Norwegian Cruise Line

This is a job onboard a Cruise Ship. The Asian Sous Chef's primary responsibilities are to ensure all communication, standards, policies, and expectations are communicated to his/her team and then executed flawlessly.. Keeps Executive Chef, Chef's Personal Assistant, and Executive Sous Chef apprised of challenges productions and team members. Strives to continuously improve flow of production and all other outputs by submitting ideas in writing to Executive Sous Chef. Minimum of one year supervisory experience on cruise ship or high volume hotel/restaurant is required.. Norwegian Cruise Line Holdings Ltd. (NYSE: NCLH) is a leading global cruise company which operates the Norwegian Cruise Line®, Oceania Cruises® and Regent Seven Seas Cruises® brands.

sous chef

GROW YOUR CAREER WITH US At Norwegian Cruise Line Holdings (NCLH), we know our future success depends on our ability to attract and retain the very best talent. Our brands deliver vacations of a lifetime with innovative product offerings, a high level of service and unique guest experiences aboard each vessel and we're continually seeking applicants who are passionate about hospitality and committed to being their personal best. As you learn more about our company, we think you will agree that there is no better time than now to become a member of the NCLH family! APPLY ONLINE If you're interested to be considered for this position, please click the blue APPLY button at the top of the page to get started. All candidates must complete an on-line application to be considered. POSITION SUMMARY / ESSENTIAL FUNCTIONS This is a job onboard a Cruise Ship. The Asian Sous Chef's primary responsibilities are to ensure all communication, standards, policies, and expectations are communicated to his/her team and then executed flawlessly. He/she achieves the objectives through communication, organization, and training. The Asian Sous Chef's enables his/her team by ensuring equipment and sanitation standards are always met, supplies and inventories are readily available, expectations are communicated, recipes are current, and training is on-going. •Maintains an organized and efficient flow of production, with regards to changes in forecasts and menus •Recognizes team members for successful achievements and contributions •Coaches team members immediately and professionally to minimize deficiencies and provide encouragement •Responsible for inventories to enable team members to successfully prepare mise-en-place •Maintains USPH/FDA standards •Responsible for accuracy in daily inventories and requisitions •Keeps Executive Chef, Chef's Personal Assistant, and Executive Sous Chef apprised of challenges productions and team members •Strives to continuously improve flow of production and all other outputs by submitting ideas in writing to Executive Sous Chef •Continuously monitors food and labor cost in accordance with CBH •Delegates workload to subordinates fairly and consistently while continually striving to improve flow of production •Performs other related duties as assigned or as directed. The omission of specific duties does not preclude the supervisor from assigning duties that are logically related to the position. •Must be familiar with the Safety and Environmental Protection Policy and the SEMS, and carry out the policies and procedures appropriate for his/her position. QUALIFICATIONS / REQUIREMENTS •Minimum of one year of experience working in all Asian techniques is required. •Strong knowledge of Asian cooking philosophies and principles including but not limited to Chinese, Thai preparation is required. •Comprehension of Asian starch compositions and applications is required. •Ability to explain Asian cooking techniques •Minimum of one year of experience in Asian cooking in a high volume hotel/restaurant is required. •Intermediate to Advanced knowledge of all basic Asian cooking techniques is required. •Minimum of one year supervisory experience on cruise ship or high volume hotel/restaurant is required. •Minimum of one year experience in a high production volume restaurant/hotel is required. •Minimum of three years of general culinary experience is required. •Intermediate to Advanced level English verbal and writing skills, including the proper use of English grammar is required. •Intermediate to Advanced skills in typing and computer software skills (Microsoft Word, Excel, Fidelio, AS400, Micros) are required. •Intermediate to Advanced experience and ability to convert recipes from metric to U.S. and vice versa for both volume and weight is required. EDUCATION •High school Diploma or Foreign Equivalent is required •Associates degree, Technical degree or foreign equivalent from a Culinary School is preferred. ATTRIBUTES •Flexibility to work any shift in any area of responsibility without notice •Ability to provide leadership, motivation and training •Passionate about hospitality and customer service driven •Must have a professional appearance and good hygiene •Respect for all co-workers and guests •Pride in your work by creating positive energy, excitement and fun •Able to work 7 days a week ABOUT NCLH Norwegian Cruise Line Holdings Ltd. (NYSE: NCLH) is a leading global cruise company which operates the Norwegian Cruise Line®, Oceania Cruises® and Regent Seven Seas Cruises® brands. The combined brands currently operate 32 ships, employ over 35,000 shipboard crew from more than 110 different countries and visit approximately 700 different port destination each year. LEARN MORE ABOUT OUR COMPANY: At a Glance: https://www.nclhltd.com/investors/company-information Brand Overview: https://www.nclhltd.com/brands Norwegian Cruise Line: www.ncl.com Oceania Cruises: www.oceaniacruises.com Regent Seven Seas Cruises: www.rssc.com News Releases: https://www.nclhltd.com/investors/news-events GET SOCIAL WITH US! Facebook: https://www.facebook.com/NCLHCareersShipboard LinkedIn: https://www.linkedin.com/company/norwegian-cruise-line https://www.linkedin.com/company/oceania-cruises https://www.linkedin.com/company/regent Instagram: https://www.instagram.com/ncljobs/ EQUAL OPPORTUNITY EMPLOYER It is Norwegian Cruise Line Holding's policy not to discriminate against any employee or applicant for employment because of race, color, religion, sex, national origin, age, disability, and marital or veteran status. The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. All personnel may be required to perform duties outside of their normal responsibilities from time to time, as needed.

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