The primary responsibility of the Sous Chef is to maintain an efficient operation by constantly analyzing quality and cost of food production.
Principal Duties and Responsibilities:
Maintain set budget and monitor time management.
Provide ongoing training and ensure that the standards set by the Corporate
Offices are followed.
Ensure safe, quality food products and complete guest satisfaction.
Develop and comply with the systems, procedures, rules, objectives and
timescales set by the organization
and take a disciplined approach when undertaking tasks.
Work within a technical/ specialized area of expertise to improve the quality
of the service and product
Adopt an accommodating and helpful manner.
Accept the objectives set by others and work within agreed parameters to
ensure tasks are complete.
Mentor, counsel, coach and support subordinates to boost morale and
Maintain a high level of crew morale within the administration dept.
ensuring that all crew are treated i n a
fair and unbiased manner and the team works with a positive atmosphere.
Ensure full adherence to menus, recipes, methods and operational specifics
provided by the company.
Seek direction and authority from others when and if appropriate.
Achieve set goals in a non-assertive and efficient manner.
Conduct food tastings on a daily basis .
Correct discrepancies (quality, taste, appearance) immediately.
Monitor and assist Section Heads to prepare the daily electronic food
requisitions according to the
Monitor the Dinner Service Line in assigned location, to ensure smooth and
efficient service, presentation
and final plating.
Monitor the production and preparation level using the Culinary Checklist.
Report any malfunctions and necessary repai rs that affect the daily operation
in the galley, and that violate
Public Health & SMS requirements to the Technical department.
Ensure that all the HACCP procedures are applied at all times and followed
Ensure that assigned area of responsibility is ready for announced or
unannounced inspection conducted
by Ship Management or local authorities .
Be present during all inspections.
Ensure and reinforce the daily Recipe review program with CDP’s and
Section Heads. Recipe reviews must be submitted to the culinary department
for review and approval.
Participate in the Cooking Demonstration as required.
Attend early stand-by for any inspection.
Work late hours occasionally for specific events.
Assist the Procurement team with storing operations and quality control.
Supervise activities such as afternoon tea, pool parties, cocktail parties, Main
galley/Terrace Café lunch
service, and evening duties.
Ensure confidentiality when handling sensitive information.
Achieve the primary objectives of the position and comply with the abovementioned accountabilities in a
timely and efficient manner in accordance with ICS policies.
Project a favorable image of the company, promote its aims and objectives,
and foster and enhance publ i c
recognition and acceptance of all its areas and endeavors.
Comply with the safety and pollution prevention regulations and operating
procedures at all times,
participating in all relevant meetings and training sessions.
Participate in all mandatory training without excuse.
To efficiently perform all other duties as requested by shipboard
management or shore side
Minimum of 8 years in the profession (Quality Hotels and Restaurants).
Minimum of 2 years of experience in a management role in a well –
recognized luxury hospitality establishment or upscale cruise line.
Fluent in written and spoken English,
Communicate effectively with the senior management.
Possess ability to lead and make decisions.
Good administrative skills.
Experienced in coaching subordinates.
Must be cost and quality conscious.
College Degre in Culinary.