Jan 1
You will be in charge of upholding and producing the highest standards of food quality in the designated outlet in your role as Junior Sous Chef. you will help to make sure that any dietary requirements, special food requests, or allergy requests made by sailors are met, such as the need for gluten-free food.
Responsible for maintaining and producing high-level standards in food quality in the assigned outlet.
Assists in ensuring that any Sailor requests for special food requests, diets, or allergies are delivered such as gluten-free.
Actively supports the entire operation of their assigned outlet in terms of food safety, creativity, cleanliness, and team performance.
Meets with Executive Sous Chef and/or Chef De Cuisine on a daily basis to review production schedules and internal requisitions for their outlet.
Monitors portion control and conducts spot checks and guides the team on how to minimize food waste.
Carries out inspections and spot checks of storerooms within their outlet.
Reports any machinery/technical faults to Executive Sous Chef and monitors repair schedule.
Conducts food tasting on a daily basis in their outlet and corrects any discrepancies with regard to quality, taste, and/or appearance.
Carries out the service line in their assigned outlet including but not limited to the efficiency of service, presentation, and plating.
Communicates with the Executive Sous Chef / Executive Chef for any provision-related matters.
Must be familiar with their assigned galley outlet layout in terms of safety and security and ensure members of his team are fully familiar with and utilizes all safety measures and tools provided.
Monitor the Work and Rest hours of all members of their team ensuring ILO guidelines are adhered to.
Assist in the preparation and implementation of work rotas for their outlet team.
Adheres to HACCP and USPH rules and regulations in the workstation and trains the team members to do the same.
Conducts menu explanations to the Restaurant team in their assigned outlet prior to the start of service.
Inspect cleanliness and condition of assigned station and services areas and rectify any deficiencies.
Monitors clear down routines after service and ensure all items' appearance and condition meet standards.
Notifies Executive Sous Chef of any Sailor complaints raised and seeks to resolve them.
Be familiar with all cruise services/features and activations to respond to Sailor inquiries
accurately.
Responsible for the appearance and cleanliness of their outlet culinary team.
Minimum age for all applicants is 21 years.
Must have clear criminal record.
Must not be on any chronic medication and have clear medical history.
Excellent written and verbal communication skills.
Minimum 2 years experience as Junior/Sous Chef onboard a Cruise ship or 4/5* hotel/resort.
Extensive knowledge of food handling procedures with regard to public health standards.
Demonstrated experience in motivating, leading, and engaging a diverse workforce to increase synergy and improve productivity.
Excellent understanding of food specifications, including but not limited to USDA meat and standards and grading.
Knowledge of Vessel Sanitation Program regulations and procedures.
Ability to read, interpret and demonstrate the preparation of recipes.
Basic knowledge of HACCP rules and regulations.