Sous Chef Prep Fish

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

Job summary

A premier cruise line seeks an experienced Sous Chef to manage fish preparation on board. The ideal candidate has at least 3 years of experience, strong fish knowledge, and is skilled in training staff. Responsibilities include assisting the Executive Chef, ensuring quality preparation, and maintaining kitchen safety. This role demands flexibility, strong interpersonal skills, and the ability to thrive in a fast-paced environment.

Qualifications

• Minimum of 3 years of experience as a Sous Chef focused on fish.
• Strong knowledge of different fish species and preparation methods.
• Ability to train and manage kitchen staff.

Responsibilities

• Assist the Executive Chef in managing fish preparation.
• Ensure fish is cleaned, cut, and prepared correctly.
• Maintain a clean work area and adhere to safety guidelines.

Skills

Fish preparation techniques

Time management

Interpersonal skills

Organizational skills

Ability to work in a fast-paced environment

Education

Culinary degree or equivalent experience

Job description

- Assist the Executive Chef in managing the fish preparation and production for the entire ship

- Ensure all fish is properly cleaned, cut, and prepared according to recipes and standards

- Work closely with the Executive Chef to plan menus and order necessary supplies

- Train and supervise junior kitchen staff in proper fish preparation techniques

- Maintain a clean and organized work area, including proper storage and labeling of all food products

- Adhere to all safety and sanitation guidelines to ensure a safe and healthy work environment

- Assist in other areas of the kitchen as needed, including food preparation, cooking, and plating

- Participate in on-board events and activities as required

- Monitor and maintain inventory of fish and seafood products On Board Cruise Ship

Requirements:

- Minimum of 3 years of experience as a Sous Chef, with a focus on fish preparation

- Culinary degree or equivalent experience

- Strong knowledge of different fish species and their preparation methods

- Proven ability to manage and train kitchen staff

- Excellent time management and organizational skills

- Ability to work in a fast-paced and ever-changing environment

- Strong communication and interpersonal skills

- Flexibility to work long hours and adapt to changing schedules