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. xhfqzwm
/liliFitness Integrity
- Must be physically/medically fit for sea service and display high moral integrity.
/li /ul

📌 Sous Chef (Pontevedra)
🏢 CareerWallet
📍 Pontevedra