Sous Chef

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-Relieves the Executive Chef if necessary;
-Co-responsible for the entire food department;
-Assistance with organising, managing and motivating all galley crew
and staff;
-Preparation and distribution of all daily meals including set up of the
breakfast buffet according to the food manual (menu cycle);
-Co-responsible for the implementation and maintaining of the RC
standards and budgets in the food department;
-Co-responsible for the implementation of a correct food schedule for
the crew, according to the RC crew food standard;
-Assistance to the Executive Chef in ordering food supplies;
-Assistance with the loading and checking of ship’s supplies;
-Co-responsible for the correct handling and storing of all food stock,cleaning products and all equipment in the food department;
-Co-responsible for an impeccable cleanness, hygiene and tidiness in the galley area;
-Co-responsible for active cost controlling and maintaining of food cost;
-Monthly stock -taking in co-operation with the Executive Chef;
-Continuou s training of the galley crew;
-Participation in the onboard training program;
-Co-responsible for the implementation of the correct appearance, as well as the standard of personal hygiene of the galley crew and staff;
-Various preparatory duties prior to and at the end of the season;
-Regular presence in the restaurant to ensure buffet standards;
-Assistance in other departments if necessary as per supervisor’s;

-Professional experience on similar position is a must.