0 Sous-chef Seafarer Jobs

Martide’s partners are seeking experienced and passionate Sous Chefs to join their culinary teams. This role is essential in supporting the Head Chef with the preparation, cooking, and presentation of high-quality meals. The Sous Chef oversees kitchen staff, ensures food safety and hygiene compliance, and plays a key role in menu planning and kitchen operations. As second-in-command in the kitchen, the Sous Chef maintains quality, consistency, and efficiency in all culinary activities.

Key responsibilities generally include:

• Kitchen Supervision & Leadership: Assist the Head Chef in managing the kitchen team, supervising food preparation, cooking, and plating to ensure high standards of quality and presentation.
• Food Preparation & Cooking: Oversee the preparation and cooking of meals according to the menu, ensuring taste, portioning, and presentation meet established standards.
• Menu Planning & Development: Contribute to menu development, offering creative input for seasonal dishes and daily specials in collaboration with the Head Chef.
• Stock Control & Inventory Management: Oversee stock rotation, inventory checks, and the timely ordering of ingredients, ensuring freshness and minimizing food waste.
• Quality Control & Consistency: Monitor kitchen operations to maintain consistency in taste, presentation, and portion control for all menu items.
• Health, Safety & Hygiene Compliance: Ensure compliance with health, safety, and hygiene regulations, maintaining a clean, sanitary, and organized kitchen environment.
• Training & Mentorship: Train, mentor, and support junior kitchen staff, ensuring team members develop their culinary skills and adhere to kitchen protocols.
• Equipment Maintenance & Safety: Ensure kitchen equipment is properly maintained, conduct routine inspections, and report any faults or issues to management.
• Food Cost & Waste Reduction: Support the Head Chef in controlling food costs by minimizing waste, optimizing portion sizes, and ensuring proper storage of ingredients.
• Shift Management & Scheduling: Coordinate kitchen shifts, ensuring sufficient staffing levels and effective allocation of tasks during service periods.
• Emergency Response & Problem-Solving: Respond to kitchen emergencies, such as equipment breakdowns or supply shortages, and ensure service continuity.
• Communication & Team Collaboration: Work closely with the Head Chef, kitchen team, and front-of-house staff to ensure smooth service and timely meal delivery.