Executive Sous Chef needed for Sea Chefs!
German speaking Junior Executive Sous Chef needed for Sea Chefs!
(1) Responsible for the up-to-standard work flow in the assigned work area in the Galley
department and the related administrative tasks, in close cooperation with the Executive
Sous Chef.
(2) Responsible for the implementation and realisation of quality standards, with special
regard to menus, buffets, theme night including food-cost calculation and operating
procedures.
(3) Executive Sous Chef’s proxy in case of his absence.
(4) Ensure all operations are carried out with the utmost economy consistent with the agreed
quality and hygiene standards.
(5) Compilation and checking of the food, beverage and consumables orders for the work
area in strict adherence to budget-related and other requirements.
(6) Regular inspections of the Galley and stores, including pantries, lockers, crew mess and
officers mess with regard to cleanliness, hygiene, maintenance, safety, and especially the
adherence to all agreed standards (written documentation).
(7) Implementation and checks of the professional, economic storage of all foodstuffs and
equipment in compliance with the agreed hygiene and quality standards, with special
regard to the compliance with expiry dates.
(8) Supervision and training of the strict adherence to all agreed regulations (EU-shipsan/
USPH/HACCP, ISM / ISO, SQM, TUIC Service standards), especially with regard to
security, environment and hygiene regulations in his/her area of responsibility.
(9) To secure safe storage in adverse weather.
(10) Notification and handling of all relevant (unusual) events, such as damages, repairs,
security violation etc..
(11) Responsible for equipment set ups as well as storing of goods and equipment up to
standard.
(12) Preparation and regular checks of logs and check lists.
(13) Planning, organisation, documentation of inventories.
(14) Examination and control of stock movements and orders in the area of responsibility.
(15) Personal communication with the passengers, contact person for the passengers in case
of complaints with regard to the food area.
(16) Instruction, training, and supervision of the assigned crew (including documentation).
(17) Duty roster planning, including flexible planning in special cases.
(18) Personnel reviews.
(19) Cleaning supervision.
(20) Always aim at continuous improvement.
(21) Active implementation of the philosophy behind the product. Apply Now
(1) Responsible for the up-to-standard work flow in the assigned work area in the Galley
department and the related administrative tasks, in close cooperation with the Executive
Sous Chef.
(2) Responsible for the implementation and realisation of quality standards, with special
regard to menus, buffets, theme night including food-cost calculation and operating
procedures.
(3) Executive Sous Chef’s proxy in case of his absence.
(4) Ensure all operations are carried out with the utmost economy consistent with the agreed
quality and hygiene standards.
(5) Compilation and checking of the food, beverage and consumables orders for the work
area in strict adherence to budget-related and other requirements.
(6) Regular inspections of the Galley and stores, including pantries, lockers, crew mess and
officers mess with regard to cleanliness, hygiene, maintenance, safety, and especially the
adherence to all agreed standards (written documentation).
(7) Implementation and checks of the professional, economic storage of all foodstuffs and
equipment in compliance with the agreed hygiene and quality standards, with special
regard to the compliance with expiry dates.
(8) Supervision and training of the strict adherence to all agreed regulations (EU-shipsan/
USPH/HACCP, ISM / ISO, SQM, TUIC Service standards), especially with regard to
security, environment and hygiene regulations in his/her area of responsibility.
(9) To secure safe storage in adverse weather.
(10) Notification and handling of all relevant (unusual) events, such as damages, repairs,
security violation etc..
(11) Responsible for equipment set ups as well as storing of goods and equipment up to
standard.
(12) Preparation and regular checks of logs and check lists.
(13) Planning, organisation, documentation of inventories.
(14) Examination and control of stock movements and orders in the area of responsibility.
(15) Personal communication with the passengers, contact person for the passengers in case
of complaints with regard to the food area.
(16) Instruction, training, and supervision of the assigned crew (including documentation).
(17) Duty roster planning, including flexible planning in special cases.
(18) Personnel reviews.
(19) Cleaning supervision.
(20) Always aim at continuous improvement.
(21) Active implementation of the philosophy behind the product. Apply Now
Key Contacts
