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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