Junior Executive Sous Chef (BL5)

Crew Life at Sea; Africa (MO); On-site; USD 50,000 - 70,000; Full time

Job summary

A leading cruise line operator is seeking a skilled Sous Chef to join their culinary team onboard a cruise ship. The ideal candidate will have extensive experience in culinary operations, strong leadership abilities, and proficiency in German, ensuring adherence to health and safety regulations. You'll manage kitchen staff, assist with menu planning, and oversee food preparation for various dining outlets while providing mentorship to junior chefs.

Qualifications

• Minimum of 5 years culinary experience, including at least 2 years as Sous Chef or higher.
• Proficiency in German at Berlitz Level 5 (intermediate).
• Strong knowledge of HACCP and USPH standards.

Responsibilities

• Assist the Executive Chef in managing and coordinating all culinary operations onboard the cruise ship.
• Supervise kitchen teams to ensure production meets quality standards.
• Train and mentor junior kitchen staff.

Skills

Leadership

Organizational Skills

Multitasking

Culinary Skills

Team Communication

Knowledge of International Cuisines

Education

Culinary Degree or Equivalent Professional Certification

Job description

Key Responsibilities

• Assist the Executive Chef in managing and coordinating all culinary operations onboard the cruise ship
  

• Supervise kitchen teams in assigned galley sections to ensure production meets company standards for quality, consistency, and hygiene.
• Oversee food preparation and service for various outlets, including main dining rooms, buffets, specialty restaurants, and crew mess.
• Monitor compliance with health and safety regulations, including USPH standards.

• Assist with menu planning, food cost control, and inventory management.

• Train and mentor junior kitchen staff to ensure skills development and adherence to procedures.

• Communicate clearly with team members of various nationalities using intermediate German (BL5) for briefings, task delegation, and feedback.

• Ensure timely food production during peak meal services.

Requirements

• Minimum of 5 years culinary experience, including at least 2 years in a senior kitchen supervisory role (Sous Chef or higher).

• Culinary degree or equivalent professional certification.

• Previous shipboard experience is preferred.

• Proficiency in German at Berlitz Level 5 (intermediate)

• Able to participate in day-to-day discussions, give instructions, and understand standard kitchen documentation.

• Strong knowledge of international cuisines and cooking techniques.

• Exceptional leadership, organizational, and multitasking abilities.

• Familiarity with HACCP, USPH, or similar food safety standards.