SOUS CHEF-LINDBLAD EXPEDITIONS VESSEL
*CYPRUS*
Cruise Ships – Hospitality /
Contractual /
Hybrid
SOUS CHEF–LINDBLAD EXPEDITION VESSEL
On behalf of Lindblad Expeditions, we are now recruiting for a talented and passionate Sous Chef.
Your tasks
Oversee the execution of all guest and crew meals, following Company menu matrix and recipes, as well as the company’s core food value of regional, sustainable and fresh.
Participate in the actual cooking and preparation of food items as a member and leader of the galley team.
Responsible for final food products for all meal periods, including butchering, portioning, preparation, execution, presentation, and exceptional flavour profile.
Ensure the provisioning of all food and related products by placing orders as needed , including loading and checking in stores, while ensuring proper FIFO rotation practices.
Responsible for the execution of special dietary restriction, and allergies
Act as an ambassador, and supporter of the company’s sustainable seafood program.
Maintain inventory with appropriate stock levels and proper rotation of perishable food stores. Includes the cleaning and organization of all provision storage areas in galley, freezer, refrigerator, and storeroom.
Maintain food service operation in absolutely sanitary conditions as per Lindblad Expeditions, CDC and Canada Health requirements.
Fluent in all regulations for CDC standard.
Must know the proper use of all galley equipment and proper procedures and detergents for cleaning and sanitizing all equipment.
Supervise the loading of all provisions, taking action as needed to ensure proper quality is received, and follow up with suppliers and office for payment is also communicated.
Stay current on developments in the culinary field so updates can be made to our menus.
Supervise the Baker, Chef de Partie, Pantry Chef, and one galley steward/utility in daily galley operations.
Oversee the training for new hires and ongoing training, and development for all galley staff.
Manage food costs onboard, reviewing orders, controlling local purchases and working closely with Ex. Chef, Purchasing Department and Food and Beverage Manager.
Act as the galley operation during CDC visits, escorts the inspectors, answers questions appropriately, and professionally
Responsible for the general appearance of the other Chefs and crew working in the galley and ensures are in uniform.
Fill in other galley positions as required and necessary.
Your profile
Ideally, previous experience working in a similar position in a five-star restaurant, hotel, or cruise ship.
In-depth knowledge of food/wine pairing
Experienced with fine dining outlets
Fluent English language
Valid STCW certificates
Vessel Sanitation Public Health (CDC) preferred
Desired Qualifications
Completion of formal training at a culinary school preferred.
Minimum of 2 years’ experience managing a culinary team on board passenger ships preferred Ability to do the “hands-on” part of the operation, and successfully complete any admin work required around it.
Good time management skills; ability to handle multiple tasks, set priorities, and meet deadlines.
Ability to get along with co-workers.
Ability to communicate successfully with galley team members; and office personnel.
Support, develop, and promote a healthy and professional team environment.
Responsible for training and guiding others and reviewing their work.
Please apply with your updated CV and recent appraisals/reference letters.
- Rotation: 3 Months +/- 1 Months onboard; and 3 Months +/- 1 Months of vacation
- Joining date: APRIL
15/04/2024
