Job Summary: Responsible for food preparation, production, and presentation in all outlets. Assists the Executive Chef in all areas of food preparation, production, and presentation and ultimately serves the highest Quality of food onboard to all guests and crew.
Specific areas of responsibility on ships with two Executive Sous Chefs will be broken down as follows:
Main Galley, all Lido Operations, and Crew Mess
All Specialty Restaurants
Comply with company policy regarding waste separation and environmental compliance.
Conduct regular training with all departmental members on food waste separation and environmental compliance as per Global HESS policies.
Assist the Executive Chef in implementing and executing food handling and cleaning procedures for the galley in accordance with USPH standards.
Follows all HACCP procedures set by the company.
Directly supervise all food being prepared and served in all outlets according to standard menus and recipes as established by the company.
In the absence of the Executive Chef, responsible for the overall operation of the kitchen.
Responsible for Guest Satisfaction Scores pertaining to food taste, food variety and presentation, as well as general food experience.
Ensure all food related budget and targets are met.
Assists the Executive Chef in directing, supervising and training of all employees assigned to the galley organization.
Follows training program for all new hires.
Ensures all galley crew members are adhering to company standards in their overall performance, appearance, crew and personal conduct.
Prepares work schedules for all galley employees for approval by the Executive Chef.
Monitors and controls actual hours worked and records and reports information to the Executive Chef and other departments as needed. Maintains all ILO regulations in regards to work hours.
Assists the Executive Chef in preparing objective performance reports for Petty officers and crew on a monthly basis in order to make recommendations for advancement. Every 60 days crew rating cards to be filled in and presented to the Executive Chef.
Ensure quality and quantity of items ordered and received onboard. Ensures proper storage in accordance to USPH procedures and thereafter in accordance to standard corporate recipes, reporting any discrepancies to the Executive Chef.
Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to the Executive Chef.
Executes inspections and supervises proper maintenance and cleaning procedures in all kitchen areas in order to ensure good appearance, condition and adherence to all USPH standards.
Practices visible management during all meal hours to ensure an efficient food operation for both passengers and crew.
Perform other job related functions as assigned.
Builds a strong team and fosters collaboration.
Multi-tasking and all around culinarian and leader.
Able to manage high volume and fine dining teams.
Acts as a corporate brand ambassador with onboard teams supporting and driving all longterm company goals and brand direction.
Demonstrates strong business acumen and financial responsibility
Desired Skills & Experience:
7+ years’ experience in a 5 star+ hotel, cruise ship or high-profile restaurant performing the
functions of a similar position.
5+ year experience in a supervisory position preferably in a multi-nationality setting with a proven ability to provide orientation and training.
Experience in high volume operation of at least 1,000 meals per service.
Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred.
Extensive kitchen machinery and knife safety knowledge.
Experience working in all major culinary brigade stations with extensive knowledge in designated station.
Working knowledge of computers and the ability to navigate within a variety of software programs.
Ability to effectively read, write and speak English.
Degree from accredited culinary college or university.
Note: Other duties as assigned included and not limited to Health, Environmental, Safety and Security responsibilities.