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job / sous chef 89

Sous Chef

Cruise
Ref: 89 Date Posted: Thursday 30 Nov 2017
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Northern Marine Manning Services Ltd are looking to recruit an experienced Sous Chef on behalf of their client Meridian Shipping Services Pte Ltd. This is a seasonal role which runs from approximately March 2018 - November 2018.

The Role:

Working as a Sous Chef on board The Hebridean Princess, the successful candidate will be part of an elite team working on the smallest luxury cruise ship afloat. 

The main purpose of the role is to create and serve dishes for 50 passengers and 37 crew on board a luxury five star cruise ship operating around the British mainland and Norway.   Using the very best ingredients, creating, producing and plating exquisite dishes which reflect the terroir in which we operate and the standards expected by our exclusive client base.

  • Responsible for assisting the Head Chef, and in his/her absence, to take charge of the day-to-day galley operation to ensure that the highest quality standards and expectations are always maintained.
  • To ensure that the galley is run on a professional basis, that all standards are met and that temperature controls, hygiene audits and cleaning schedules are adhered to.
  • To supervise product delivery in assigned Galley section, ensuring consistency by always requiring adherence to recipes, adequate production quantities, correct execution methods, and presentation the required standard.
  • Menu planning and preparation, including the plating of these dishes.
  • To raise weekly food orders in absence of the Head Chef.
  • To continually ensure proper product execution in assigned section through control of mise en place during preparation and frequent tasting.
  • To effectively assist the Head Chef in implementing Galley crew rotations through various sections.
  • To effectively supervise assigned Galley staff during operational activities as directed by the Head Chef or his / her representative, including monitoring compliance with production and storage requirements such as temperature / blast-chiller log recording.
  • To liaise with Restaurant Supervisor on a daily basis with regard to menu changes and alcohol requisitions.
  • To assist in the production of all agreed menus for both Guests and crew and the timely execution of such. To assist the Head Chef to ensure all budgetary controls are met and not exceeded.
  • To assist the Head Chef in meeting and exceeding all agreed standards for Guest and crew food.
  • Creating breakfast, lunch and dinner to the highest standard for all passengers and crew on board under the direction of the Head Chef.
  • Operating across all four sections in the galley whilst also assisting on the pass when required.
  • On occasion, coming out and serving in the restaurant in front of the guests.
  • Taking part in all ship wide security and safety duties as required by the Master.
  • To assist management in any other request as necessary, for the smooth, safe operation of the ship and complete guest satisfaction.
  • To ensure all equipment within the Galley is in working order and any problems/breakages are reported the relevant Manager.
  • To assist in the storage of all consumables and to ensure the correct stock rotation.
  • To continually train and coach staff in correct production methods and skills, culinary techniques, menu and recipe knowledge, product holding techniques, and presentation and delivery of the product.
  • To liaise with the Hotel Manager with regards to budget, the Alcohol Requisition Book and menus.
  • To assist in maintaining the highest standards of personal hygiene within the galley and to ensure that the correct uniform is worn, which must be clean.
  • Creating breakfast, lunch and dinner to the highest standard for all passengers and crew on board under the direction of the Head Chef.
  • Operating across all four sections in the galley whilst also assisting on the pass when required.
  • Keeping the galley pristine in accordance with both the Companies Best Practice and all current Environmental legislation.
  • Supervision of the two utility stewards ensuring all back of house areas including the mess rooms are kept the highest of hygiene standards.
  • On occasion, coming out and serving in the restaurant in front of the guests.
  • Taking part in all ship wide security and safety duties as required by the Master.
  • To assist management in any other request as necessary, for the smooth, safe operation of the ship and complete guest satisfaction.

This is a Seasonal role that requires someone who can commit to joining from March 2018 to November 2018.

Required Experience:

In order to apply you must have the below:

  • Previous experience as a Chef de Partie / Sous Chef
  • Experience working at sea would be preferred but is not essential
  • Have experience working in a High End/Luxury Hospitality environment

You must also be able to commit to the below requirements:

  • Available to start full time training in February 2018.
  • Able to live on board for a 5 weeks on/ 2 weeks off rotation