Sous Chef Prep Fish

Key Responsibilities

• Assist the Executive Chef in managing the fish preparation and production for the entire ship
• Ensure all fish is properly cleaned, cut, and prepared according to recipes and standards
• Work closely with the Executive Chef to plan menus and order necessary supplies
• Train and supervise junior kitchen staff in proper fish preparation techniques
• Maintain a clean and organized work area, including proper storage and labeling of all food products
• Adhere to all safety and sanitation guidelines to ensure a safe and healthy work environment
• Assist in other areas of the kitchen as needed, including food preparation, cooking, and plating
• Participate in on-board events and activities as required
• Monitor and maintain inventory of fish and seafood products On Board Cruise Ship

Requirements

• Minimum of 3 years of experience as a Sous Chef, with a focus on fish preparation
• Culinary degree or equivalent experience
• Strong knowledge of different fish species and their preparation methods
• Proven ability to manage and train kitchen staff
• Excellent time management and organizational skills
• Ability to work in a fast-paced and ever-changing environment
• Strong communication and interpersonal skills
• Flexibility to work long hours and adapt to changing schedules