Holland America Line

Operates cruise ships to global destinations

Executive Sous Chef

Food & Beverage Operations ManagementUpdated on Nov 14

Full-timeMumbai, Maharashtra, IndiaNo salary listedIn-person

About the Job

Requirements

A formal degree in food management from a recognized international culinary institution is required.
Proof of continuing education through certificates or letters of participation in specialized courses is required.
Strong command of English, including writing skills, is required.
At least 5 years of experience performing similar functions in a five-star-or-higher hotel, cruise ship, or high-profile restaurant is required.
At least 2 years of experience in the same or a similar position is required.
Certification from an accredited advanced food safety program is required.
Thorough knowledge of food preparation, presentation, and preservation procedures is required.
Thorough knowledge of public health and sanitation regulations and procedures is required.

Responsibilities

Manage shipboard food preparation to maintain the cruise line’s high culinary standards within company food-cost limits.
Assist the Executive Chef with their duties.
Ensure guest satisfaction with the food product in the assigned outlet.
Ensure staff are trained to provide the required onboard service.
Support food-cost and waste-management decisions, team morale, and management.
Assist in establishing and ensuring adherence to standard operating procedures throughout the ship.
Evaluate assigned galley staff according to personnel policy.
Assist with training sessions for galley staff involved in food preparation.
Oversee the care, treatment, and training associated with galley equipment.
Control inventory and maintenance records for durable non-food items.
Control the hours worked by the team and keep overtime to a minimum.
Maintain a log sheet for liquors and wines used in galley food preparation.
Participate in yield and portion control with the Executive Chef.
Ensure waste controls are in place, grocery breakage is minimized, and garbage separation is followed.
Assist with pier-side loading and verify that perishable food items are of the highest quality before they are brought aboard.
Understand and execute the Seabourn HESS-MS requirements applicable to the position.
Control and monitor cooling logs and blast-chiller procedures, and follow up on daily checklists.
Conduct physical spot checks in all fresh-produce refrigerators in the main galley.
Supervise the butcher shop to ensure meat is properly handled during storage, defrosting, and preparation, and minimize waste.
Plan and implement food promotions and other activities to enhance the guest cruising experience.

Desired Qualifications

Extensive knowledge of VSP is preferred.
Knowledge of cruise ship catering operations is preferred.

Management of all shipboard food preparation to ensure that the line’s high culinary standard of cuisine is maintained within the budgetary limitation established as company policy. Assists the Executive Chef in his duties.

The Executive Sous Chef is responsible to ensure the guest satisfaction of the food product in their outlet. They also ensure that staff is trained in order to provide the service necessary for the continued service we provide on board. The decisions made regarding food costs and waste management is imperative to the success of the company as well as team morale and support to the management.

Reporting relationships:
The Executive Sous Chef reports directly to the Executive Chef de Cuisine.

Assists the Executive Chef in his duties.
Assist that all standard operation procedures are in place, adhered to and being followed throughout the ship.
Evaluate assigned galley staff as per Seabourn personnel policy.
Assist in training sessions for galley staff that is involved in food preparation.
Oversee the care, treatment and training on galley equipment.
Control inventory and maintenance records of durable (non-food) items.
Control hours worked in his team. At the same time to ensure that overtime is kept to a minimum level.
Maintain log sheet of all liquors and wines for food preparation in galley.
Actively involved in yield and portion control in conjunction with Executive Chef.
Assist in training sessions for galley staff that is involved in food preparation.
Ensure that waste control is in place, grocery breakage minimized and garbage
separation followed.
Assist loading on the pier that all-perishable food items are of highest quality before bringing on board.

Public Health:

To be familiar with and execute the Seabourn HESS-MS appropriate to their position.
Control and monitor cooling logs and blast chiller procedures. Follow up on daily checklists.
Maintain physical spot checks in all fresh produce fridges in Main Galley.
Supervise butcher shop to ensure that all meat items are being properly handled during storing, defrosting and preparation and to minimize waste.

Education:

Formal degree in food management from a recognized International culinary institution
Proof of continuing education translated in certificates or letter of participation in specialized courses
Strong command of the English language combined with writing skills

Experience:

5+ years experience in a 5 star + hotel, cruise ship or high-profile restaurant performing the functions of a similararea.
2+ year in same or similar position.
Certification from accredited advanced food safety program.
Extensive knowledge in VSP preferred.

Knowledge, Skills & Abilities:

Preferred knowledge of cruise ship-catering operation.
Thorough knowledge of food preparation, presentation and preservation procedures. Thorough knowledge of Public Health and Sanitation's regulations and procedures.
Effective planner, problem solver and ability of successful implementations.
Ability to execute and follow up on food promotions and other activities that will increase guest cruising experience.

About the Company

Holland America Line

Operates cruise ships to global destinations

Holland America Line operates a fleet of 11 ships that offer cruise vacations to destinations around the world. Its main product is a variety of guided cruises, with itineraries ranging from popular Caribbean and European trips to exotic routes in Alaska, South America, the Panama Canal, Australia, Asia, and unique voyages to places like the Amazon and Antarctica. The cruises work by combining planned routes, on-board services, and shore excursions; guests enjoy meals, entertainment, and activities while traveling to multiple ports. The company differentiates itself with a long history (over 150 years), a focus on “modern classic” ships, and a wide mix of traditional itineraries plus extended Grand Voyages and special itineraries that emphasize destination immersion and comfort. Its goal is to deliver excellence by creating once-in-a-lifetime experiences for guests, supported by a strong employee program, travel perks, health plans, and professional training for staff.

Company size: 5,001-10,000
Company stage: Not listed
Total funding: Not listed
Headquarters: Seattle, WA
Founded: 1873

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