Sous Chef

(1) Responsibility:
Reports to the Executive Chef
Coordinate the work within the galley department to achieve a smooth running
operation. Coordinate the receipt, preparation and service of food in order to give the best product to the passenger whilst maintaining budgets.
Maintain the high standards of quality and service established in the policies and
procedures in the Manual.
Make sure guidelines and procedures are adhered to in accordance with the ISM
Public Health Manual and that all Food and Beverage areas throughout the ship is prepared for Public Health inspections.
Responsible for the operation of the hot and cold galley area including storing places,
fridges, potato and vegetable preparation room, and all other Food preperation
outlets.
The Sous Chef is directly responsible that all his direct and indirect subordinates are
fully aware of company standards concerning food production, food presentation,
food handling, controlling procedures and the vessel sanitation and health program.
(2) Subordinate Personnel
Chef de Parties, First Cooks, Asst. Cooks, Galley Steward, Galley Utilities
(3) Area of responsibility/General:
The entire food production of the hot galley is the direct responsibility of the Sous
Chef. He is to use the standardized recipes and presentation photos as a guide line.
He is to constantly examine the professional knowledge of his staff and train (re-train)
if required. Training must include physical demonstrations of food preparation.
The Sous Chef is to ensure, that all galley personnel in his section are familiar with
the handling and cleaning procedures of the respective galley equipment. He is to hold and/or arrange training sessions for this purpose and check on the crew to
ensure they understand each aspect of this subject. Daily contact and exchange of
information with kitchen staff.
Work with subordinates and lead them successfully into productive working methods
by setting an example with professional and disciplinary habits.