Sous Chef

Position Summary

1. Responsible for delivering high quality, efficient, individualized and technically excellent food
preparation in his/her assigned outlet in accordance with Company Policies, strictly upholding any
Public Health standards and towards a goal of achieving total guest satisfaction.
Reporting Structure
1. Reporting to the Executive Chef and Executive Sous Chef.
2. Subordinates – Chef de Parties and Cooks.
Responsibilities
1. Provides guests with highest quality product by managing and overseeing the food preparation in
his/her assigned outlet.
2. Assists the Executive Chef with menu planning.
3. Ensures a seamless operation with the Restaurant Manager and Maitre d’Outlet’s, maintaining
excellent cooperation and discusses operational issues on a daily basis.
4. Attends the daily menu briefing of lunch and dinner with the Executive Chef then conducts the menu
briefing for his/her assigned team.
5. Supervises the daily schedule for his/her assigned team.
6. Works in conjunction with the line cooks assigned to his/her station to ensure that the food is
prepared to Company standards and in accordance with Company recipes assisting other work
stations as necessary.
7. Checks all set ups for various buffets and service stations.
8. Assists with cooking demonstrations and guest chef programs when required.
9. Prepares and presents show plates.
10. Carries out the training of the line cooks for the preparation of all menu items.
11. Prepares requisitions for required food items on the menu and anticipates food counts.
12. Cross checks requisition items.
13. Ensures proper storage of food to maintain quality and prevent waste in accordance with Company
policies and Public Health standards.
14. Practices economical food production and minimization of food waste.
15. Ensures proper food handling in all food preparation areas, ensures that the galley team transports
their produce using the correct procedures and utensils from the main galley to their assigned
outlets.
16. Supervises product delivery in assigned galley section, ensuring consistency by always requiring
adherence to recipes, adequate production quantities, correct execution methods, and picture
presentation as the minimum standard.
17. Continually ensures proper product execution in assigned section through control of mis-en-place
during preparation and frequent tasting.
18. Issues repair request orders for designated galley as required and ensures follow up until closed.
19. Follows Company product and service standards and procedures.
20. Provides supervision of the food preparation for private cocktail parties and special events, i.e
Captain’s Welcome, Venetian Society party, Virtuoso party, Culinary demonstrations etc.
21. Ensures the logging of all fridge, freezer and dishwasher temperatures in designated outlets in
accordance with Silversea procedures and legal guidelines.
22. Executes strict Public Health practices in all aspects of the position.
23. Ensures the readiness for any announced or unannounced Public Health inspection, whether it’s
completed internally or by external authorities.
24. Provides information and consultancy during inspections.