Key Responsibilities:

- Successfully manage the Galley team during operational activities as directed by the Executive Chef.

- Supervise food product delivery in the Buffet Area, Bell Box, and Alternative Dining outlets, ensuring consistency through adherence to Company recipes, adequate production quantities, and correct execution methods.

- Regularly make professional and visible appearances in all Lido Deck and Alternative Dining food outlets as directed by the Executive Chef.

- Ensure menu options are available for passengers with special dietary requirements/requests and provide advice when possible.

- Actively participate in daily meetings with Galley management to discuss the previous day's operations, efficiency, and upcoming production and events.

- Manage operating times in collaboration with the Lido Manager to ensure that Lido Deck food outlets open on time.

- Collaborate with supervisors in other Galley sections to maintain a steady and cost-effective supply of food products in the Horizon Court.

- Control food consumption through portion and production control, ensuring adherence to Company recipes.

- Assist in maintaining compliance with all budgeted stock level targets to support cost control.

- Support the Executive Chef in providing appropriate training and orientation for all Galley staff, particularly those assigned to the Buffet Area.

Skills, Knowledge & Expertise:





- Degree in Culinary Arts from a recognized culinary institution or a three-year apprenticeship in lieu thereof.

- Minimum of five years of experience in large-volume hotel or culinary operations, preferably with cruise ship experience, including at least two years as an Executive Sous Chef or Chef de Cuisine.

- Extensive knowledge of international cuisines and demonstrable cooking techniques.

- Strong leadership and training abilities, with the capability to provide clear direction under pressure.

- Fluent in English, both verbal and written.

- Proficiency in MS Office and job-related computer software.

- Strong guest service foundation with the ability and willingness to deliver outstanding service to guests.

- Motivation to excel in all aspects of job duties and responsibilities.

- Excellent communication skills, with a warm, friendly, and professional demeanor.

- Ability to continuously surprise and delight guests throughout their cruise experience.

- Commitment to fostering a courteous and professional working relationship within a diverse cultural environment.

Contract:

- 6:2 Rotation (6 months onboard the ship, followed by 2 months of vacation).

- Single cabin accommodation.

Required Skill Profession

Supervisors Of Food Preparation And Serving Workers

📌 Executive Sous Chef (Cancún)
🏢 Cruise Academy
📍 Cancún