Sous Chef

Are you passionate about travelling and meeting new people? Do you enjoy cooking and preparing delicious dishes for guests with a big smile? Do you want to be part of a motivated team which delivers outstanding quality and hospitality to their guests? Are you eager to provide guests a memorable holiday? Then ANQOR is looking for you!

As Sous Chef on River Cruises, you will assist and work closely together with the Executive Chef to organize and manage all aspects of the kitchen, including menu feedback, food preparation, staff management, and ensuring the highest quality of food and service.

• Assisting the Executive Chef in overseeing the daily kitchen operations.
• Supervising and coordinating the activities of the galley staff when the Executive Chef is absent.
• Providing training and guidance to new and junior galley staff members.
• Ensuring that all food is prepared according to hygiene and quality standards.
• Preparing and cooking meals according to the established recipes and menus.
• Ensuring a timely and efficient preparation and delivery of meals.
• Conducting regular taste tests and quality checks to ensure consistency.
• Assisting in conducting regular inspections and audits of kitchen practices.
• Assisting in managing inventory levels, ordering supplies and minimizing waste.
• Ensuring a first-in, first-out food rotation system and verifying all food products are properly dated and organized for quality assurance.
• Assisting in scheduling shifts and reviewing staff performance.
• Co-operating closely with the Executive Chef to maintain kitchen organization, staff ability, and training opportunities.
• Interacting with guests to gather feedback and ensure their dining experiences exceed expectations.
• Leading by example, setting high standards for culinary excellence and professionalism.

• A culinary degree or equivalent certification from a culinary institution.
• Min. 2 years of experience in a relevant position in the hospitality industry.
• Knowledge of Food health and Safety regulations (HACCP) and European and International cuisine and culinary trends.
• Experience in managing an international kitchen staff.
• Strong organizational, planning and managerial skills.
• Good communication and interpersonal abilities.
• Being able to communicate in English.
• Able to work in a team and independently.
• Open mentality and being able to lead, support and motivate others.
• Having a good work ethic and creativity.
• Willing to work flexible hours (evenings, weekends, holidays).

• Free health insurance from the first day
• Free food and accommodation (shared cabin & facilities)
• Paid holidays and reimbursement of the travel expenses
• Free training & development and a competitive salary
• Working in an international environment and the opportunity to visit attractive places in Europe.

Note: This job description is a general outline; duties may vary depending on the specific ship, organization, and operational needs.

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