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Open nowFirst seen 4 days ago

Sous Chef

Crew Life at Sea738 open roles

Where
Frankfurt, HE, Germany
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Your applicationOpen nowSous ChefCrew Life at Sea · Frankfurt, HE, Germany
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The clock on this job

Early applications get read.

12.3% of postings close within 7 days. Measured by our own scanner across the market.

Share of postings closed within
  1. 2.1%1 day
  2. 4.5%3 days
  3. 12.3%7 days
  4. 19.3%14 days
  5. 35.6%30 days
  6. 57.8%60 days
This job: first seen 4 days ago

The posting

Area of ​​responsibility

  • Jointly responsible for the efficient and professional workflow in the kitchen area and the associated administrative tasks in close cooperation with all employees in the area
  • Authorized to give instructions in the absence of the Executive Sous Chef in the work area
  • Jointly responsible for the implementation of specified standards, especially with regard to menus, buffets, themed evenings, calculation and production instructions.
  • Control, implementation and assurance of safe, professional, economical and hygienic food storage, in particular compliance with best-before dates
  • Strict control and training in compliance with safety, environmental and hygiene guidelines (USPH/HACCP, ISM/&ISO, SQM, TUIC service standards) in the area of ​​responsibility
  • Regular inspection of area including pantries and lockers, crew and officer messes for cleanliness, repairs, safety and standards with documentation
  • Create, check and forward food, beverage and hotel store orders for the work area according to given budgets and other specifications.
  • Securing of all equipment in bad weather
  • Authority to issue instructions to all employees in the area of ​​responsibility
  • Close cooperation with the Executive Chef, including regular reporting; Immediate handling of conflicts and disruptions in the workflow.
  • Communicating with passengers through face-to-face presence, receiving complaints and remedying them
  • Keeping logs and checklists as specified; regular controll.
  • Management, classification, instruction and training of subordinate employees with appropriate documentation
  • Scheduling of employees, in special cases also for non-departmental work such as assistance with loading, etc.
  • Control of the cleaning work
  • Review and control of goods movements and ordering processes in the area of ​​responsibility
  • Responsibility for assembly and dismantling measures in the work area according to specifications, as well as the proper clearing away of goods and equipment
  • Planning, implementation, control and evaluation of departmental inventories
  • As part of the pre-opening, additional tasks are to be taken on as instructed when taking over the ship, in the shipyard, when equipping and setting up the ship's operations.
  • Active implementation of the product philosophy in relation to hotel operations
  • Constant optimization and further development of work processes and standards, including preparation of manuals and guidelines.

Qualification / Experience

  • Completed vocational training as a chef
  • Several years of experience in a management position in a larger hotel business, preferably on board a cruise ship.
  • Strong business management, especially merchandise management understanding
  • Budget-safe work
  • Very good knowledge of all input products, dishes, preparation methods and calculations
  • Very good knowledge of all cleaning procedures, cleaning agents + chemicals and their storage as well as in particular the USPH standards
  • Ability to analyze economic targets
  • Business fluent German (spoken + written)
  • Business fluent English (spoken + written)
  • High willingness to provide services to passengers and crew
  • Experience in complaint management
  • Good computer skills (MS Office, FIDELIO, Fidelio Cruise, Micros)
  • Good general education

requirement characteristics

  • Leadership qualities, assertiveness, flexibility
  • Strong organizational skills (operational planning)
  • Integral confidant
  • Safe and confident appearance, good manners, especially towards employees
  • Cost and quality awareness
  • communication skills
  • team player
  • resilience
  • Ability to motivate employees
  • Well-groomed appearance
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