SOUS CHEF
Our Sous Chefs are involved with all aspects of food production including breakfast , lunch , and dinner in the main restaurant , and have primary responsibility for the quality of café food and hors d ’ oeurves served . Ensuring consistency in culinary excellence across the vessel is your primary responsibility . You will work closely with other members of the culinary team every day to ensure that the kitchen operations run smoothly and that all service provided to our guests is flawless .
RESPONSIBILITIES
Work directly with the Executive Chef to produce diversified menus for our guests using fresh ingredients .
Work directly overseeing the culinary team to produce delicious and presentable café , buffet , and hors d ’ oeuvres food , maintaining high guest scores in these areas .
Ensure the same level of world class culinary skill and presentation served in the main restaurant is consistent with all food served throughout the ship .
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