As the Sous Chef, you will work closely with the Head Chef to ensure the smooth and efficient operation of the kitchen. Your primary responsibilities include assisting with menu planning, food preparation, and kitchen management. You will supervise and guide junior kitchen staff, ensuring high standards of food quality, presentation, and service are consistently maintained. Your culinary skills, attention to detail, and leadership will contribute to an exceptional dining experience for guests.

KEY RESPONSIBILITIES & DUTIES

1. Kitchen Management:
   • Assist the Head Chef in overseeing all aspects of kitchen operations, including food preparation and cooking.
   • Supervise and guide junior kitchen staff, including line cooks and kitchen assistants.
   • Schedule shifts and allocate responsibilities efficiently to maintain smooth kitchen operations.
2. Menu Planning and Food Preparation:
   • Collaborate with the Head Chef to plan and develop menus that cater to guests’ preferences and dietary restrictions.
   • Prepare and cook high-quality dishes according to the menu and guest requirements.
   • Ensure food presentation is of the highest standard and consistent with the Head Chef’s vision.
3. Food Safety and Hygiene:
   • Maintain strict adherence to food safety regulations, hygiene standards, and sanitation practices.
   • Conduct regular inspections and training to ensure compliance with health department guidelines.
4. Inventory and Cost Management:
   • Monitor food inventory and place orders as needed to maintain stock levels.
   • Assist in managing food costs, portion control, and waste reduction strategies to optimize profitability without compromising on food quality.
5. Team Training and Development:
   • Train and mentor junior kitchen staff, enhancing their culinary skills, food safety practices, and customer service.
   • Foster a positive and collaborative work environment within the kitchen team.
6. Collaboration with Other Departments:
   • Work closely with the dining room staff and other departments to ensure seamless coordination and delivery of food services.
   • Collaborate with the Head Chef and other teams to plan special events and themed dinners.
7. Guest Satisfaction and Feedback:
   • Ensure guests receive a memorable dining experience by providing high-quality food and exceptional service.
   • Assist with gathering and responding to guest feedback to improve kitchen operations and services.

ACADEMIC OR TRADE QUALIFICATIONS

• Culinary Qualifications: A degree or diploma in Culinary Arts, Hospitality Management, or a related field is preferred. Equivalent practical experience will also be considered.
• Culinary Experience: Significant experience working as a Chef, preferably with experience in luxury hotels, resorts, or fine dining establishments. Prior experience in a cruise ship or river cruise boat environment is beneficial.
• Food Safety Knowledge: Strong understanding of food safety standards, HACCP principles, and sanitation practices in a kitchen environment.
• Leadership and Team Management: Proven experience in supervising and leading a culinary team, demonstrating strong organizational abilities and interpersonal skills.
• Adaptability: Ability to work in a dynamic and fast-paced environment, adjusting menus and operations based on river itineraries, guest demographics, and feedback.
• Creativity and Innovation: A flair for culinary creativity and the ability to continuously develop new and exciting dishes while adhering to passenger preferences.
• Problem-Solving and Communication Skills: Strong problem-solving abilities and excellent verbal and written communication skills for working with the kitchen team and other departments.

The Sous Chef plays a crucial role in supporting the Head Chef and ensuring the smooth operation of the kitchen aboard PS Australian Star. Through your culinary skills and leadership, you will help provide guests with a memorable dining experience.