Sous chef

Key Responsibilities:
Culinary Excellence & Operations:
Oversee daily food preparation, menu planning, and station execution in your assigned outlet. Ensure strict adherence to recipes, portion controls, and immaculate presentation.
Leadership & Mentorship:
Manage, schedule, and train a talented team of Chef de Parties and Cooks. Foster a positive, collaborative, and high-performance kitchen environment.
Guest-Centric Service:
Coordinate special dietary requirements and allergies. Actively visit the dining room to monitor guest satisfaction and handle feedback with sincere hospitality.
Public Health & Compliance:
Maintain flawless sanitation standards. Guarantee 100% readiness for announced or unannounced Public Health inspections, including meticulous log-keeping (temperatures, pest management, etc.).
Financial & Resource Management:
Manage inventory, minimize food waste/breakage, and monitor labor hours in strict compliance with ILO and MLC maritime regulations.
Qualifications:
Experience - Minimum 7 years in international 5-star establishments, including at least 1 year as a Sous Chef.
Fine Dining Pedigree - At least 2 years of experience as a Sous Chef in a Michelin-starred or Relais & Châteaux property.
Maritime Certifications - Valid STCW95 certification is required.
Technical Skills - Deep knowledge of International and European cuisines, masterful knife skills, and proficiency across all galley stations.
Language - Fluent, professional English (verbal and written) for guest engagement and safety coordination.
Fitness & Integrity - Must be physically/medically fit for sea service and display high moral integrity.