Plat: 1700 Euro

Responsibilities:

• Responsible for cold kitchen or hot food production (passengers and crew)
• Responsible of assigned station cleanliness regarding kitchen cleaning schedule
• Responsible of assigned refrigerator temperature documentation (daily)
• Adherence of hygiene (HACCP), safety and environmental regulations in the galley
• Proper garbage separation regarding company and ships regulations
• Continous maintenance and improvement of the quality standards
• Careful handling of all equipment and machinery in the galley
• Careful handling and measuring of all cleaning chemicals
• Attendance during produce loading
• Participant for scheduled crew shows

Qualifications / Experience:

• Professional cook-diploma
• Previous experience in a comparable position in restaurants, hotels or cruise vessels
• Good knowledge of English language

Company requirements:

• Ability to work under duress, reliability and creativity
• Cost and quality awareness
• Self-assured and calm manner towards staff, officers and passengers
• Quality of team worker, capable of motivation

General requirements:

• Well-groomed and clean appearance
• No visibly tatoos
• No body jewellery (as per hygiene regulation)
• No piercing or similar body jewellery

Area of responsibility / authority

The Sous chef is a competent culinary specialist and disciplined team motivator. He gives support to all galley staff.

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