Galley

Department	Galley
Rank	Sous Chef
Job Description	A management position, involves day-to-day organisation of the main galleys (kitchens) and other fine dine options on board a cruise ship. Working with a brigade of more than 100 multi national staff, the position requires excellent organizational, communication and inter personal skills. Reporting to the Premiere Sous Chef, the job responsibilities include: > Ensuring the smooth and efficient operations of allocated F&B outlets > Delivery of the on board product to passengers to the highest standard > Maintain exceptionally high hygiene standards in accordance with the Company Health and Safety Policy > Maintain food costs as per budgets > Undertake training of on-board staff > Motivate the on-board team to deliver to the passengers an unforgettable experience
Eligibility	Educational Qualifications: 3 year Diploma / Degree in Hotel Management from a reputed institute. Intermediate or Advanced Hygiene Certificate desirable. Professional experience: Minimum 3 years as Sous Chef or Exec Chef in a 4 / 5 star hotel or fine dine continental cuisine restaurant. Previous cruise ship experience will be a definite advantage.