Sous Chef

Title:  Sous chef
Rating: officer/ two stripes
Department: galley/ kitchen
Reports to: head chef/ corporate head chef
Subordinates: chef de partie/ demi chef de partie/ kitchen porter/ dishwasher
Cabin: shared
Uniform male: black trousers, safety shoes, black socks, black belt
Uniform female: black skirt, safety shoes, natural tights, black belt

• Must have strong knowledge of international cuisine;
• Must have strong knowledge of the HACCP standards;
• Previous experience of minimum five (5) in a culinary field required;
• Diploma\Certification in a Culinary discipline is necessary;
• Strong interpersonal and problem-solving abilities;
• Ability to work well under pressure in a fast-paced environment;
• Ability to work cohesively with fellow colleagues as part of a team;
• Ability to focus attention on guest needs, remaining calm and courteous at all times;
• Must have English and/ or German language skills;
• Must be reliable and able to work unsupervised;
• Must be able to work flexible time schedule and to the Company's standards.
• Working knowledge of cooking with ingredient limitations (Allergens, diets etc.)

• • Be friendly to passengers and crew as well as focused on job tasks;
  • Responsible of leading galley team in the Head Chef's absence;
  • Provides guidance to junior galley staff members, including, but not limited to, line cooking, food preparation, and dish plating;
  • Oversees and organizes kitchen stock and ingredients;
  • Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance;
  • Keeps cooking stations stocked, especially before and during prime operation hours;
  • Trains new kitchen employees to the Vessel's restaurant and kitchen standards;
  • Manages food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns;
  • Supervises all food preparation and presentation to ensure quality and restaurant standards;
  • Works with Head Chef to maintain kitchen organization, staff ability, and training opportunities;
  • Verifies that food storage units all meet standards and are consistently well-managed;
  • Assists Head Chef with menu creation;
  • Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing;
  • Provide a two-way line of communication with all galley staff members;
  • Follow correct disciplinary procedures as outlined in the Food and Beverages manual;
  • Perform all duties assigned efficiently, follow the Company's standards, adhere to procedures of the training manual.

Cruisinc is hiring for their 3*, 4*, 5* vessels sailing in Europe. The Cruisinc Group, established in 2008, focuses on providing cruise ships with full catering services in a surprisingly creative and attractive way. These river cruise ships sail on the rivers and canals such as the Rhine, the Danube and the Elba in the mainland of Europe.

Our main goal is to deliver an inspiring cruise experience, by providing catering services at the highest level. Cruisinc always works with a perfect team of dedicated and flexible professionals to guarantee ourguests a perfect holiday. The members of our crew link creativity along with customer-centricity to culinary passion and hospitality.

We recruit and coach catering professionals; chefs, cooks, waiters, hosts and housekeeping staff, to make a difference for the guests every day. They can only do that by adjusting to the desires of the guests. Our crew push hospitality to the max, for the highest customer satisfaction possible.

Can you see yourself working with us to provide excellent service for our client's guests and giving them happy holiday memories?  If so Cruisinc is looking forward to working with you.