Sous Chef for Expedition cruise ship

V.Group; Greater London; On-site; GBP 30,000 - 45,000; Part time

Job summary

A maritime hospitality company is seeking a Sous Chef for an expedition cruise ship. The role requires a minimum of 7 years of experience in a 5-star establishment and expertise in international cuisine. Responsibilities include managing food production, training kitchen staff, and ensuring all health and safety regulations are met. Candidates must have valid STCW certification and excellent attention to detail. This position offers a unique opportunity to provide exceptional dining experiences at sea.

Qualifications

• Extensive experience in culinary settings, particularly in high-end establishments.
• In-depth knowledge of food safety and public health regulations.
• Ability to read and apply culinary procedures.

Responsibilities

• Oversee food production and ensure recipes are followed.
• Train and develop assistants and cooks.
• Maintain cleanliness standards in the galley.
• Ensure cleanliness and compliance with health regulations.

Skills

Attention to detail

Knife skills

Knowledge of International cuisine

Ability to manage food production

Education

Valid STCW certification

7 years experience in 5-star establishments

Experience as Sous Chef at sea

Job description

Sous Chef for Expedition cruise ship

Department: Hotel

Employment Type: Contract

Location: Shipboard

Description

V.Ships Leisure is looking for Sous Chef on behalf of Expedition Cruise ship.
The Sous Chef ensures our Guests and Crew have a fantastic dining experience onboard by preparing and delivering the highest quality of food. Sous Chef assists the Head Chef to manage the operation and development of culinary ensuring service standards are met, company policies, regulations and SOPs are followed

Key Responsibilities

• Responsible for the entire food production ensuring the recipes, plating and service of food are followed.
• Able to identify flavour/seasoning balances and correct any discrepancies.
• Ensures economical food production monitoring costs and minimizing wastage.
• Carries out training and development of Cooks and Assistant Cooks.
• Responsible for communicating the status to Head Chef in terms of food production, equipment, maintenance and performance.
• Responsible for the entire service line during service hours in terms of quality, freshness and refilling of ingredient items.
• Ensures proper storage of all food items in the galley according to USPH regulations.
• Prepares daily food requisitions by counterchecking items in the galley stores to avoid overstocking and wastage.
• Assists Head Chef in ensuring that any Guest requests for special food, diets or allergies are delivered, such as gluten free products.
• Reports and raises AVO’s in Anova for any machinery/technical faults.
• Ensure the team are working to comply, HACCP and USPH guidelines.
• Maintains cleanliness and condition of assigned station and services areas.
• Carries out clear down routines after service and ensures the appearance and condition of all items meet highest standards.
• Notifies Head Chef of any Guest complaints raised and seeks to proactively resolve.
• Monitors food wastage to ensure costs are kept to a minimum.
• Ensures ILO Work & Rest hours and overtime are followed and entered into Shipsure system accurately.
• Accountable for the general cleanliness of the galley, crew and officer mess
• Prepares logs on all culinary matters inculding temperatures accurately and efficiently.
• Ensure that all culinary areas are maintained in accordance with USPH, HACCP, safety and environmental regulations.
• Actively involved in Guests functions like Welcome onboard, Farewell parties, BBQ
  etc. as required by Hotel Manager.
• Partake in inspections, trainings and meetings as required by Hotel Manager.
• Ensures that the set standards are kept and work according to the respective job
  descriptions.
• Lead and Motivate using the G culture and core values.

Education/Experience/Qualifications:

• Valid STCW certification.
• Minimum of 7 years experience at an International 5 star establishment and at least 1 year of which as Sous Chef at sea.
• Good knowledge of International cuisine and European culinary background.
• Must display the ability to pay close attention to detail and desire to take pride in one’s work.
• Knowledge and experience of Public Health policies and procedures.
• Ability to read, interpret and demonstrate culinary fundamentals.
• Excellent knife skills.
• Must be proficient in all stations in the galley.
• Physically and medically fit.
• Moral integrity is required