We are looking for a passionate, creative and experienced Sous Chef. This is a position with real ownership and the opportunity to put your own stamp on the food, rather than simply following instructions. We are looking for a genuine foodie with excellent all-round culinary ability and particularly strong bread and pastry skills.
When guests are off, you will work alongside the Crew Chef and take ownership of the galley in the Head Chef's absence. You will be responsible for creating healthy, balanced and varied crew menus that people genuinely look forward to, alongside menu planning, provisioning, galley organisation, hygiene and record keeping. This is a great opportunity for someone who enjoys taking responsibility and wants to continue developing their leadership and galley-management skills.
When guests are onboard, you will work closely alongside the Head Chef on guest menus. Fresh bread and evening canapés will be your responsibility, changing daily to complement each evening's menu and giving you plenty of opportunity to be creative. You will also personally introduce the canapés to guests, so you must be confident, personable and comfortable discussing your food in a guest-facing environment.
Salary: 8000 euros
Leave Package: 90 days leave