Sous Chef

**YOUR RESPONSIBILITIES**
- Hold excellent cooking skill, with the flair and creativeness to enhance buffet presentations; control the breakdown after each service, in conjunction with the Chef de Partie.
- Work closely with the Sanitation Officer/Kitchen Steward in order to accomplish tasks related to inventory, equipment control & maintenance etc.; countercheck daily Storeroom deliveries, for accuracy; regularly check fresh produce chillers, together with Galley Management, to avoid shortages/wastage during the cruise; ensure proper use of the menu checklist and recipe reviews.
- Ensure that all Galley personnel transport their provisions with the correct utensils.
- Assist in conducting the Dinner Service Line, which includes but is not limited to, ensuring smooth and efficient service, presentation and final plating; and tour all outlets during service hours.
- Be present during loadings for quality control and assurance; assist the Executive Chef with supervising the Galley operation and preparing requisitions for all Catering equipment.
- Ensure that the Galley/adjacent areas are ready for any announced and/or unannounced Public Health inspections, done either by the Ships’ Management or local authorities (public health inspectors). The Sous Chef must be present for all inspections; ensure that all menus, recipes, methods and specifications are adhered to, and are in line with the quality and cleanliness of all Public Health Policies and Viking’s STAR Service Standards.
- Assist the Executive Chef with preparing additional working schedules (Embarkation Day, Special Functions, etc.) for Galley personnel; have an in-depth understanding of the working hours policies and procedures; be familiar with crew contracts and work schedule hours/week, to maintain working hours paperwork and if necessary, correct entries for payroll.
- Lead and support a multi-cultural team, maximizing crew satisfaction, productivity and retention; meet with Team Leaders on a daily basis for “The Daily Reunion”, to provide feedback & operational updates as well as to ensure that your department is performing to Viking’s STAR Service Standards.
- Appoint and enforce specific job responsibilities to all key personnel working under the direction of the Sous Chef and establish the manner and means to train personnel.
- Provide competent leadership to all direct reports. Responsibilities include, but are not limited to: Conducting performance reviews, including discipline as needed, ensuring Maritime Labor Convention (MLC) compliance and onboard training, succession planning, crew communication and recognition.
- Ensure that relevant crew wears Personal Protective Equipment (PPE) at all times during relevant activities (e.g. loading). Always use correct lifting techniques to prevent injuries.
- Uphold impeccable grooming standards within your team at all times by complying with Viking’s Image and Uniform Standards.
- Ensure that company property is appropriately secured and protected, especially during rough weather conditions, in order to prevent unnecessary loss or damage.
- Positively contribute to achieving/succeeding Culinary KPI goals (quality & financial) for the Culinary Department; have full knowledge about safety & security procedures and can operate in line with all Public Health, Environmental and Safety & Security Policies; participate in all training concerning onboard training, safety & security, fire prevention, evacuation exercises as required by the company.
- Temporarily replace/takeover the Chef de Cuisine’s position (with necessary training), at any given time.

**JOB REQUIREMENTS**
- A required minimum of 5 years plus experience as a Sous Chef or similar position, within a 5 Star hospitality and/or restaurant environment; advanced culinary skills, are required.
- Fluent in English
- Must have experience in leading multi-cultural teams
- No visible Tattoo

**Job Type**: Contract
Contract length: 6 months

**Salary**: RM18,000.00 - RM19,000.00 per month

**Benefits**:

- Health insurance
- Meal provided
- Opportunities for promotion
- Professional development

Schedule:

- Rotational shift

Supplemental pay types:

- Overtime pay

**Experience**:

- Sous Chef: 5 years (preferred)

**Language**:

- English (preferred)