Sous Chef(River Cruise)

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

Job summary

A cruise ship operator in Cape Town is seeking a Sous Chef to assist the Head Chef in managing the galley operations. The candidate should have at least 3 years of experience in a high-volume kitchen, strong leadership skills, and a culinary degree or equivalent experience. Responsibilities include food preparation, staff supervision, inventory management, and maintaining food safety standards. This role requires flexibility with working hours.

Qualifications

• Minimum of 3 years experience as a Sous Chef in a high-volume, upscale restaurant or cruise ship setting.
• Strong knowledge of food safety and sanitation regulations.
• Ability to work well under pressure and in a fast-paced environment.

Responsibilities

• Assist the Head Chef in managing daily operations of the galley.
• Supervise and train kitchen staff on food safety and sanitation.
• Manage inventory and control food costs.

Skills

Leadership

Communication

Food Safety

Inventory Management

Culinary Creativity

Education

Culinary degree or equivalent experience

Job description

Overview

Assist the Head Chef in managing the daily operations of the galley, including food preparation, cooking, and plating onboard the cruise ship.

Responsibilities

• Ensure all food is prepared and presented according to company standards and guest preferences
• Supervise and train kitchen staff, ensuring they are following proper food safety and sanitation procedures
• Collaborate with the Head Chef to develop new menu items and maintain high-quality standards
• Manage inventory and ordering of food and supplies, ensuring adequate stock levels at all times
• Monitor and control food costs, and work with the Head Chef to develop cost-saving strategies
• Maintain a clean and organized galley, following all health and safety regulations
• Assist with menu planning and special events, such as themed dinners or private parties
• Support the Head Chef in managing the budget and maintaining financial records
• Act as the Head Chef in their absence, assuming all responsibilities and duties as needed
• Foster a positive and collaborative work environment, promoting teamwork and open communication among kitchen staff

Qualifications

• Minimum of 3 years experience as a Sous Chef in a high-volume, upscale restaurant or cruise ship setting
• Culinary degree or equivalent experience preferred
• Strong knowledge of food safety and sanitation regulations
• Excellent leadership and communication skills
• Ability to work well under pressure and in a fast-paced environment
• Proven ability to manage inventory and control food costs
• Creative and innovative mindset, with a passion for creating exceptional culinary experiences
• Flexibility to work long hours and weekends as needed
• Must be able to pass a pre-employment background check and drug test