- Previous experience as Sous Chef onboard a Cruise ship or 4/5* hotel/resort.
- Extensive knowledge of food handling procedures with regard to public health standards.
- Demonstrated experience in motivating, leading and engaging a diverse workforce to increase synergy and improve productivity.
- Excellent understanding of food specifications, including but not limited to USDA meat and standards and grading.
- Knowledge of Vessel Sanitation Program regulations and procedures.
- All certificates as required by the STCW code for this position.
- Ability to read, interpret and demonstrate the preparation of recipes.
- Basic knowledge of HACCP rules and regulations.
- Good command of the English Language
