Executive Sous Chef (Japanese Cuisine) for MSC Cruise with Mandarin or Japanese or Korean language

Executive Sous Chef responsible for managing the Japanese restaurant aboard MSC Cruise. Ensure culinary excellence across all galley outlets, adhere to budgets, assist the Executive Chef, train galley personnel, and maintain MSC High Standards. Roles include supervising staff, monitoring food safety/HACCP compliance, controlling waste and costs, reviewing recipes and taste, and ensuring efficient schedules. Must bring cruise-ship experience (3+ years), high school diploma, and technical hospitality education; certified in Food Safety/HACCP. Languages noted include Mandarin, Japanese or Korean.