Contract Sous Chef – American All-inclusive Ultra-luxury Cruise Line [ Malaysians & Singaporeans ] Jobs, Salary up to MYR 13,917 in Agensi Pekerjaan Jobs Kreate WP Kuala Lumpur - Maukerja

The Sous Chef is responsible for maintaining an efficient culinary operation by controlling food quality, production costs, budgets and team performance while ensuring complete guest satisfaction.

Work aboard an American all-inclusive ultra-luxury cruise line following destination-rich global itineraries that visit renowned cities, culturally significant ports and smaller coastal destinations. Build valuable international culinary experience while travelling across multiple continents.

Important: Cruise ship grading differs from land-based hotel grading. Depending on relevant experience and the client’s assessment, candidates may be considered for a position one or two ranks below their current land-based role.

• Applications are open to Malaysians and Singaporeans only.

• This is a full-time position. Part-time applications will not be considered.

• Minimum 8 years of professional culinary experience in 4-star or 5-star hotels or upscale restaurants.

• Minimum 2 years of culinary management experience in a recognised 4-star or 5-star luxury hospitality establishment or upscale cruise line.

• Advanced culinary, leadership and decision-making skills.

• Completed a 3-year professional chef apprenticeship, obtained a degree in Culinary Arts or possesses an equivalent combination of education and experience.

• USPH or HACCP certification is required.

• Cruise ship experience is preferred but not compulsory.

• STCW certification is preferred.

• Fluent in written and spoken English.

• Experienced in leading, coaching and evaluating culinary team members.

• Strong knowledge of food quality, production costs, budgeting and waste control.

• Able to work under pressure, follow scheduled working hours and collaborate with an international team.

• Knowledge of Microsoft Outlook, Word, Excel and PowerPoint.

• Must be able to lift or move up to 25 kilograms without assistance.

Salary

• Salary: USD 3,400

• Contract duration: 5 months

• Maintain an efficient culinary operation while controlling food quality, production costs, budgets and working time.

• Ensure all dishes follow approved menus, recipes, preparation methods, presentation and portion-control standards.

• Conduct daily food tastings and immediately correct issues involving quality, taste or presentation.

• Monitor food preparation, final plating and service lines to ensure smooth and timely service.

• Supervise daily food requisitions based on forecasted requirements, particularly meat, fish, seafood and other high-cost ingredients.

• Minimise food waste and maintain economical working practices within the approved budget.

• Enforce HACCP procedures and applicable public-health and sanitation regulations.

• Prepare assigned areas for announced and unannounced inspections and remain present during inspections.

• Report galley equipment malfunctions or repairs that may affect operations, safety or sanitation compliance.

• Lead, mentor, coach, train and evaluate culinary team members.

• Conduct recipe reviews and ensure new team members receive proper training and familiarisation.

• Manage galley schedules according to operational requirements while ensuring required rest hours are observed.

• Enforce hygiene, grooming, uniform, safety-shoe and dress-code standards.

• Support cooking demonstrations, special events, food-storage operations and quality control.

• Follow all shipboard safety procedures and participate in mandatory training and safety drills.

• Perform other duties assigned by shipboard management.

• Medical Insurance
• Staff Meal
• Medical Coverage On-site
• Flight Ticket Two-way
• Travel Around the World
• Accommodation Provided
• Tax-free Income