Summary
We are currently recruiting for a Sous chef to join a 70+ M/Y. It is important the Sous Chef is skilled in making pastries, bread and deserts. They should demonstrate an eagerness to expand their culinary knowledge under the guidance of the Head Chef, exhibit excellent time management abilities, and maintain adaptability and flexibility in preparing crew meals while assisting the Head Chef. A positive attitude within the galley is highly valued; however, the Sous Chef must also approach their responsibilities with seriousness, possess a genuine passion for cooking, and consistently uphold a clean and organised workspace. Excellent references are essential and proven longevity is valued. This role offers 90 days annual leave.