~19d ago

Junior Sous chef

Sous ChefFood Service

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Quick Summary

Requirements Summary

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.

Technical Tools

Sous ChefFood Service

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.

Requirements

~2 min read

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
Knowledge of software suites focused on hospitality operations such as Micros, Fidelio or Crunchtimeime