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Sous Chef - worldwide

Worldwide

Full job details

Recruiter
Viking Ocean Cruises
Posted
31/08/2016
Ref
Location
Worldwide
Job Type
Chefs, Sous Chef
Sector
Cruise Ships
Job Level
Non-Management
 

PURPOSE OF POSITION

To assist the Executive Sous Chef to oversee the entire assigned galley operation, monitoring all food preparations, presentation and delivery over the course of the day.  To control the opening of and service hours of the Service Line.  To be in full control of the Galley Operation and to be in charge in the absence of the Executive Sous Chef.

YOUR RESPONSIBILITIES

  • The Sous Chef is responsible for the smooth and efficient running operation of food production areas in their assigned galleys.
  • They are to  constantly  analyze  that  the  quality  of  food  production  and  preparation  are  in compliance with company standards and recipes.
  • Produces and maintains the expected level of food quality in their area of responsibility.
  • They are to ensure on-going training, following standards set by the Executive Chef.
  • Work closely with the Kitchen Steward in order to accomplish tasks related to inventory, equipment control and maintenance, USPH Sanitation Rules/Regulations, training and re- enforcement.
  • Assist and oversee the electronic requisitioning and ordering process to ensure the proper usage of ingredients.
  • Assist and oversee the electronic requisitioning and ordering process to ensure the proper usage of ingredients.
  • Assist the Executive Sous Chef to supervise the Galley operation and to be in line with Company Standards.
  • Assist the Executive Sous Chef to prepare additional working schedules (Embarkation Day, Special Functions, etc.) for all galley personnel.
  • Ensure that the Recipe review program is conducted on a daily basis by all CDP and Section Heads.
  • Daily application of the Culinary Checklist to monitor production and preparation levels.
  • Proper use of the menu checklist and recipe review; these files must be kept in the Chef’s office for corporate reviews.
  • Monitor working hours, maintain necessary records, and if applicable, correct entries for payroll purposes.
  • Be present during loadings for quality control/assurance.
  • Must be knowledgeable of established quality standards and company policies.
  • Must provide the necessary guidance/training and information for all Galley Staff in order to be fully productive and follow up on their progress.
  • Responsible for maintaining quality and consistency in taste, presentation and appearance according to recipes and pictures; any possible discrepancies being rectified immediately
  • Communicate on a daily basis with the provision team to utilize highly perishable food items.
  • Must check the fresh produce chillers on a daily basis to avoid shortages during the cruise.Ensure economical work practices and control the food production to minimize and avoid wastage.
  • Assist all Section Heads with preparing the daily food requisitions according to forecast figures.
  • Must have a complete knowledge and full understanding of USPH Rules and Regulations, ensuring that working/cleaning practices are applied throughout the operation.
  • Ensure immaculate cleanliness in assigned Galley and adjacent areas; applying safe  work  practices  and  procedures  according  to  USPH  Regulations  and  prevent  any equipment damages/loss.
  • Responsible for controlling and maintaining all equipment distributed to galley staff, ensuring it’s cleaned / sanitized and returned in an acceptable and proper condition after each use.
  • In conjunction with the Kitchen Steward, the Sous Chef is responsible for the control and maintenance of all galley equipment; reporting any damage and/or malfunctions following up as necessary.
  • Ensure that all Cooks are in proper, appropriate uniforms, with special attention to those working in public areas.  Personal appearance and hygiene must be according to Company policies at all times.
  • Ensure that their area of responsibility is ready for any announced and/or unannounced USPH inspection, done either by the Ship’s Management or local public health authorities and must be present during all inspections.
  • Ensure that all galley personnel transport their provisions (vegetables and fruits washed, cleaned and sanitized) with the correct utensils from the storeroom to their respective outlets.
  • Conduct the Dinner Service Line in the assigned Galley ensuring a smooth and efficient service, presentation and final plating.  The Dinner service must be conducted in a calm professional manner.
  • Duties might be extended to the supervision of other activities, i.e. afternoon tea, pool parties, cocktail parties, etc.
  • In conjunction with the Jr. Sous Chef, they must ensure that items for the Buffet are delivered on time, in full quantity, proper condition and of excellent quality.
  • Control the Breakdown after each service, in conjunction with the Jr. Sous Chef.
  • Assist the Executive Chef to prepare requisitions for all Catering equipment to ensure a productive operation.
  • Must be familiar with the galley layout in terms of safety and security, must have a full understanding of ship rules/regulations (SMS) and participate in all required Safety Drills/Training.
  • Ensures that the HACCP program is applied accordingly.
  • Must have a thorough understanding of working hours procedures/policies; be familiar with the contracts and work schedule hours/week and supporting documentation.
  • Assist all Section Heads in the area of responsibility to countercheck all food requisitions and make adjustments if necessary.
  • Collect and enter all Meal Recaps on a daily basis into the meal count system for the assigned area of responsibility.
  • Ensures proper food handling and storage procedures in all food preparation areas.
  • Monitor/control flagged and expensive item requisitions.
  • Follow the portion control chart and conduct random spot-checks.
  • Participate and assist during Cooking Demonstrations, as required by the Executive Chef.
  • Check all galley equipment in his/her area, in terms of maintenance/repairs and report it to the Executive Sous Chef on a daily basis.
  • Must ensure that food preparations/storage are in accordance with USPH and Company Regulations.
  • Visit the storerooms on a daily basis and assist the Provision Team.
  • Enforce established working schedule for the galley team, based on 11 hours a day and 7 days a week.
  • Assure complete managerial coverage during breaks or meetings.
  • Control overtime and proper time management procedures (work within the set budget).
  • Work in and as part of the team and not make any changes without the knowledge of the HOD.
  • Enforce “clean as you go” work habits.
  • Be instrumental in organizing an efficient flow of production, check all daily events, delegate and follow up.
  • Constantly thrive to upgrade the food quality and presentation and establish the necessary control that would ensure a high level of quality and consistency.
  • Check cleanliness and proper storage of food and equipment in all areas of food production.
  • Attend to the daily Chef’s morning meeting and address daily operational issues as required.
  • Check proper storing of all equipment pertaining to the field of responsibility.  Train crew to exercise responsibility and ownership.
  • Monitor and check meat, fish & seafood ordering and thawing procedures.
  • Taste food items on a daily basis and make necessary changes.  The service line must be ready 15 minutes prior to opening.  The Service Line/Kitchen must be in a clean condition and organized.
  • Countercheck daily deliveries from the Storeroom for accuracy and take the necessary action in case it is not delivered as requested.
  • Attend all scheduled meetings on time.

 

YOUR PROFILE

  • Personality and Appearance: Must have a pleasant and courteous personality. Must be well groomed, and presentable.
  • Health: Must be physically fit and in good health, able to lift up to 50 lbs (30 Kilos) on a daily basis and work a minimum of eleven hours per day, seven days a week.
  • Professional Experience and   Education:  Advanced Culinary Skills and Leadership Experience. Requires a minimum of 10 years in the profession (Quality Hotels and Restaurants).
  • Communication and Language Skills: Must be able to read and speak English clearly in order to orate clear definitions to subordinates, and be able interpret documents such as recipes and manuals.  Other languages are considered a plus.
  • Work Ethic: Must be a serious professional and take pride in their work.  Adherence to Company Rules and Regulations is a must for success on the job.
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