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Sous Chef - Riverside MOZART

  • Danube River, Basel-Stadt, Switzerland
Culinary & Utility

Job description

📢 We're Hiring: Sous Chef at Riverside Mozart! 🌟

Are you passionate about culinary arts and ready to take your skills to the next level? Join our team at Riverside Mozart, where creativity meets riverside elegance. 🍽️✨

🔪 Position: Sous Chef
🌊 Location: Riverside Mozart

📩 Apply now and be part of an extraordinary culinary adventure! . Don't miss out on this delicious opportunity! 🥂🍴

#JoinOurTeam #SousChef #RiversideMozart #CulinaryExcellence

Sous Chef Job Description

Purpose Statement

  • To assume responsibility for the entire Galley operation including food preparation throughout the ship.
  • To take active part in the actual food preparation and to ensure that products are consistently prepared according to the highest possible standards.
  • To manage the Galley Staff and to ensure that Galley equipment is maintained properly, that the highest standards of cleanliness are kept and that safe food handling is practiced at all times.
  • To do additional duties in other departments such as stores loading.
  • To ensure that a six star service is provided at all times and to deal with Guests complaints and comments in an efficient and timely manner.

Reports Directly to

  • Executive Chef (Onboard)

Reporting Structure

  • Executive Chef (Onboard)
  • Hotel Director (Onboard)

Directly in Charge of

  • Chef De Partie
  • Demi Chef de Partie
  • Junior Chef
  • Galley Utilities

General Responsibilities

  • To oversee the daily Galley operation, safe food handling of Galley personnel and maintenance of all Galley equipment.
  • To supervise and engage in the preparation and presentation during service hours.
  • To ensure a smooth and efficient service during meal hours.
  • To ensure that products are consistently prepared according to the highest possible standards.
  • To ensure that all Galley personnel comply with the latest Health and Sanitation regulations (HACCP and all other Port Health Authorities) at all times and to assist oversee the entire cleaning procedure for food handlers in the Galley.
  • To report any Maintenance issues in the Galley in a timely manner and to ensure that the work orders are followed up on accordingly.
  • To monitor the inventory of the Galley.
  • To adhere to, and to ensure that the Galley Staff adheres to all Company Policies and Procedures, Manuals and Directives.
  • Other responsibilities, as assigned, but not limited to the above.

Financial Responsibilities

  • To keep leftover food to a minimum.
  • To assist the Executive Chef in controlling the food cost as well as the overall operational costs required in the Galley as required by Riverside, maintaining given standards and product quality.
  • To monitor and control the use of consumables in the Galley together with the Executive Chef.
  • To monitor and control overtime for the Galley Staff together with the Executive Chef.
  • To ensure that Company property is maintained properly and treated with respect at all times.

Safety Responsibilities

  • To ensure that the proper use of Personal Protective Equipment in the Galley is implemented at all times.
  • To ensure that Safe Lifting Techniques are practiced at all times in the Galley.
  • To ensure all newly hired Galley Staff is instructed on all Safe/Proper Galley Equipment handling and to ensure that Safe/Proper Galley Equipment handling is practiced at all times.
  • To do In Port Manning duties as scheduled and as required by Company policy.
  • Emergency Duties:
    • To follow instructions on Safety Card.
    • To participate in Guest/Crew Drills as per instructions.
    • Other safety responsibilities, as assigned, but not limited to the above.

Team Education & Training

  • Introduction of Job Duties and Departmental functions including continuous on-the-job-training and Safe Lifting Techniques for the Galley Staff.
  • To follow up and maintain a continuous Training Program in regards with International Cooking Techniques.
  • Riverside trainings and enforcement for Galley Staff.
  • Identification and Development of all Crew members with Supervisory potential.

Job requirements

Education/Position Requirements

  • Culinary Institute Diploma or Chef Certification or other relevant apprenticeship required.
  • Preferably trained within own company or a minimum of three (3) years of experience in a luxury international hotel property as Sous Chef or other related experience required.
  • Or must have a minimum of two (2) years’ experience in a Sous Chef position in the luxury cruise ship industry.
  • A sound knowledge of culinary arts and fine dining is essential.
  • Very strong, balanced background in International Cuisine and Cooking Techniques.
  • Highly motivated with a strong drive and high level of energy and flexibility.
  • Very good spoken English (needs to score at least 70% in the onboard English proficiency test).
  • Must have very good communication skills.
  • Must have very good administrative skills (proficient in Outlook, Word and Excel).
  • Must have excellent organizational skills and show attention to detail.
  • Must possess excellent leadership skills and the ability to interact with all levels of people.
  • Must be able to communicate and implement corrective action steps in an effective, yet diplomatic fashion.
  • Must be able to remain calm under pressure.
  • Needs to have an outgoing personality and has to possess a positive attitude, maintaining a friendly and approachable demeanor at all times.


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