Executive Sous Chef

Responsible for the entire food department, including:
• Set up of written duty rosters for all galley crew and staff
• Organizing, managing and motivating all galley crew and staff
• Preparation and distribution of all daily meals including set up of the breakfast buffet according to the food manual (menu cycle)
• Responsible for the implementation and maintaining of the corporate standards in the food department
• Responsible for the implementation of a correct food schedule for the crew, according to the corporate crew food standard
• Responsible for all food and galley purchase orders in cooperation with the Hotel Manager
• Responsible for organization of loading and checking of all food and galleys supplies
• Responsible for the food stores, adjusted to number of pax and others

• English or German spoken and written
• Culinary School 2-4 year degree or foreign equivalency
• 1+ year supervisory experience on cruise ship or high volume hotel/restaurant
• 1+ year experience in a high production volume restaurant/hotel
• 3+ years of management experience in a comparable galley
• Strong knowledge of Classical European, International, and World Cuisine, including cooking philosophies and principles

• Free meal and accomodation
• Tax Free Monthly Basic Salary transferred to a bank account of choice
• Free traveling aboard the best cruise liners
• Very ambitious, dynamic and international environment with attractive remuneration package and possibilities for an international career