The Role:
- Assist in overseeing all culinary operations, including menu execution, food preparation, and quality control.
- Collaborate with the Executive Chef to manage and inspire a diverse team of kitchen professionals.
- Ensure adherence to food safety standards and cost-efficient operations.
- Maintain exceptional dining experiences for discerning guests by upholding high culinary standards.
- Proven experience as an Senior/Executive Sous Chef on a luxury or mid-sized cruise ship. Alternatively, a luxury 5 star Hotel/Restaurant.
- Expertise in international cuisines and the ability to support innovative menu development.
- Strong leadership, communication, and organisational skills.
- Culinary certification and knowledge of HACCP standards.
- $5400 per month on board.
- 5 months on / 2 months off leave package.
- A chance to advance your career while travelling the world.