Sous Chef
MSC Cruises
geneva, CH
vor 4 Tg.


In line with Company guidelines, the Sous Chef ensures high standards of food production and presentation, including portion and quality control.


  • Supervises all food preparation and presentation as instructed by the Executive Chef;
  • Ensures the food score, together with the Assistant Maître d’hôtel, by monitoring the results and by implementing new measures to improve it;
  • Ensures all activities and dishes are prepared in precise accordance with recipes, pictures and manuals;
  • Is responsible for the preparation of the all special dietary requirements;
  • Provides continuous training and leadership and instructs of how to keep the working areas clean and sanitary;
  • Participates to meetings as required : sanitation briefings, food production meetings, etc;
  • Prepares necessary reports and provides feedback for improvements to the Executive Chef.
  • QUALIFICATIONS (skills, competencies, experience)

  • Fluent English. Knowledge of any other language is an advantage;
  • Graduated from a hotel school;
  • Certified in Food Safety (Equivalent to Food Safety Professional Certificate or Diploma);
  • Great knowledge of VSP Manual, Shipsan Manual, Anvisa regulations;
  • Very good communication skills (both verbal and written);
  • Proactive and able to work under pressure, also in stressful environments;
  • At least 2 years’ experience as Sous Chef or at least 3 years’ experience as 1st Cook Chef de Partie in the cruise line or an international 5-star Hotel or similar major resort;
  • Proven ability to work in a harmonious productive team;
  • Understanding of various cooking methods, ingredients, equipment and procedures;
  • Excellent record of kitchen and staff management;
  • Accuracy and speed in handling emergency situations and providing solutions.

  • Possess a valid passport and when possible a seaman book copy;
  • STCW95 certification is compulsory (basic fire fighting, personal survival techniques, elementary first aid, personal security and social responsibility);
  • A recognised medical certification is also required before starting to work on board.
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