Columbia Shipmanagement

Executive Sous Chef

Columbia Shipmanagement

contract

Posted on:

Location Type: Hybrid

Location: Cyprus

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Tech Stack

Chef

About the role

  • Executive Sous Chef (Overseeing Multiple Venues)
  • Reports to: Executive Chef
  • As the Executive Sous Chef on our premium cruise line, you will play a pivotal role in our culinary team, overseeing multiple dining venues on board the cruise ship. Your exceptional culinary expertise, leadership, and team-building skills will contribute to the successful execution of diverse menus and exceptional guest experiences across various onboard restaurants and outlets.
  • Responsibilities:
  • Culinary Operations Management:
  • - Oversee the operations of multiple dining venues, ensuring consistent food quality, presentation, and guest satisfaction.
  • - Collaborate with the Executive Chef in creating and executing menus for different outlets, taking into account unique themes and culinary styles.
  • - Ensure that all culinary outlets operate efficiently and adhere to company standards.
  • - Maintain and update standard recipes, portion sizes, and plating techniques for each venue.
  • Leadership and Team Development:
  • - Supervise and mentor sous chefs, chefs de partie, and culinary team members in each venue.
  • - Foster a positive and collaborative work environment, promoting teamwork and open communication.
  • - Conduct regular training and workshops to enhance culinary skills and knowledge.
  • - Lead by example, setting high culinary standards and inspiring excellence in the team.
  • Menu Planning and Cost Management:
  • - Collaborate with the Executive Chef and Food and Beverage Director to develop diverse and innovative menus for each dining outlet.
  • - Monitor food costs and control expenses by managing inventory levels and minimizing waste.
  • - Collaborate with procurement and suppliers to ensure timely and cost-effective delivery of ingredients.
  • Quality Control and Food Safety:
  • - Ensure strict adherence to food safety and sanitation standards across all dining venues.
  • - Conduct regular inspections to maintain cleanliness, hygiene, and food handling protocols.
  • - Implement and maintain HACCP (Hazard Analysis Critical Control Point) procedures in each culinary outlet.
  • Guest Relations and Satisfaction:
  • - Interact with passengers, addressing inquiries, special requests, and dietary restrictions.
  • - Monitor guest feedback and reviews to identify areas for improvement and enhance customer satisfaction.
  • - Collaborate with the Food and Beverage team to coordinate special events and themed dining experiences.
  • Collaboration with Other Departments:
  • - Work closely with other departments, such as Food and Beverage, Housekeeping, and Entertainment, to ensure seamless delivery of food services onboard.
  • - Collaborate with the Culinary Administrative Assistant to manage inventory and supply requisitions.
  • Day-to-Day Galley Operations:
  • - Ensure all equipment within the culinary department is properly maintained and in good working condition.
  • - Conduct daily inspections of the galleys, storage areas, and venues related to food.
  • - Report any technical malfunctions and necessary repairs following established procedures.
  • Profile:
  • - Extensive experience as a Sous Chef or similar role in high-end restaurants, hotels, or cruise lines.
  • - Proven ability to lead and manage multiple dining outlets simultaneously.
  • - Fine dining and international culinary experience.
  • - Proficiency in English and Arabic (additional languages are a plus).
  • - Ability to lift up to 25 kilograms.
  • - Willingness to work on board for 4 to 10 months at a time.
  • - Strong leadership and team-building skills.
  • - Excellent communication and interpersonal abilities.
  • - Knowledge of food safety regulations and best practices.
  • - Physical fitness and health suitable for demanding duties in the galleys.
  • Contract Length:
  • 4 months on/2 months off

Requirements

  • Extensive experience as a Sous Chef or similar role in high-end restaurants, hotels, or cruise lines.
  • Proven ability to lead and manage multiple dining outlets simultaneously.
  • Fine dining and international culinary experience.
  • Proficiency in English and Arabic (additional languages are a plus).
  • Ability to lift up to 25 kilograms.
  • Willingness to work on board for 4 to 10 months at a time.
  • Strong leadership and team-building skills.
  • Excellent communication and interpersonal abilities.
  • Knowledge of food safety regulations and best practices.
  • Physical fitness and health suitable for demanding duties in the galleys.
Applicant Tracking System Keywords

Tip: use these terms in your resume and cover letter to boost ATS matches.

Hard Skills & Tools
culinary operations managementmenu planningfood safety regulationsHACCPinventory managementcost managementfood presentationplating techniquesfine dining experienceinternational culinary experience
Soft Skills
leadershipteam-buildingcommunicationinterpersonal skillscollaborationmentoringproblem-solvingcustomer satisfaction focustraining and developmentpositive work environment