~19d ago

Sous Chef

Germany·Frankfurt am Mainmid

Sous ChefFood Service

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Quick Summary

Technical Tools

Sous ChefFood Service

Responsibilities

~2 min read

→Jointly responsible for the efficient and professional workflow in the kitchen area and the associated administrative tasks in close cooperation with all employees in the area
→Authorized to give instructions in the absence of the Executive Sous Chef in the work area
→Jointly responsible for the implementation of specified standards, especially with regard to menus, buffets, themed evenings, calculation and production instructions.
→Control, implementation and assurance of safe, professional, economical and hygienic food storage, in particular compliance with best-before dates
→Strict control and training in compliance with safety, environmental and hygiene guidelines (USPH/HACCP, ISM/&ISO, SQM, TUIC service standards) in the area of responsibility
→Regular inspection of area including pantries and lockers, crew and officer messes for cleanliness, repairs, safety and standards with documentation
→Create, check and forward food, beverage and hotel store orders for the work area according to given budgets and other specifications.
→Securing of all equipment in bad weather
→Authority to issue instructions to all employees in the area of responsibility
→Close cooperation with the Executive Chef, including regular reporting; Immediate handling of conflicts and disruptions in the workflow.
→Communicating with passengers through face-to-face presence, receiving complaints and remedying them
→Keeping logs and checklists as specified; regular controll.
→Management, classification, instruction and training of subordinate employees with appropriate documentation
→Scheduling of employees, in special cases also for non-departmental work such as assistance with loading, etc.
→Control of the cleaning work
→Review and control of goods movements and ordering processes in the area of responsibility
→Responsibility for assembly and dismantling measures in the work area according to specifications, as well as the proper clearing away of goods and equipment
→Planning, implementation, control and evaluation of departmental inventories
→As part of the pre-opening, additional tasks are to be taken on as instructed when taking over the ship, in the shipyard, when equipping and setting up the ship's operations.
→Active implementation of the product philosophy in relation to hotel operations
→Constant optimization and further development of work processes and standards, including preparation of manuals and guidelines.

Requirements

~1 min read

Completed vocational training as a chef
Several years of experience in a management position in a larger hotel business, preferably on board a cruise ship.
Strong business management, especially merchandise management understanding
Budget-safe work
Very good knowledge of all input products, dishes, preparation methods and calculations
Very good knowledge of all cleaning procedures, cleaning agents + chemicals and their storage as well as in particular the USPH standards
Ability to analyze economic targets
Business fluent German (spoken + written)
Business fluent English (spoken + written)
High willingness to provide services to passengers and crew
Experience in complaint management
Good computer skills (MS Office, FIDELIO, Fidelio Cruise, Micros)
Good general education