Senior Sous Chef

RAG Safety & Marine is now looking for a SENIOR SOUS CHEF for a six stars Cruise Company.

Boarding date ASAP.

4 1/2 months on contract. 2 months off. 12 months employed (medically covered also during vacation, but not paid during 2 months vacation).

Good references from 4- 5 star hotel, or cruise ship

3 years experience in similar position

Purpose Statement

• To assume full responsibility for the entire Hot Galley operation (together with the other Senior Sous Chef Hot Galley) including food preparation for the Dining Room, Lido Café, Room Service and various Buffets throughout the ship as well as controlling of all costs for the Hot Galley. 
• To take active part in the actual food preparation and to ensure that products are consistently prepared according to the highest possible standards. 
• To manage the Hot Galley Staff and to ensure that Galley equipment is maintained properly, that the highest standards of cleanliness are kept and that safe food handling is practiced at all times. 
• To establish regular work schedules, section plans and rotations for the Hot Galley Staff in conjunction with the other Sr. Sous Chef Hot Galley, Chef de Cuisine Main Galley and the Executive Chef. 
• To ensure that a six star service is provided at all times and to deal with Guests complaints and comments in an efficient and timely manner.

Reports Directly to

Chef de Cuisine Main Galley (Onboard)

Reporting Structure

• Chef de Cuisine Main Galley (Onboard)
• Executive Chef (Onboard)
• Food and Beverage Manager (Onboard)
• Directly in Charge of 1 x Sous Chef Saucier
• 1 x Sous Chef Preparation
• 1 x Sous Chef Tournant (CS) 2 x Sous Chef Tournant (CY)
• 1 x Junior Sous Chef Entremetier
• 4 x Chef de Partie (CS) 5 x Chef de Partie (CY)
• 5 x Demi Chefs (CS) 4 x Demi Chefs (CY)
• 5 x Commis

General Responsibilities

• To act as liaison between the Chef de Cuisine Main Galley, the Executive Chef and the Hot Galley Staff in order to identify the strengths and potentials of each person and to assign them to the location best suited to their talents. 
• To oversee the daily Hot Galley operation, safe food handling of Galley personnel in conjunction with the Sanitation Officer and maintenance of all Hot Galley equipment. 
• To supervise preparation and presentation during service hours, to control traffic in the Hot Galley and to foster cooperation and good communication with the various sections. 
• To ensure a smooth and efficient service during meal hours through good communication with the Dining Room Staff so that food is sent out quickly and efficiently. 
• To take active part in the actual food preparation. 
• To ensure that products are consistently prepared according to the highest possible standards. 
• To train, coach, council, support and delegate all of the Hot Galley Staff. 
• To guide the Hot Galley Staff and to ensure that everyone is updated with relevant shipboard information at all times. 
• To monitor and develop the work schedules, section plans of the Hot Galley Staff in conjunction with the other Sr. Sous Chef Hot Galley, Chef de Cuisine Main Galley and the Executive Chef. To conduct Performance Appraisals for the Hot Galley Staff in conjunction with the Chef de Cuisine Main Galley and the Executive Chef. 
• To ensure that all Hot Galley personnel comply with the latest Health and Sanitation regulations (USPH and all other Port Health Authorities) at all times and to assist oversee the entire cleaning procedure for food handlers in the Hot Galley. 
• To know the requirements of the Menus and to forecast and Requisition Hot Galley items according to operational needs through the Hotel Stores in conjunction with the Chef de Cuisine Main Galley and the Executive Chef. 
• To report any Maintenance issues in the Hot Galley in a timely manner and to ensure that the work orders are followed up on accordingly. 
• To monitor and control the inventory of the Hot Galley. 
• To ensure that the Hot Galley Work Registration Forms are completed correctly and handed in to the Chef de Cuisine Main Galley in a timely manner. 
• To ensure that the Hot Galley Overtime is submitted to the Chef de Cuisine Main Galley in a timely manner. 
• To adhere to, and to ensure that the Hot Galley Staff adheres to all Company Policies and Procedures, Manuals and Directives. 

Other responsibilities, as assigned, but not limited to the above.

• Financial Responsibilities 
• To keep leftover food to a minimum. 
• To assist the Chef de Cuisine Main Galley and the Executive Chef in controlling the food cost as well as the overall operational costs required in the Hot Galley as required by CCI, maintaining given standards and product quality.
• To monitor and control the use of consumables in the Hot Galley together with the other Sr. Sous Chef Hot Galley. 
• To monitor and control overtime for the Hot Galley Staff together with the other Sr. Sous Chef Hot Galley. 
• To ensure that Company property is maintained properly and treated with respect at all times.

Safety Responsibilities

• To ensure that the proper use of Personal Protective 
• Equipment in the Hot Galley is implemented at all times. 
• To ensure that Safe Lifting Techniques are practiced at all times in the Hot Galley. 
• To ensure all newly hired Hot Galley Staff is instructed on all Safe/Proper Galley Equipment handling and to ensure that Safe/Proper Galley Equipment handling is practiced at all times. 
• To do In Port Manning duties as scheduled and as required by Company policy.

Emergency Duties:

• To follow instructions on Safety Card. 
• To participate in Guest/Crew Lifeboat Drills as per instructions.
• Other safety responsibilities, as assigned, but not limited to the above.
• Team Education & Training 
• Introduction of Job Duties and Departmental functions including continuous on-the-job-training and Safe Lifting Techniques for the Hot Galley Staff. 
• To follow up and maintain a continuous Training Program in regards with International Cooking Techniques.