Sous Chef

About the Role-

The primary responsibility of the Sous Chef is to maintain an efficient operation by constantly analyzing quality and cost of food production.

Qualifications--

• Advanced culinary skills, leadership, and experience.
• Minimum of 8 years in the profession (Quality Hotels and Restaurants).
• Minimum of 2 years of experience in a management role in a well-recognized luxury hospitality establishment or upscale cruise line.
• Fluent in written and spoken English.
• Communicate effectively with the senior management.
• Possess ability to lead and make decisions.
• Good administrative skills.
• Experienced in coaching subordinates.
• Must be cost and quality conscious.
• Adhere to specific scheduled work hours, yet be flexible if circumstances require it.
• Work with international team members.
• Perform assigned duties under pressure (time constraints).

Preferred Skills & Expenses--

• Cruise Ship Experience./ 4 or 5 star Hotel
• Fluency in additional language(s).