SOUS CHEF-ARABIC SPEAKING

Worldwide

AROYA CRUISES – Hospitality /

Contractual /

Hybrid

Sous Chef

Reports to: Executive Sous Chef and Chef de cuisine

Responsibilities :

Culinary Operations Support:

· Assist the Executive Chef and Executive Sous Chef in supervising and coordinating the galley team.

· Ensure smooth and efficient kitchen operations during meal service, maintaining high culinary standards.

Food Preparation and Presentation:

· Oversee the preparation, cooking, and presentation of dishes, ensuring quality and consistency.

· Implement standardized recipes and plating guidelines to maintain a consistent guest experience.

Team Management:

· Mentor and guide the kitchen staff, including chefs de partie and other team members.

· Foster teamwork and maintain a positive work environment to enhance productivity.

Inventory Management:

· Assist in managing inventory levels and ordering supplies as needed.

· Minimize waste and maintain cost efficiency to meet budgetary guidelines.

Health and Safety Compliance:

· Enforce strict adherence to food safety and sanitation standards, following local and international regulations.

· Conduct regular inspections to ensure cleanliness and hygiene in the galley.

Collaboration and Communication:

· Work closely with other departments to ensure seamless coordination of dining experiences.

· Maintain open communication with the culinary team and other onboard staff.

Profile:

· Previous experience as a Sous Chef in restaurants, hotels, or cruise lines.

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

· Ability to lift up to 25 kilograms.

Length of contract :

4 months on /2 months off