Junior Executive Sous Chef (BL5)

Key Responsibilities

• Assist the Executive Chef in managing and coordinating all culinary operations onboard the cruise ship
  

• Supervise kitchen teams in assigned galley sections to ensure production meets company standards for quality, consistency, and hygiene.
• Oversee food preparation and service for various outlets, including main dining rooms, buffets, specialty restaurants, and crew mess.
• Monitor compliance with health and safety regulations, including USPH standards.

• Assist with menu planning, food cost control, and inventory management.

• Train and mentor junior kitchen staff to ensure skills development and adherence to procedures.

• Communicate clearly with team members of various nationalities using intermediate German (BL5) for briefings, task delegation, and feedback.

• Ensure timely food production during peak meal services.

Requirements

• Minimum of 5 years culinary experience, including at least 2 years in a senior kitchen supervisory role (Sous Chef or higher).

• Culinary degree or equivalent professional certification.

• Previous shipboard experience is preferred.

• Proficiency in German at Berlitz Level 5 (intermediate)

• Able to participate in day-to-day discussions, give instructions, and understand standard kitchen documentation.

• Strong knowledge of international cuisines and cooking techniques.

• Exceptional leadership, organizational, and multitasking abilities.

• Familiarity with HACCP, USPH, or similar food safety standards.