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SCENIC RIVER: Executive Sous Chef

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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
21 - 50 years old
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.

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.