Columbia Shipmanagement

Executive Sous Chef

Columbia Shipmanagement

contract

Posted on:

Location Type: Hybrid

Location: 🇨🇾 Cyprus

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Job Level

Mid-LevelSenior

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
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