Sous Chef Prep Fish at Crew Life at… · Cape Town

Key Responsibilities:

• Assist the Executive Chef in managing the fish preparation and production for the entire ship

• Ensure all fish is properly cleaned, cut, and prepared according to recipes and standards

• Work closely with the Executive Chef to plan menus and order necessary supplies

• Train and supervise junior kitchen staff in proper fish preparation techniques

• Maintain a clean and organized work area, including proper storage and labeling of all food products

• Adhere to all safety and sanitation guidelines to ensure a safe and healthy work environment

• Assist in other areas of the kitchen as needed, including food preparation, cooking, and plating

• Participate in on-board events and activities as required

• Monitor and maintain inventory of fish and seafood products On Board Cruise Ship

Requirements:

• Minimum of 3 years of experience as a Sous Chef, with a focus on fish preparation

• Culinary degree or equivalent experience

• Strong knowledge of different fish species and their preparation methods

• Proven ability to manage and train kitchen staff

• Excellent time management and organizational skills

• Ability to work in a fast-paced and ever-changing environment

• Strong communication and interpersonal skills

• Flexibility to work long hours and adapt to changing schedules