SCENIC RIVER: Executive Sous Chef

Job Description

Provide professional and courteous service at designated workstations in accordance with company standards and procedures
Have knowledge of food menus and company recipes
Welcome and greet guests when in the restaurant or in any public area
Ensure proper setup and “mise en place” for lunch and dinner service as per company standards
Ensure the preparation of crew food
Assist the executive chef with training sessions of the galley team

Job Qualification

Min. 2 years’ experience as a sous chef
Have an apprenticeship as chef or culinary schooling
Experience in a 4* or 5* operations
Highly proficient in spoken and written English
Knowledge of HACCP
MS-Office computer skills and budgetary knowledge
Experience in ordering and inventory
Strong leadership skills and team-player

Educational

College

Age

21 - 50 years old

Experience

2 years

Preferably with Passport, Seaman's Book, and BST

Please bring along with you:
- CV
- Recent Photo 4x6
- photocopy of National ID Card
- Certificates of employment (Original and Copy)
- 2 last contracts Appraisals (for shipboard experience)
- Photocopy of Family Cert. (KK)
- Photocopy of Birth Certificate
- Be in a business attire is a must.

IMPORTANT!
Please bring your CV and Reference letter or Certificate of Employment (Original and Copy) from your previous company.
For ex-crew (those with shipboard experience), please bring PASSPORT, SEAMAN'S BOOK, and 2 last-contract APPRAISALS. We will not continue the interview without those documents.