Job Ad - Sous Chef for Ocean ships - GRAND CIRCLE CRUISE LINE

GRAND CIRCLE CRUISE LINE GRAND CIRCLE CRUISE LINE

Sous Chef for Ocean ships

Responsible for coordinating, supporting, and delivering an exceptional gastronomic service for our travelers in accordance with Grand Circle Cruise Line (GCCL) standards, while contributing to a positive work environment.

Responsibilities:
Practicing GCCL values,
Leading, coordinating, supporting, motivating, training, and evaluating galley team,
Monitoring and ensuring culinary service is up to the highest standards,
Responsible for organizing “mise en place”, appropriate storage, and keeping of goods,
Responsible for hygiene in the galley in accordance with HACCP regulations,
Actively supporting and assisting culinary and restaurant team,
Responsible for ordering food, as well as stock and cost control together with Executive Chef,
Relieving Executive Chef during his/her absence,
Any other duties advised by Executive Chef/Hotel Manager.

Skills/Qualifications:
Culinary school diploma or basic education equivalent is preferred,
Minimum two years of experience in the field of desired position, preferably in a 4 or 5 star restaurant and/or hotel,
Cruise ship experience is a plus,
Proven leadership abilities and excellent communication skills,
Fluency in English.

  1. Summary

    Department Cruiser Staff
    Rank Sous Chef
    Ship type Cruise Ship
    Country/Navigation area -
    Annual salary (USD) -
    Contract type -
    Contract dynamics -
    Benefits -
    Description Responsible for coordinating, supporting, and delivering an exceptional gastronomic service for our travelers in accordance with Grand Circle Cruise Line (GCCL) standards, while contributing to a positive work environment. Responsibilities: Practicing GCCL values, Leading, coordinating, supporting, motivating, training, and evaluating galley team, Monitoring and ensuring culinary service is up to the highest standards, Responsible for organizing “mise en place”, appropriate storage, and keeping of goods, Responsible for hygiene in the galley in accordance with HACCP regulations, Actively supporting and assisting culinary and restaurant team, Responsible for ordering food, as well as stock and cost control together with Executive Chef, Relieving Executive Chef during his/her absence, Any other duties advised by Executive Chef/Hotel Manager. Skills/Qualifications: Culinary school diploma or basic education equivalent is preferred, Minimum two years of experience in the field of desired position, preferably in a 4 or 5 star restaurant and/or hotel, Cruise ship experience is a plus, Proven leadership abilities and excellent communication skills, Fluency in English.
    Vessel name -
    Requested certificates -
    Required certificates of competency -