.
• Oversee mise-en-place and tastings to maintain consistency in recipes and portions.
• Coordinate production schedules and galley staffing with other chefs and department heads.
• Contribute to food and beverage improvement strategies as directed by the Executive Chef or F&B Director.
• Supervise galley staff during operations, monitoring production and storage requirements.
• Lead daily staff briefings and ensure station briefings by Chefs De Partie.
• Monitor crew performance and provide prompt correction or reinforcement as needed.
• Control production levels based on guest demand and notify the Executive Chef of changes.

Conocimientos

Leadership experience

High-volume service

Galleys supervision

English fluent

Educación

Culinary Arts degree

Herramientas

Microsoft Office

Descripción del empleo

Sous Chef - The Seven Seas Group

Department: Galley

Employment Type: Fixed Term Contract

Location: Colombia - The Seven Seas Group

Reporting To: Executive Chef

Description

The Sous Chef is responsible for supervising galley operations, ensuring consistent adherence to recipes, maintaining production quality, safety standards, and overall presentation.

Key Responsibilities

• The role involves supervising product delivery in the assigned Galley section, ensuring consistency by adherence to recipes, adequate production quantities, correct execution methods, and picture presentation.
• Sous Chefs control mise-en-place during preparation and frequent tastings, driving consistency through recipe accuracy, production quantities, and presentation.
• They successfully supervise production schedules and Galley manning, coordinating with the other Sous Chefs and department heads.
• They contribute to food and beverage improvement strategies as directed by the Executive Chef or Food and Beverage Director.
• Sous Chefs supervise Galley staff during operational activities, monitoring compliance with production and storage requirements.
• They conduct daily briefings with staff and ensure Chefs De Partie conduct station briefings.
• Sous Chefs observe crewmembers' performance and provide prompt correction, improvement, or reinforcement.
• They also control production levels based on guest demand and inform the Executive Chef of changes or discrepancies.

Skills, Knowledge & Expertise

• Formal qualification in Culinary Arts from a recognized culinary training institution.
• Minimum of six years’ experience in a high-volume hotel or food service environment, including prior cruise ship experience.
• At least two years in a leadership role as Sous Chef or higher.
• Proficient knowledge of international cuisine and recipes, with the ability to execute diverse culinary styles to a high standard.
• Proven ability to adapt production methods to optimize cost efficiency.
• Demonstrated experience in training and supervising a multicultural team, with strong performance monitoring skills.
• Effective leadership and organizational skills to manage large culinary teams.
• Proficiency in Microsoft Office and relevant job-related software applications.
• Fluent in English, both written and spoken.

Key Competencies

• Strong understanding of guest service fundamentals, with a commitment to delivering exceptional experiences.
• High level of motivation and dedication to excellence in all responsibilities.
• Excellent interpersonal and communication skills, with a warm, approachable, and professional demeanor.
• Passion for creating memorable guest experiences through continuous innovation and attention to detail.
• Commitment to fostering a respectful and professional work environment within a diverse cultural setting.

Certifications: Possession of an STCW Ship’s Cook Certificate is recommended for this role. Candidates who hold this certification demonstrate compliance with international maritime standards for food safety and galley operations.

Additional Information

This position involves regular physical activity, including standing for extended periods and lifting or moving heavy items in line with operational requirements.

Benefits

• A competitive salary package.
• Your own comfortable single cabin - your private space to relax and recharge.
• Company-paid travel to and from the ship, so you can focus on the journey ahead.
• Access to exclusive areas and benefits onboard (depending on the rank and occupational group).
• A vibrant recreation and welfare program designed to support your well-being and work-life balance.
• Access to exceptional learning and development opportunities to grow your skills and advance your career.
• The chance to travel the world, exploring exciting destinations while doing what you love.
• A welcoming, inclusive, and dynamic work environment where your contributions are valued.