Junior Sous chef

Responsibilities

• To ensure the smooth preparation and service to company standards of all food items aboard the ship, ensuring quality, consistency, and maximum food cost efficiency throughout.
• To ensure all employees arrive at work on a timely basis in clean, company specified uniforms, wearing safety equipment if appropriate.
• Follow-up on working schedules for all kitchen employees
• To assist in the ongoing and scheduled training of all galley employees.
• To direct and motivate all galley employees
• Monitor quality and specification of all items loaded onto the ship to ensure company standards are adhered to. Report all discrepancies to the chef
• Monitor quality and presentation of all food items, provide corrective action where necessary
• Provide training in all United States Public Health procedures and ensure same is carried out on daily basis by all employees.
• Ensure all kitchen personnel is familiar with the operation of all galley equipment.
• Ensure galley equipment, accessories, is adequately maintained. Submit repair requests and follow up wherever necessary
• Ensure temperature logs for all refrigeration is taken by department heads on a daily basis. Monitor same and follow up on defective equipment
• Follow-up on the daily requisitions from all kitchen outlets.
• Review food cost worksheets and daily issues with department heads. Plan any corrective action accordingly.
• Ensure all requested paperwork is submitted accurately and on time to the chef
• Lease on a daily basis with the chef regarding potential shortages, and make changes where applicable.
• Lease with the chef regarding any menu changes, guest feedback, etc
• Be involved with the welfare of all kitchen personnel.
• Ensure kitchen personnel seeking medical attention are taken care of and followed up.
• Liaise with the galley stewards regarding timely and efficient cleaning of the kitchen and all equipment
• Ensure proper collation and storage of all galley equipment and accessories.
• Conduct regular operational and sanitation inspections of all kitchen areas.
• Ensure garbage separation standards are enforced throughout the kitchen.
• Provide accurate feedback at all times to the chef
• Ensure kitchen staff attend all boat and fire drills as required
• Ensure kitchen staff attends all meetings as directed by the chef.
• In the absence of a sous chef, be prepared to undertake those duties.
• To perform and additional duties which may be necessary as directed by the management.

• An associate or bachelor's degree in culinary arts or hotel administration or an international equivalent in culinary arts from a reputable accredited educational institution.
• Certificate program in culinary arts and appropriate work experience
• 3 to 5 years progressive supervisory and managerial experience of professional kitchens, preferably in a multi-outlet upscale hotel or large cruise ship.
• Minimum of 2 years as a Junior Sous Chef of 3 to 5-star hotel, resort or convention center with multiple food and beverage establishments situated in urban tier 1 or tier 2 city, high occupancy year-round resort or convention center.
• Or
• 2 Years as a Junior Chef with a Cruiseline comparable with CCL with ships with a guest capacity of 3500 or more
• Chef de Parties of the reputed and exceptional free-standing restaurant.
• Ability to maintain oversight over assigned galley at planning, execution, and delivery stages of the operations cycle
• Good comprehension of high-volume kitchen operations, of formal, informal, and buffet formats.
• A strong foundation in culinary skills with the ability to plan, prepare and execute a high-end 6-course menu including amuse bouche and dessert showcasing modern technique and presentation
• A strong foundation in food presentation principles in both plated and buffet formats
• A solid understanding of current culinary trends, food production principles, and exposure to various cuisines
• Experience and knowledge of cost management and resource conservation with the ability to achieve and exceed set goals
• Practiced understanding and experience of food safety and HACCP principles,(A certificate in food safety from an accredited institution is desired but not essential)
• Comprehensive understanding and application of USPH principles and regulations.
• Good understanding of kitchen scullery operations and hygiene standards
• Sound understanding in operation of all major and minor kitchen equipment
• Good knowledge of ingredients, with the ability to assimilate CCL specification to quality and yield
• Must be able to understand and create effective and fair work schedules
• Ability to foster a harmonious work environment, that builds and encourages teams
• Required to have a strong foundation in creating an ethical work environment that includes opinions of team members at all levels of the hierarchy and of various nationalities
• A sound and practiced understanding of Diversity, Equity, and Inclusion principles, and ability to achieve set goals in this criterion
• knowledge of Microsoft office suite
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