- Pesquisa de vagas
- votorantim , sp
Empregos em Votorantim , sp
Sous Chef
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CNHSorocaba, São Paulo, BrazilSous Chef
Cruise AcademySão Paulo, State of São Paulo, .BR- Quick Apply
Straight Talk. Real Experience. No Bull-ship. 🚢✨
At Cruise Academy, we don’t just teach it - we’ve lived it. Founded in 2017 by seafarers for seafarers, we specialize in maritime training and shipboard recruitment for the global cruise industry.
We tell it like it is - the good, the bad, and the downright exhausting. No sugarcoating, no sales pitch - just real, honest insights from those who’ve been there. Because you deserve to know exactly what to expect before stepping onboard.
We are MLC Certified and proudly audited and approved by the UK Maritime & Coastguard Agency , ensuring the highest standards in training, recruitment, and compliance.
If you're serious about a career at sea, we’ll get you there - the right way.
Position Summary
The Sous Chef is responsible for supervising culinary production in an assigned Galley section, ensuring high-quality food preparation, consistency, and adherence to company standards. This role involves managing mise-en-place, overseeing food production schedules, training and mentoring staff, and maintaining compliance with safety, sanitation, and storage regulations. The Sous Chef collaborates with senior culinary leadership to drive innovation and enhance the onboard dining experience. The ideal candidate is a skilled culinary professional with a strong leadership background, capable of managing a high-volume operation in a dynamic, multicultural environment.
Key Responsibilities
Culinary Operations & Quality Control
- Supervise food preparation and production in the assigned Galley section, ensuring consistency in quality, presentation, and portioning.
- Enforce adherence to standardized recipes, production methods, and plating guidelines to maintain brand standards.
- Conduct frequent tastings and quality checks to ensure culinary excellence.
- Monitor mise-en-place preparation and adjust production levels based on guest demand.
Staff Supervision & Training
Production & Operational Efficiency
Guest Experience & Menu Enhancement
Skills, Knowledge & Expertise
Education & Experience
Technical & Operational Knowledge
Leadership & Team Management
Guest Service & Communication