Reports to: Executive Chef

 

 As the Executive Sous Chef on our premium cruise line, you will play a pivotal role in our culinary team, overseeing multiple dining venues on board the cruise ship. Your exceptional culinary expertise, leadership, and team-building skills will contribute to the successful execution of diverse menus and exceptional guest experiences across various onboard restaurants and outlets.

 

Culinary Operations Management:

- Oversee the operations of multiple dining venues, ensuring consistent food quality, presentation, and guest satisfaction.

- Collaborate with the Executive Chef in creating and executing menus for different outlets, taking into account unique themes and culinary styles.

- Ensure that all culinary outlets operate efficiently and adhere to company standards.

- Maintain and update standard recipes, portion sizes, and plating techniques for each venue.

 

Leadership and Team Development:

- Supervise and mentor sous chefs, chefs de partie, and culinary team members in each venue.

- Foster a positive and collaborative work environment, promoting teamwork and open communication.

- Conduct regular training and workshops to enhance culinary skills and knowledge.

- Lead by example, setting high culinary standards and inspiring excellence in the team.

 

Menu Planning and Cost Management:

- Collaborate with the Executive Chef and Food and Beverage Director to develop diverse and innovative menus for each dining outlet.

- Monitor food costs and control expenses by managing inventory levels and minimizing waste.

- Collaborate with procurement and suppliers to ensure timely and cost-effective delivery of ingredients.

 

Quality Control and Food Safety:

- Ensure strict adherence to food safety and sanitation standards across all dining venues.

- Conduct regular inspections to maintain cleanliness, hygiene, and food handling protocols.

- Implement and maintain HACCP (Hazard Analysis Critical Control Point) procedures in each culinary outlet.

 

Guest Relations and Satisfaction:

- Interact with passengers, addressing inquiries, special requests, and dietary restrictions.

- Monitor guest feedback and reviews to identify areas for improvement and enhance customer satisfaction.

- Collaborate with the Food and Beverage team to coordinate special events and themed dining experiences.

 

Collaboration with Other Departments:

- Work closely with other departments, such as Food and Beverage, Housekeeping, and Entertainment, to ensure seamless delivery of food services onboard.

- Collaborate with the Culinary Administrative Assistant to manage inventory and supply requisitions.

 

Day-to-Day Galley Operations:

- Ensure all equipment within the culinary department is properly maintained and in good working condition.

- Conduct daily inspections of the galleys, storage areas, and venues related to food.

- Report any technical malfunctions and necessary repairs following established procedures.

 

- Extensive experience as a Sous Chef or similar role in high-end restaurants, hotels, or cruise lines.

- Proven ability to lead and manage multiple dining outlets simultaneously.

- Fine dining and international culinary experience.

- Proficiency in English and Arabic (additional languages are a plus).

- Ability to lift up to 25 kilograms.

- Willingness to work on board for 4 to 10 months at a time.

- Strong leadership and team-building skills.

- Excellent communication and interpersonal abilities.

- Knowledge of food safety regulations and best practices.

- Physical fitness and health suitable for demanding duties in the galleys.

 

ASAP