Kerja Kontrak Junior Sous Chef – American All-inclusive Ultra-luxury Cruise Line [ Malaysians & Singaporeans ], Gaji tinggi MYR 13,098 di Agensi Pekerjaan Jobs Kreate WP Kuala Lumpur - Maukerja

The Junior Sous Chef is responsible for maintaining an efficient culinary operation within an assigned production area by controlling food quality, production flow, costs and team performance.

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 a recognised 4-star or 5-star hotel, upscale restaurant or upscale cruise line.

• Minimum 2 years of experience in a similar culinary position within a recognised 4-star or 5-star hospitality establishment, upscale restaurant or upscale cruise line.

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

• Cruise ship experience at Chef de Partie level or above is preferred but not compulsory.

• USPH or HACCP certification is preferred.

• STCW certification is required before joining.

• Fluent in written and spoken English.

• Strong leadership, decision-making, administrative and team-coaching skills.

• Cost-conscious and quality-focused, with the ability to work under pressure.

• Able to 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 3,200

• Contract duration: 6 months

• Manage culinary production within the assigned area using a hands-on approach.

• Maintain an efficient production flow while controlling food quality, 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.

• Assist Section Heads with daily food requisitions based on forecasted requirements.

• Monitor high-cost products, including meat, fish and seafood, and minimise unnecessary waste.

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

• Prepare the assigned area 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, coach, train and evaluate culinary team members within the assigned section.

• 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