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 wellmanaged;
  •  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 manua