Junior Executive Sous Chef (BL5)

Key Responsibilities Assist the Executive Chef in managing and coordinating all culinary operations onboard the cruise ship Supervise kitchen teams in assigned galley sections to ensure production meets company standards for quality, consistency, and hygiene. Oversee food preparation and service for various outlets, including main dining rooms, buffets, specialty restaurants, and crew mess. Monitor compliance with health and safety regulations, including USPH standards. Assist with menu planning, food cost control, and inventory management. Train and mentor junior kitchen staff to ensure skills development and adherence to procedures. Communicate clearly with team members of various nationalities using intermediate German (BL5) for briefings, task delegation, and feedback. Ensure timely food production during peak meal services. Requirements Minimum of 5 years culinary experience, including at least 2 years in a senior kitchen supervisory role (Sous Chef or higher). Culinary degree or equivalent professional certification. Previous shipboard experience is preferred. Proficiency in German at Berlitz Level 5 (intermediate) Able to participate in day-to-day discussions, give instructions, and understand standard kitchen documentation. Strong knowledge of international cuisines and cooking techniques. Exceptional leadership, organizational, and multitasking abilities. Familiarity with HACCP, USPH, or similar food safety standards. #J-18808-Ljbffr