Executive Sous Chef

Requirements:

Role and Responsibilities:

Relieve the executive chef during absence
Provide professional and courteous service at designated workstations in accordance with company standards and procedures
Have knowledge of food menus and company recipes
Welcome and greet guests when in the restaurant or in any public area
Ensure proper setup and “mise en place” for lunch and dinner service as per company standards
Ensure the preparation of crew food
Assist the executive chef with training sessions of the galley team
Ensure timely preparation of show plates for the daily menu briefing with the restaurant team
Evaluate the galley team regularly and provide feedback to the executive chef, including needed disciplinary actions
Ensure distribution of daily recipes
Assist with quality checks
Assist with monthly inventories, purchase orders and responsible for delivery controls
Ensure proper handover between shifts
Take an active role in creating a positive work environment between all departments
Ensure correct food items rotation (FIFO), storing, labeling, and temperature control at all workstations
Attend and conduct cooking demonstrations
Inform supervisor about any guest complaint when necessary
Keep a record/list of breakage and monitor costs of breakage/damage and notify supervisor if necessary
Ensure and maintain cleanliness front and back of house according to HACCP and safety regulations including log-keeping
Ensure correct handling of all equipment, machinery, and chemicals
Report any potential safety hazards

Side Tasks:

Participate in scheduled trainings, briefings, and meetings
Participate in all safety drills and ensure solid knowledge of designated safety role
Perform other duties as instructed by the supervisor, e.g. luggage service, loading, and garbage off-loading
Assist with monthly inventories as per supervisor's instructions
Assist other departments as per supervisor's instructions

Executive Sous Chef - (on board luxury river cruise ship)

Listing Details