Junior Executive Sous Chef needed for Sea Chefs
German speaking Junior Executive Sous Chef needed!
? Responsible for the performance and professional workflow in the kitchen area and the related administrative tasks
? Substitution of the sous chef in his absence, including authority to issue directives
? Supervision and coordination of work processes in the assigned kitchen area
? Control of the preparation of dishes and their visual presentation
? Writing requests for goods, observing and scheduling the consumption of goods
? Economical processing of products through recipe-based preparation
? Organize work flow and scheduling of employees at his station, observe overall kitchen flow
? Carry out quality control at his station
? Handle complaints for his station
? Strict control and compliance with safety, environmental and hygiene guidelines (EU-shipsan/USPH/HACCP, ISM/ & ISO, SQM, HLC service standards) in the area of responsibility
? Contact person for employees in the assigned kitchen area
? Motivate staff for excellent performance in kitchen area.
? Assist other station when necessary, assign staff to help out
? Implement specified standards, especially with regard to menus, buffets, theme nights, costing and production instructions.
? Implement and ensure safe, proper, economical and sanitary food storage, especially adherence to minimum shelf life dates.
? Regularly inspect area, including pantries and lockers, crew and officer messes for cleanliness, repairs, safety and standards with documentation.
? Securing all equipment during inclement weather
? Authority to give instructions to employees in area of responsibility
? Work closely with the Sous Chef, including regular reporting; promptly handle conflicts and workflow disruptions.
? Communicate with passengers through personal presence, passenger point of contact for food operations issues/complaints. Apply Now
? Responsible for the performance and professional workflow in the kitchen area and the related administrative tasks
? Substitution of the sous chef in his absence, including authority to issue directives
? Supervision and coordination of work processes in the assigned kitchen area
? Control of the preparation of dishes and their visual presentation
? Writing requests for goods, observing and scheduling the consumption of goods
? Economical processing of products through recipe-based preparation
? Organize work flow and scheduling of employees at his station, observe overall kitchen flow
? Carry out quality control at his station
? Handle complaints for his station
? Strict control and compliance with safety, environmental and hygiene guidelines (EU-shipsan/USPH/HACCP, ISM/ & ISO, SQM, HLC service standards) in the area of responsibility
? Contact person for employees in the assigned kitchen area
? Motivate staff for excellent performance in kitchen area.
? Assist other station when necessary, assign staff to help out
? Implement specified standards, especially with regard to menus, buffets, theme nights, costing and production instructions.
? Implement and ensure safe, proper, economical and sanitary food storage, especially adherence to minimum shelf life dates.
? Regularly inspect area, including pantries and lockers, crew and officer messes for cleanliness, repairs, safety and standards with documentation.
? Securing all equipment during inclement weather
? Authority to give instructions to employees in area of responsibility
? Work closely with the Sous Chef, including regular reporting; promptly handle conflicts and workflow disruptions.
? Communicate with passengers through personal presence, passenger point of contact for food operations issues/complaints. Apply Now
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