Sous Chef

Responsible for the entire food department, including duties such as:

  • Relieving the Executive Chef of duties, if necessary
  • Preparing and distributing all daily meals, including set up of the breakfast buffet according to the food manual (menu cycle)
  • Assisting the Executive Chef in ordering food supplies
  • Assisting with the loading and checking of ship’s supplies
  • Taking monthly stock of supplies in cooperation with the Executive Chef
  • Providing continuous training to galley crewmembers

Co-responsible for the entire food department, including duties such as:

  • Assisting with organizing, managing and motivating all galley crew and staff
  • Implementing and maintaining the corporate standards and budgets in the food department
  • Implementing a correct food schedule for the crew, according to the corporate crew food standards
  • Correctly handling and storing all food stock, cleaning products and all equipment in the food department
  • Maintaining impeccable cleanliness, hygiene and tidiness in the galley area
  • Actively performing cost controlling and maintaining of food costs
  • Implementing correct appearance/uniformity, as well as standards of personal hygiene of all galley crew and staff
  • Participating in the onboard training program.
  • Performing various preparatory duties prior to and at the end of the season
  • Maintaining a regular presence in the restaurant’s buffet areas, to ensure buffet standards
  • Cooperating with other departments (if necessary), as per supervisor’s directives

Qualifications

  • English spoken and written
  • German spoken and written
  • Completed vocational training as a chef
  • 3 years of professional experience as Chef de Partie in a comparable catering outlet

Requirements

  • Independent
  • Management skills
  • Motivated
  • Flexible
  • Organized
  • Loyal
  • Honest
  • Objective
  • Ability to work under stress
  • EU Passport


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