P&O Cruises - Sous Chef - Worldwide
- Employer
- Carnival UK
- Location
- Nationwide
- Salary
- Competitive
- Closing date
- 27 Nov 2024
View more categoriesView less categories
- Sector
- Chef jobs, Sous Chef, Travel & Culture, Cruise Ship, Overseas
- Job Type
- Full Time
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P&O Cruises - Sous Chef
P&O Cruises is Britain's biggest cruise line. We are part of Carnival Corporation & PLC and we have been for 20 years. With amazing career opportunities across the fleet, we'll help you settle into an exciting life at sea as part of our P&O Cruises family.Are you a hands-on and proactive leader, who can guide and develop our teams onboard to deliver high quality and professionally prepared food products Join us as a Sous Chef and play a fundamental role in providing unforgettable holiday happiness, to all our guest. 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:
The key responsibilities of our Sous Chef include:
P&O Cruises is Britain's biggest cruise line. We are part of Carnival Corporation & PLC and we have been for 20 years. With amazing career opportunities across the fleet, we'll help you settle into an exciting life at sea as part of our P&O Cruises family.Are you a hands-on and proactive leader, who can guide and develop our teams onboard to deliver high quality and professionally prepared food products Join us as a Sous Chef and play a fundamental role in providing unforgettable holiday happiness, to all our guest. 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)City & Guilds 7061/2 or equivalent 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.
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