Executive Sous Chef - CSSI

princess cruise line; Kurla; On-site; INR 30,000 - 60,000; Full time

Benefits offered by this job

Comfortable Accommodations

Meals Provided

Recreational Programs

Professional Development Programs

Job summary

An established industry player in the cruise sector is seeking an Executive Sous Chef to lead culinary operations aboard its ships. This role involves managing the Galley team, ensuring high standards of food delivery, and collaborating with various departments to provide exceptional dining experiences for passengers. Ideal candidates will have a strong background in large-scale culinary operations, particularly within cruise environments, and possess excellent leadership and guest service skills. Join a diverse team that values professional development and offers a unique opportunity to work in an exciting and dynamic environment.

Qualifications

• Degree in Culinary Arts or equivalent apprenticeship required.
• 5+ years experience in large-scale culinary operations preferred.

Responsibilities

• Manage Galley team and supervise food delivery.
• Ensure menu options for dietary requirements are available.

Skills

Culinary Arts Degree

Large-scale Culinary Operations Experience

International Cuisines Knowledge

Leadership Skills

Fluent in English

MS Office Proficiency

Guest Service Skills

Education

Degree in Culinary Arts

Three-year Apprenticeship

Tools

MS Office

Job description

Join to apply for the Executive Sous Chef - CSSI role at Princess Cruise Line.

Set a course for adventure with Princess Cruises! As the world's leading cruise line, we offer exceptional facilities and extensive professional development programs for our teammates from over 60 countries.

Department:

Galley

Location:

India - CSSI

Description

By applying, your application will be submitted to CSSI, one of Princess Cruises' official Hiring Partners based in India. A recruiter from CSSI will contact you if your qualifications match our requirements. We value high standards and look forward to reviewing your application.

Key Responsibilities

1. Manage the Galley team during operational activities as directed by the Executive Chef.
2. Supervise food delivery in various outlets, ensuring consistency with recipes, adequate production, and proper execution.
3. Participate visibly in all food outlets as directed by the Executive Chef.
4. Ensure menu options are available for passengers with dietary requirements and advise passengers when possible.
5. Participate in daily meetings to discuss operations, efficiency, and upcoming events.
6. Collaborate with the Lido Manager to ensure timely opening of food outlets.
7. Coordinate with other Galley sections to ensure a steady, cost-effective food supply.
8. Control food consumption through portioning and adherence to recipes.
9. Assist in managing stock levels and controlling costs.
10. Support the training and orientation of Galley staff, especially in the Buffet Area.

Skills, Knowledge & Expertise

1. Degree in Culinary Arts or a three-year apprenticeship.
2. At least five years of experience in large-scale culinary operations, with cruise ship experience preferred.
3. Knowledge of international cuisines and cooking techniques.
4. Leadership and training skills, ability to work under pressure.
5. Fluent in English, both verbal and written.
6. Proficient in MS Office and relevant software.
7. Excellent guest service skills and a personable demeanor.
8. Commitment to professional relationships in a diverse environment.

Benefits

Enjoy comfortable accommodations, meals, amenities, and extensive development and recreational programs. We are an equal opportunity employer committed to diversity and inclusion.