# SBN - Executive Sous Chef - CSSI

**Company**: Hollandamericagroup
**Location**: Kurla West, Mumbai, Maharashtra
**Work arrangement**: onsite
**Experience**: senior
**Job type**: fixed term contract
**Category**: Food Service
**Industry**: Hospitality

**Apply**: https://hollandamericagroup.pinpointhq.com/en/postings/a36540bb-e301-4c80-9d38-662731e6226a?utm_source=yubhub.co&utm_medium=jobs_feed&utm_campaign=apply
**Canonical**: https://yubhub.co/jobs/job_9a3b1cca-572

## Description

Job Description:

We are seeking an experienced Executive Sous Chef to join our culinary team on board our ship. As a key member of the kitchen team, you will be responsible for managing all aspects of food preparation, ensuring high-quality dishes are served to our guests.

Key Responsibilities:

- Assist the Executive Chef in his duties, including menu planning, inventory management, and staff supervision.

- Ensure all standard operating procedures are in place, adhered to, and followed throughout the ship.

- Evaluate assigned galley staff as per Seabourn personnel policy.

- Assist in training sessions for galley staff involved in food preparation.

- Oversee the care, treatment, and training on galley equipment.

- Control inventory and maintenance records of durable (non-food) items.

- Control hours worked in his team, ensuring overtime is kept to a minimum level.

- Maintain log sheets of all liquors and wines for food preparation in the galley.

- Actively involved in yield and portion control in conjunction with the Executive Chef.

- Ensure waste control is in place, grocery breakage is minimized, and garbage separation is followed.

Public Health:

- Familiarize yourself with and execute the Seabourn HESS-MS appropriate to your position.

- Control and monitor cooling logs and blast chiller procedures. Follow up on daily checklists.

- Maintain physical spot checks in all fresh produce fridges in the Main Galley.

- Supervise the butcher shop to ensure all meat items are being properly handled during storing, defrosting, and preparation, and to minimize waste.

Requirements:

- Formal degree in food management from a recognized international culinary institution.

- Proof of continuing education translated in certificates or letters of participation in specialized courses.

- Strong command of the English language combined with writing skills.

- 5+ years of experience in a 5-star + hotel, cruise ship, or high-profile restaurant performing similar functions.

- 2+ years in the same or similar position.

- Certification from an accredited advanced food safety program.

- Extensive knowledge in VSP preferred.

Benefits:

- Physical demands: For the safety of yourself and others on board, certain physical abilities must be maintained. Must be able to bend, climb, perform repetitive motion, and repetitively heavy lift.

- Travel requirements: Passport – valid for a minimum of 6 months; Flag state issued seaman book; General flag state or flag state approved marine fitness medical; United States C1/D visa; English Marlin test at a minimum score of 80%; Pre-employment medical examination.

## Skills

### Required
- food management
- menu planning
- inventory management
- staff supervision
- galley equipment maintenance
- waste control
- public health
- food safety

### Nice to have
- VSP
- cruise ship operations
- culinary arts

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Source: [Apply at hollandamericagroup.pinpointhq.com](https://hollandamericagroup.pinpointhq.com/en/postings/a36540bb-e301-4c80-9d38-662731e6226a?utm_source=yubhub.co&utm_medium=jobs_feed&utm_campaign=apply)