pstrongKey Responsibilities: /strong /ppCulinary Excellence Operations: /ppOversee daily food preparation, menu planning, and station execution in your assigned outlet.

Inscríbase (haciendo clic en el botón correspondiente) después de revisar toda la información relacionada con el trabajo a continuación.

Ensure strict adherence to recipes, portion controls, and immaculate presentation.

/ppbr/ppLeadership Mentorship: /ppManage, schedule, and train a talented team of Chef de Parties and Cooks.

Foster a positive, collaborative, and high-performance kitchen environment.

/ppbr/ppGuest-Centric Service: /ppCoordinate special dietary requirements and allergies.

Actively visit the dining room to monitor guest satisfaction and handle feedback with sincere hospitality.

/ppbr/ppPublic Health Compliance: /ppMaintain flawless sanitation standards.

Guarantee 100% readiness for announced or unannounced Public Health inspections, including meticulous log-keeping (temperatures, pest management, etc.).

/ppbr/ppFinancial Resource Management:



/ppManage inventory, minimize food waste/breakage, and monitor labor hours in strict compliance with ILO and MLC maritime regulations.

/ppbr/ppstrongQualifications: /strong /pulliExperience

- Minimum 7 years in international 5-star establishments, including at least 1 year as a Sous Chef.

/liliFine Dining Pedigree

- At least 2 years of experience as a Sous Chef in a Michelin-starred or Relais Châteaux property.

/liliMaritime Certifications

- Valid STCW95 certification is required.

/liliTechnical Skills

- Deep knowledge of International and European cuisines, masterful knife skills, and proficiency across all galley stations.

/liliLanguage

- Fluent, professional English (verbal and written) for guest engagement and safety coordination. xugodme

/liliFitness Integrity

- Must be physically/medically fit for sea service and display high moral integrity.

/li /ul

📌 Sous Chef (Valencia)
🏢 CareerWallet
📍 Valencia