Agensi Pekerjaan Jobs Kreate Hiring! Contract Cruise - Sous Chef [ Malaysian & Singaporean | Full-time ] in WP Kuala Lumpur, Earn up to MYR 18,383 - Ricebowl

Jobs Kreate is recruiting on behalf of a client for a shipboard Sous Chef position. The successful candidate will support the Chef de Cuisine and Executive Chef in overseeing assigned galley operations, maintaining food quality and safety standards, and leading the culinary team.

Build your international culinary career while sailing to exciting destinations across Europe, the Mediterranean, the Americas, Asia, Australia and New Zealand. The actual vessel, itinerary and sailing region will be assigned by the company based on operational requirements.

Important: Cruise ship grading may differ from land-based hospitality structures. Candidates may be offered a position one or two ranks below their current land-based role, subject to the cruise line’s assessment and operational requirements.

• Open to Malaysian and Singaporean citizens only.

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

• Minimum 9 years of culinary experience as a Sous Chef or in a similar position within a 4-star or 5-star hospitality or restaurant environment.

• Advanced culinary, cooking and food-presentation skills are required.

• Experience leading and developing multicultural culinary teams.

• Strong knowledge of food safety, public health and sanitation requirements.

• Able to manage assigned galley operations independently in the absence of the Chef de Cuisine or Executive Chef.

• Fluent in English with the ability to understand and communicate menus, recipes and operational instructions.

• Additional language abilities are an advantage.

• Strong leadership, coaching, motivational and performance-management skills.

• Strong administrative skills with proficiency in databases, spreadsheets and word-processing systems.

• Physically able to handle items weighing 50+ lbs.

• Able to work a minimum of 11 hours per day, 7 days per week while onboard.

• Flexible, stress-resistant and able to perform effectively in a demanding galley environment.

• Guest-focused and service-oriented with a professional appearance and high personal hygiene standards.

Salary

• Salary: USD 4,500

• Contract duration: 6 months

• Support the Chef de Cuisine and Executive Chef in managing daily operations within the assigned galley.

• Take full control of the assigned galley when the Chef de Cuisine or Executive Chef is unavailable.

• Monitor food preparation areas, service-line opening hours, presentation and final plating.

• Maintain excellent cooking standards and enhance buffet presentation through creativity and attention to detail.

• Check menus, recipes, preparation methods and specifications for accuracy and consistency.

• Verify daily storeroom deliveries, fresh-produce stock and catering-equipment requisitions.

• Monitor inventory, equipment condition, maintenance needs, shortages and food wastage.

• Support dinner service and inspect assigned food outlets during service hours.

• Ensure galley areas are prepared for announced and unannounced public health inspections.

• Enforce clean-as-you-go practices, sanitation procedures and safe equipment handling.

• Prepare galley schedules for embarkation days, special functions and other operational requirements.

• Lead, train and coach culinary team members while supporting performance reviews and succession planning.

• Monitor working-hour records, crew schedules and Maritime Labour Convention compliance.

• Contribute towards culinary quality and financial KPI targets.

• Provide temporary cover for the Chef de Cuisine when trained and operationally required.

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