Executive Sous Chef

Crew Life at Sea; Cape Town; On-site; ZAR 200,000 - 300,000; Full time

Job summary

An established industry player is seeking a talented Executive Sous Chef to lead culinary operations aboard a ship. This role involves overseeing menu planning, food preparation, and service, while training and mentoring a dedicated team of chefs. You will ensure the highest standards of food safety and presentation, manage inventory, and develop creative menus that cater to diverse dietary needs. If you have a passion for cooking and the ability to thrive in a fast-paced environment, this opportunity offers an exciting culinary journey on the high seas.

Qualifications

• Experience as an Executive Sous Chef in a high-volume restaurant or hotel.
• Strong leadership and excellent time management skills.

Responsibilities

• Assist the Executive Chef in managing culinary operations and menu planning.
• Train and supervise chefs, ensuring adherence to standards.

Skills

Leadership

Communication

Time Management

Creativity

Adaptability

Education

Culinary Degree

Job description

Key Responsibilities:

1. Assist the Executive Chef in managing and coordinating all aspects of the ship's culinary operations, including menu planning, food preparation, and service.
2. Train, supervise, and mentor a team of chefs, ensuring that they adhere to company standards and procedures.
3. Oversee the ordering and inventory of food and supplies to maintain adequate stock levels and minimize waste.
4. Create and develop new menus that cater to a diverse range of tastes and dietary requirements.
5. Ensure that all meals are prepared and presented to the highest standards, following food safety and sanitation guidelines.
6. Collaborate with other departments, such as the dining room and room service, to ensure a smooth and efficient operation.
7. Monitor and control food costs and labor costs to meet budgetary guidelines.
8. Develop and maintain relationships with suppliers and vendors to ensure the highest quality ingredients are sourced.
9. Stay updated on industry trends and incorporate new techniques and recipes into the ship's menus.

Qualifications:

1. Previous experience as an Executive Sous Chef or similar role in a high-volume, upscale restaurant or hotel.
2. Culinary degree or equivalent training and experience.
3. Strong leadership and communication skills.
4. Ability to work in a fast-paced, high-pressure environment.
5. Excellent time management and organizational skills.
6. Knowledge of food safety and sanitation regulations.
7. Creativity and passion for cooking.
8. Ability to adapt to changing menus and dietary needs.
9. Flexibility to work long hours and weekends.