Executive Sous Chef （Japanese Cuisine) for MSC Cruise with Mandarin or Japanese or Korean language
Department: Hotel
Employment Type: Contract
Location: Shipboard
Compensation: $4,308 - $5,738 / month
Management of the Japanese restaurant. Ensure all food outlets are held to a high level of culinary excellence. All financial budgets are followed. Assist Executive Chef in all duties. If any issue with Executive Chef , will assume full responsibilities of the Main Galley & Buffet Galley.
Key Responsibilities
As a member of our MSC Family, you are responsible for ensuring that our guests have an unforgettable and pleasant experience.
Guest service and centricity and complaint recovery are at the forefront of everything you do, you are empowered to address any concerns that arise and make sure that our guests are fully satisfied.
Monitor all Company Public health Protocols for Compliance.
Ensure all Galley financial targets and obligations are followed and met.
Train all galley personnel to Improve knowledge in all aspects.
Constantly check taste and review food to ensure recipe standards are met.
Monitor overproduction and food waste, for control and cost efficiency.
Work with Teams to ensure that all equipment is maintained well.
Monitor Sous Chefs and ensure they are executing set tasks correctly.
Maintain all food outlets during all services to MSC High Standards.
Walk Provisions area daily with Executive Chef to review all items for correct turnover.
Ensure schedules are efficient in order to maximize working hours.
Support the Executive Chef at all times in all Duties.
Works responsibly and consistently to ensure guest satisfaction
Skills, Knowledge and Expertise
Experience on a Cruise Ship in a similar position for 3 years or more.
Minimum requirements-High school graduate.
Completed Technical education in Hospitality School.
Certified in Food Safety/HACCP.
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