• Visits all food preparation areas daily and does food tasting to ensure quality and standards are up to Company standards.
• Meets daily with the Executive Sous Chef, Sous Chef and the Chef de Partie to forecast food production and discuss the daily schedule.
• Constantly communicates with the Dining Operation Manager to verify Guest’s food acceptance and special requests.
• Keep direct communication with the Inventory Officer/Provision Master to manage the weekly inventory and manage the list of non-moving and fast-moving items to take necessary measures.
• Ensures that food preparation follows Company recipes and USPHInternal Health standards.
• Controls the cleanliness of all food preparation areas, conducts PH inspections and USPHInternal Health standards pre-port arrival inspections.
• Participates in meetings and keeps the Hotel Director/F&B Director informed of any problems arising and affecting the operation to provide a fast and effective solution.
• At the end of each cruise, in conjunction with the Inventory Officer, the Provision Master, and the F&B Director, elaborate the food order for the next loading according to Company Standards.

QUALIFICATIONS (skills, competencies, experience)

• At least 15 years’ experience in large multi-outlet operations, or at least 6/8 years’ experience in a similar position.
• Professional Hotel School with Certificate & Diploma, Culinary Art bachelor’s or master degree is preferred.
• HACCP Certification (USPH Course Certification is a plus).
• Fluent in oral and written English, knowledge of any other language among Italian, Spanish, French, German, Portuguese is a plus.
• Safety-driven understands and respects rules. Proactive and accountable for his/her safety behaviour promoting sustainability.
• Ability to work in a harmonious, productive team environment.
• Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook.
• Is open and adapts to change. Supports Company-driven change and exploits opportunities that changes might bring. Understands the environment’s evolution and reacts positively.
• Excellent management skills and problem solving.
• Excellent communication skills and stress tolerance.

Executive Sous Chef position available in Western Cape, Western Cape. This job position was posted by MSC Cruises. The job has been posted as a char8000 ad on 2025-02-03 at 01:10:36 in the Sales Marketing category