Executive Sous Chef

Key Responsibilities :

• Develop and maintain menus that meet the needs and preferences of our diverse guest population, while also considering dietary restrictions and food allergies onboard the cruise ship
• Manage and train a team of sous chefs, line cooks, and other kitchen staff to ensure efficient and effective operations
• Oversee all food purchasing, inventory, and cost control measures to maintain budget and profitability
• Collaborate with other departments, including dining room and bar staff, to ensure a seamless dining experience for our guests
• Maintain high standards of food safety and sanitation, following all necessary regulations and guidelines
• Continuously review and improve upon our culinary offerings to keep up with industry trends and guest feedback
• Foster a positive and professional work environment for all kitchen staff, promoting teamwork and open communication
• Conduct performance evaluations and provide ongoing training and development for kitchen staff
• Participate in onboard events and activities, showcasing your culinary skills and engaging with guests
• Keep up-to-date with current food trends and techniques, incorporating them into menu planning and execution

Requirements :