副厨师长 - Mandarin Speaking Sous Chef

• Professional preparation and distribution of daily meals (including breakfast, lunch, Tea Time, dinner, etc.) for crew and guests in accordance with Executive Chef Manual and menu cycle
• Replacement of Executive Chef in absence
• Assistance in supervising, training and motivating of galley team
• Ordering of stock in cooperation with Executive Chef
• Ensuring perfect order and cleanliness in accordance with HACCP rules
• Cost control for galley within the budget in cooperation with Executive Chef
• Separation and disposal of waste / garbage
• Ensuring correct handling of all equipment and products
• Conduction of stock takes; inventory according to company procedures
• Preparation of opening and closing ships at start and end of season
• Assistance in other departments upon instruction from supervisors (if required)
• Performance according to company standards and HACCP rules
• Correct storage of stock; establishing of par levels
• Active participation in onboard training programs

QUALIFICATION PROFILE

• Graduated apprenticeship as cook
• Min. 3 years professional experience in all areas of a 4 or 5 star operation
• Asian kitchen experience in a luxury hotel or restaurant
• 1 year experience in same or similar position
• International experience / experience on a ship is an asset
• Excellent Mandarin and good English skills, other languages are an asset
• Service oriented and guest focused
• Ability to work independently
• Professional knowledge in all parts of the kitchen
• Flexibility and stress resistance, team player, commitment, positive personality and well-groomed appearance