Sous Chef

• 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

Working Place

Frankfurt, HE, Germany