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As the Sous Chef, you’ll be report to the Chef de Cuisine and Executive Chef onboard. You’ll lead a team of up to 60 crew, to achieve the required standard and quality of all dishes, in accordance with company corporate menu cycles. P&O Cruises require the following experience: • Galley cruise ship experience in a similar level role is essential. • Strong knowledge of Public Health Policy, HESS, FSP, ILO and Galley Operations Policies and Procedures. • Managerial or supervisory experience within large teams. (up to 60 crew) • Recognised hotel / culinary diploma / qualification, NVQ I or II Food Production / Preparation qualification or equivalent The key responsibilities of our Sous Chef include: • Effectively managing your own area, ensuring adequate resourcing of team, complete appraisals identifying development opportunities and provide guidance, motivation and direction as required. • Effectively monitor and manage costs and resources within own area and inform the Chef de Cuisine of any issues immediately. • Complete regular and update Food Safety logs accordingly. Ensure the section and equipment is operated and maintained in a sanitised and clean state at all times, undertaking regular inspections. It takes great passion and real dedication to maintain our position at the top. That’s why people are at the heart of our journey delivering the highest standards to our valued customers. With support to help you reach your potential, attractive company benefits, and incredible employee offers on discounted cruises we want your career with us to be successful and fun. Join us on our journey, apply now.
South Indian Head Chef and Assistant Chef wanted. Looking for experienced Team of Head chef and assistant chef's specialised in South Indian Dishes and Dosa Varieties. Expected start date: 2 to 4 weeks. Expected Salary can be discussed during the process. "
Prepares raw fish in an appropriate manner Slices ingredients into perfect strips Makes sushi rice with perfect form and consistency Manages storage of fruits, vegetables, and meat such as crab, eel, salmon, and tuna Monitors inventory of supplies Handles restocking of ingredients Ensures adherence to highest quality food preparation and hygiene standards