Executive Sous Chef

Executive Sous Chef responsible for daily meetings with Galley management, supervising food product delivery, and ensuring consistency in buffet food score.

Requirements

• Tertiary qualification in Culinary Arts / Food Production
• 5+ years of experience as Sous Chef in a large Food and Beverage establishment
• Successful completion of Advanced Sanitation course with a score of at least 85%
• Extensive knowledge of food products and cooking techniques
• Ability to lead and train subordinates and provide clear direction under pressure

Benefits

• Comfortable, single cabin accommodations
• Meals
• Exceptional amenities
• Extensive learning and recreational programs