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Luxury Cruise Line - Executive Sous Chef - Worldwide

Worldwide

Full job details

Recruiter
Viking Ocean Cruises
Posted
15/02/2017
Ref
2328
Location
Worldwide
Job Type
Chefs, Executive Chef, Sous Chef
Sector
Cruise Ships
Job Level
Non-Management
 

Responsible for overseeing the entire galley operation; monitor and constantly check all food preparation areas over the course of the day.  Required to control the Service Pass in all outlets for the opening and during service hours for Breakfast, Lunch and Dinner. The Executive Sous Chef is the second in command of the Galley Operation and is in charge in absence of the Executive Chef. Will take over in the position of Executive Chef when need arises.

 

 

YOUR RESPONSIBILITIES

  • Executive Sous Chef is responsible for the smooth and efficient running operation of all food production areas.
  • Must constantly  analyze  that  the  quality  of  food  production  and  preparation  is  in compliance with company standards.
  • Produce and maintain the expected level of food quality in the area of responsibility.
  • Ensure on-going training and compliance with company standards.
  • Work closely with the Sanitation Officer / Kitchen Steward in order to accomplish tasks related to inventory, equipment control and maintenance, USPH Sanitation Rules/Regulations, training and re-enforcement.
  • Oversee the electronic requisitioning and ordering process to ensure the proper usage of items.
  • Be ready to replace/takeover the Executive Chef’s position for a temporary period (with the necessary training) at any given time.
  • Work and maintain the Food Cost Budget within the given parameters.
  • Assist the Executive Chef to supervise the Galley operation and to be in line with Company Standards.
  • Assist the Executive Chef to prepare additional working schedules (Embarkation Day, SpecialFunctions, etc.) for all galley personnel.
  • Ensure that the Recipe review program is conducted on a daily basis with the Outlet Chefs and Section Heads.
  • Ensure the daily application of the Culinary Checklist to monitor production and preparation levels for all venues.
  • Ensure the proper use of the menu checklist and recipe review.
  • Monitor working hours, maintaining working hours policies and procedures paperwork, and if applicable, correct entries for payroll purposes in conjunction with all Galley Middle Management.
  • To be present during loadings for quality control/assurance.
  • To be knowledgeable of established quality standards and company policies.
  • To provide the necessary guidance/training and information for all Galley Staff in order to be fully productive and follow up on progress.
  • Responsible for maintaining quality and consistency in taste, presentation and appearance according to recipes and pictures; with discrepancies being rectified immediately and before dish is served.
  • Communicate on a daily basis with the provision team to utilize highly perishable food items.
  • In conjunction with all Galley Management, 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.
  • Check all food requisitions before approval from the Executive Chef according to forecast figures and meal recaps.
  • Have complete knowledge and full understanding of USPH Rules and Regulations, ensuring that working/cleaning practices are applied throughout the operation.
  • Ensure immaculate cleanliness in all Galley Outlets and adjacent areas, by applying safe work practices according to USPH Regulations.
  • Responsible for controlling and maintaining all equipment distributed to the cooks, ensuring that it’s cleaned/sanitized and returned in an acceptable and proper condition after each use.
  • In  conjunction  with  the Kitchen  Steward,  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 their proper, appropriate uniforms, with special attention to those working in public areas.   Personal appearance and hygiene must be according to company policy at all times.
  • Ensure the area of responsibility is ready for any announced and/or unannounced USPH inspection, done either by the Ship’s Management or local authorities (Public Health Inspectors) and must be present during any possible inspection.
  • 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.
  • Check all Dinner Service Operations in all Outlets, which include, but are not limited to ensuring a smooth and efficient service, presentation and final plating.  The Dinner service is to be conducted in a calm, professional manner by all Outlet Chefs.
  • Duties might be extended to the supervision of other activities i.e. afternoon tea, pool parties, cocktail parties, etc.
  • 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’s 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 the working hours policy and procedures; be familiar with the contracts and work schedule hours/week and supporting documentation.
  • Assist all Outlet Chefs to countercheck daily food requisitions and make the necessary adjustments if necessary.
  • Ensure that Meal Count Figures are accurately entered by all Galley Middle Management on a daily basis.
  • Ensure proper food handling and storage procedures in all food preparation areas.
  • Monitor/control flagged and expensive item requisitions.
  • Follow the portion control chart and conducts random spot-checks.
  • Participate and assist during Cooking Demonstration as required by the Executive Chef.
  • Check all galley equipment in terms of maintenance and follow up with a repair order.
  • Must ensure food preparations/storage are in accordance with USPH and Company Regulations.
  • Tour all storerooms frequently, and assist the Provision Team.
  • Enforce the established working schedule for the galley team, based on eleven hours a day and 7 days a week.
  • Ensure 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 Executive Chef.
  • 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 strive to upgrade the food quality and presentation and establish the necessary controls that would assure a high level of quality and consistency.
  • Check cleanliness and proper storage of food and equipment in all areas of food production.
  • Attend the daily Chef’s morning meeting and address daily operational issues as required.
  • Check proper storing of all equipment pertaining to their field of responsibility.  Train crew to exercise responsibility and ownership.
  • Monitor and check meat, fish & seafood ordering and thawing procedures.
  • Taste many food items on a daily basis and make the necessary changes. The Dining Room Service line needs to be ready 15 minutes prior to opening, which applies for Breakfast, Lunch and Dinner.
  • 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.
  • Take on the full responsibility of the Galley Operation in the absence of the Executive Chef.

 

 

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, 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 provide clear definitions to his subordinates and be able to 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 the Company Rules and Regulations is a must for success in the job.
  • Profile: Strong administrational skills, team player, open-minded and flexible.
  • Computer knowledge: Must be proficient with Word, Excel, Outlook, PowerPoint and computers in general.
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