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:

- 5+ years of experience as an Executive Chef in a high-volume, upscale restaurant or hotel

- Proven track record of successfully managing and leading a culinary team

- Strong knowledge of international cuisine and the ability to create innovative and diverse menus

- Excellent communication, organization, and time-management skills

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

- Experience with food purchasing, inventory, and cost control

- Knowledge of food safety and sanitation regulations

- Culinary degree or equivalent experience preferred

Job Type: Full-time

Pay: R20000,00 - R25000,00 per month