Executive Sous Chef
- Reference:
- PnOEXSOUS
- Category:
- Galley Jobs
- Salary:
- TBC
- Updated:
- August 27, 2014
At P&O Australia, we are looking for an experienced Executive Sous Chef to join our ships.
Are you looking for an exciting opportunity to lead and develop people to become better chefs? Do you have a passion for food and know what takes to be part of a successful team and dynamic operation? If this is you and you have the right experience, then why not apply, today.
Operational Management
- Always actively participates in daily meetings with Galley management to discuss the previous day's operations and efficiency, and upcoming production and events.
- Regularly conducts thorough briefings with galley staff as directed.
- Always collaborates with the Dinning team successfully manage the galley operation, including accurately analysing and responding to fluctuating passenger demand.
- Conduct daily food tasting sessions including the dining room staff.
Product Delivery
- Second in command of the overall galley operation, responsible and accountable for and to assist the Executive Chef, and in his/her absence, to take charge of the day-to-day galley operation to ensure that the highest quality standards are always met.
- Supervises food product delivery in the onboard dinning areas, ensuring consistency by always requiring adherence to Company recipes, adequate production quantities, correct execution methods, and picture presentation as the minimum standard.
- Successfully manages the senior Galley team during operational activities as directed by the Executive Chef.
- Continually ensures product quality through tasting panels and inspection of mise en place during preparation as instructed by the Executive Chef.
Customer Relations
- Always demonstrates acceptance of responsibility food scores by regularly reviewing results and formulating and implementing measures to improve the score.
- Regularly makes professional and visible appearances in the ships various galleys as directed by the Executive Chef.
- Always ensures menu options are available for passengers with special dietary requirements / requests, and advises passengers when possible.
Staff Development and Management
- Knows team’s role descriptions, delivers them to all team members (new joiners, returning crew, and promoted crew), and communicates clear expectations based on each role description.
- Observes each crewmember’s performance using his or her role description as a guide and delivers prompt and appropriate correction, improvement, or reinforcement.
- Identifies top performers and mentors them for career advancement or promotion.
- Continually trains and coaches staff in correct production methods and skills, culinary techniques, menu and recipe knowledge, product holding techniques, and presentation and delivery of the product.
- Assists the Executive Chef in ensuring appropriate training and orientation is provided to all new-to-vessel / first contract Galley staff.
- Effectively collaborates with the Executive Chef to continually evaluate the performance of assigned staff and provide constructive, consistent, and complete appraisals and Performance Improvement Plans as needed to encourage Galley staff to achieve their highest potential; makes recommendations for advancement to the Executive Chef and assists in formulating career strategies for each.
- Always assists in effective planning for galley manning and berthing.
Cost Control
- Successfully collaborates with supervisors in other Galley sections to ensure a steady and cost-effective supply of food product in all dining areas.
- Always controls food consumption through portion and production control and by ensuring adherence to Company recipes.
- Assists in ensuring compliance with all budgeted stock level targets to manage cost control.
- Ensures batch cooking / preparation process is practiced when appropriate to eliminate waste.
Strategic Planning
- Always assists in formulating practical and creative plans for upcoming cruises and significant events (repositioning cruises, holiday events, etc.) effectively collaborating with department managers as directed by the Executive Chef.
- Upon request of the Executive Chef, prepares and delivers an accurate demand forecast for food consumption in supervised areas and effectively assists in preparing and finalizing accurate quantities for container ordering. Does each in a timely fashion to prevent shortages.
- Always takes an active role in the formulation and implementation of Food and Beverage improvement strategies as directed by the Food and Beverage Director / shoreside operational group.
- Always anticipates and resolves Galley rotation requests in conjunction with the Executive Chef.
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