Senior Sous Chef (Cruise) – Worldwide

Senior Sous Chef (Cruise) – Worldwide

Position Functions:

• 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.
• Plan, formulate, distribute and follow up on working schedules for all kitchen employees.
• To ensure the ongoing and scheduled training of all galley employees.
• To direct, motivate, control, evaluate and provide feedback to all galley employees.
• With the Chef, assist in the production of an accurate weekly food order based on present inventory, par levels, incoming order, guest count, and company budgets.
• Follow-up to ensure a correct thaw cycle for frozen items is adhered to.
• 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 a daily basis by all employees.
• Ensure all kitchen personnel is familiar with the operation of all galley equipment.
• Ensure galley equipment, accessories, are 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
• Liaise on a daily basis with the chef regarding potential shortages, and make changes where applicable.
• Liaise with Food Operations Manager and Maitre d’ Hotels 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.
• Ensure proper collation and storage of all galley equipment and accessories.
• Conduct regular operational and sanitation inspections of all kitchen areas
• Plan and execute any special menus as directed by the chef.
• Provide accurate feedback at all times to the chef.
• Ensure kitchen staff attends all boat and fire drills as required.
• Ensure kitchen staff attends all meetings as directed by Chef.
• Be prepared to take charge of the kitchen in the chef’s absence
• To perform additional duties that may be necessary, as directed by the management.

Position Minumum Requirements:

• A degree in culinary arts or hotel administration or an international equivalent in culinary arts from a reputable accredited educational institution
• Candidates with an associate degree in culinary arts with appropriate work experience will be considered.
• 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 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 Sous Chef with a Cruiseline comparable with ships with a guest capacity of 3500 or more
• Sous chefs of reputed and exceptional free-standing restaurants are also considered
• Ability to maintain oversight over assigned galley at planning, execution, and delivery stages of the operations cycle
• Good understanding 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 8-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
• Have a solid understanding of current culinary trends, food production principles, and exposure to various cuisines
• Understanding and experience of financial budget, ability to analyze these objectively, and ability to plan towards achieving set goals
• Ability to forecast and plan operations based upon provided dataset in finance, historical trends, and demographics
• Knowledge and experience of food safety and HACCP principles, a certificate in food safety from an accredited institution is desired but not
• Practiced comprehensive understanding and application of USPH principles and regulations from a managers perspective get added credits
• Comprehensive understanding of kitchen scullery operations and hygiene standards
• Experience and knowledge of inventory control and management, with the ability to analyze and set par levels and achieve inventory goals
• Sound understanding in operation of all major and minor kitchen equipment
• Comprehensive 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
• Required to create 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
• Maintain the CCL team evaluation programs and conduct effective feedback and team reviews
• Intermediate to advanced knowledge of Microsoft office suite and its latest versions
• Working knowledge of PowerPoint and ability to create presentations
• Knowledge of software suites focused on hospitality operations such as Micros, Fidelio, or Crunchtime
• Knowledge and ability to create reports interpreting and explaining operations

Navis is acting as an Employment Agency in relation to this vacancy.

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