Junior Sous Chef

Experience/Skills/Character

• Previous cruise experience is required
• You must hold a valid medical and STCW (at own cost)
• Valid C1D visa
• Must have good knowledge of international cuisine
• Must have a good command of the English
• Must have a complete education as a Cook (handling of raw and cooked food)
• Must have at least 5 years of practical experience in a kitchen of a restaurant or hotel
• Must be able to deal with quality control, production control of passengers and crew menu
• Must have USPH experience
• Must be knowledgeable in HACCP
• Must be knowledgeable in ISM matters

Duties and Responsibilities

• Partly responsible for the operation of the hot and cold galley area including storing places, fridges, potato- and vegetable preparation room, and all other Food preparation outlets.
• Spot-checks on every working place of cooks and utilities, including storing areas, fridges and dust bins in the hot galley for cleanliness and food cost.
• Make sure that the guidelines from the Executive Chef are followed.
• The Jnr. Sous Chef should be constantly aware of stock levels and stock quality (especially vegetables & fruit) and is to inspect the respective store rooms at least once a day. Pre-ordering of various food articles for special seasoning and procedures.
• All machines and equipment must be kept in good repair. The Jnr. Sous Chef is to ensure, that all galley personnel in his section are familiar with the handling and cleaning procedures of the respective galley equipment. He is to hold and/or arrange training sessions for this purpose and check on the crew to ensure they understand each aspect of this subject. Daily contact and exchange of information with kitchen staff as per structure graphic.
• Work with subordinates and lead them successfully into productive working methods by setting an example with professional and disciplinary habits.
• Follow correct disciplinary procedures as outlined in the Hotel Operations manual.
• Ensure, that the set standards are held and crew members work according to their respective job descriptions.