A large cruise line is looking for Junior Sous Chefs to join the team. Responsibilities: -Lead designated culinary team of 12 – 20 crew members towards completion of daily work assignments -Ensuring the highest level of guest satisfaction, crew support, and financial/operational performance. -Partner with Executive Sous Chef to lead a multi-cultural brigade in a high volume, fast-paced kitchen environment. -Responsible for own assigned section within the galley. -Partner with Galley Stewarding to understand and monitor sanitation laws, policies, and procedures. -Ensure compliance with USPH standards and follow through with cooks and steward Requirements: -Minimum five years’ experience of which at least two years working as a Junior Sous Chef (including apprenticeship) experience in high volume kitchen environment. (shipboard experience a preferred). -Minimum of two years formal culinary training, culinary school degree required. -Must be proficient in all stations in the kitchen. -Proficiency in safe food handling, HACCP / USPH. -Very strong management skills in a multicultural and dynamic environment. -Very strong communication, problem-solving, decision-making, and interpersonal skills. -Superior customer service, team building, and conflict resolution skills. -Basic computer and math knowledge. -Ship experience preferred. -Applicants must be fully vaccinated for COVID. If you have the experience, then apply today.Navis Consulting; keeping your career on course.
Vacancy posted 18 days ago
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