Sous Chef

Title:  souc chef
Rating: officer/ two stripes
Department: galley/ kitchen
Reports to: head chef/ corporate head chef
Subordinates: chef de partie/ demi chef de partie/ kitchen porter/ dishwasher
Cabin: shared
Uniform male: black trousers, safety shoes, black socks, black belt
Uniform female: black skirt, safety shoes, natural tights, black belt

 

EXPERIENCE/ SKILLS/ CHARACTER

  • Must have strong knowledge of international cuisine;
  • Must have strong knowledge of the HACCP standards;
  • Previous experience of minimum five (5) in a culinary field required;
  • Diploma\Certification in a Culinary discipline is necessary;
  • Strong interpersonal and problem-solving abilities;
  • Ability to work well under pressure in a fast-paced environment;
  • Ability to work cohesively with fellow colleagues as part of a team;
  • Ability to focus attention on guest needs, remaining calm and courteous at all times;
  • Must have English and/ or German language skills;
  • Must be reliable and able to work unsupervised;
  • Must be able to work flexible time schedule and to the Company’s standards.
  • Working knowledge of cooking with ingredient limitations (Allergens, diets etc.)

DUTIES AND RESPONSIBILITIES

    • Be friendly to passengers and crew as well as focused on job tasks;
    • Responsible of leading galley team in the Head Chef’s absence;
    • Provides guidance to junior galley staff members, including, but not limited to, line cooking, food preparation, and dish plating;
    • Oversees and organizes kitchen stock and ingredients;
    • Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance;
    • Keeps cooking stations stocked, especially before and during prime operation hours;
    • Trains new kitchen employees to the Vessel’s restaurant and kitchen standards;
    • Manages food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns;
    • Supervises all food preparation and presentation to ensure quality and restaurant standards;
    • Works with Head Chef to maintain kitchen organization, staff ability, and training opportunities;
    • Verifies that food storage units all meet standards and are consistently well-managed;
    • Assists Head Chef with menu creation;
    • Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing;
    • Provide a two-way line of communication with all galley staff members;
    • Follow correct disciplinary procedures as outlined in the Food and Beverages manual;
    • Perform all duties assigned efficiently, follow the Company’s standards, adhere to procedures of the training manual.

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