Agensi Pekerjaan Jobs Kreate Hiring! Contract Cruise - Junior Sous Chef [ Malaysian & Singaporean | Full-time ] in WP Kuala Lumpur, Earn up to MYR 13,113 - Ricebowl

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 a luxury cruise ship following destination-rich itineraries that visit renowned cities, culturally significant ports and smaller coastal destinations worldwide. 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.

• Basic 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 correct issues involving quality, taste or appearance immediately.

• 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, afternoon tea, pool parties, cocktail parties and other culinary services when required.

• Assist with 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