Sous Chef Prep Fish

Key Responsibilities:

- Assist the Executive Chef in managing the fish preparation and production for the entire ship

- Ensure all fish is properly cleaned, cut, and prepared according to recipes and standards

- Work closely with the Executive Chef to plan menus and order necessary supplies

- Train and supervise junior kitchen staff in proper fish preparation techniques

- Maintain a clean and organized work area, including proper storage and labeling of all food products

- Adhere to all safety and sanitation guidelines to ensure a safe and healthy work environment

- Assist in other areas of the kitchen as needed, including food preparation, cooking, and plating

- Participate in on-board events and activities as required

- Monitor and maintain inventory of fish and seafood products On Board Cruise Ship

Requirements:

- Minimum of 3 years of experience as a Sous Chef, with a focus on fish preparation

- Culinary degree or equivalent experience

- Strong knowledge of different fish species and their preparation methods

- Proven ability to manage and train kitchen staff

- Excellent time management and organizational skills

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

- Strong communication and interpersonal skills

- Flexibility to work long hours and adapt to changing schedules