Senior Sous Chef

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

Job summary

A leading cruise line is seeking an Executive Chef to oversee kitchen operations and ensure high standards of food quality and safety. The ideal candidate will have at least 5 years of experience in fine dining, a culinary degree, and strong leadership skills. Responsibilities include menu development, staff training, and maintaining a positive work environment. This role requires flexibility to work various hours and entails collaborating closely with junior staff.

Qualifications

• Minimum of 5 years' experience in a similar role.
• Strong leadership and team management skills.
• Ability to work in a fast-paced, high-pressure environment.

Responsibilities

• Collaborate with the Executive Chef to develop menus.
• Oversee daily kitchen operations.
• Train and mentor junior kitchen staff.

Skills

Leadership

Menu planning

Communication

Food safety knowledge

Education

Culinary degree or equivalent experience

Job description

Responsibilities

• Collaborate with the Executive Chef to develop and execute menus that meet the company's standards and guest expectations
• Oversee the daily operations of the kitchen, ensuring efficiency and adherence to food safety and sanitation standards
• Train and mentor junior kitchen staff, providing guidance and support to help them improve their skills and performance
• Monitor and maintain inventory levels, ordering supplies as needed and controlling costs
• Assist with creating and maintaining a positive and productive work environment, promoting teamwork and open communication
• Stay up-to-date on industry trends and techniques, incorporating new ideas and techniques into menu development and food preparation
• Ensure compliance with all company policies and procedures, as well as health and safety regulations
• Take on additional responsibilities and tasks as needed to support the overall success of the culinary operations on the Cruise ship

Qualifications

• Minimum of 5 years\' experience in a similar role, preferably in a high-volume, fine dining establishment
• Culinary degree or equivalent experience and training
• Strong leadership and team management skills
• Excellent communication and interpersonal abilities
• In-depth knowledge of food safety and sanitation regulations
• Creative and innovative approach to menu planning and food preparation
• Ability to work in a fast-paced, high-pressure environment
• Flexibility to work evenings, weekends, and holidays as needed