EXECUTIVE SOUS CHEF

Department.
Galley Employment Type.
Fixed Term Contract Reporting To.
Executive Chef Description Responsible for food preparation, production, and presentation in all outlets.
Assists the Executive Chef in all areas of food preparation, production, and presentation and ultimately serves the highest Quality of food onboard to all guests and crew.
Specific areas of responsibility on ships with two Executive Sous Chefs will be broken down as follows.
00a0 Main Galley, all Lido Operations, and Crew Mess All Specialty Restaurants Key Responsibilities Comply with company policy regarding waste separation and environmental compliance.
00a0 Conduct regular training with all departmental members on food waste separation and environmental compliance as per Global HESS policies.
00a0 Assist the Executive Chef in implementing and executing food handling and cleaning procedures for the galley in accordance with USPH standards.
00a0 Follows all HACCP procedures set by the company.
00a0 Directly supervise all food being prepared and served in all outlets according to standard menus and recipes as established by the company.
00a0 In the absence of the Executive Chef, responsible for the overall operation of the kitchen.
Responsible for Guest Satisfaction Scores pertaining to food taste, food variety and presentation, as well as general food experience.
00a0 Ensure all food related budget and targets are met.
00a0 Assists the Executive Chef in directing, supervising and training of all employees assigned to the galley organization.
00a0 Follows training program for all new hires.
00a0 Ensures all galley crew members are adhering to company standards in their overall performance, appearance, crew and personal conduct.
00a0 Prepares work schedules for all galley employees for approval by the Executive Chef.
00a0 Monitors and controls actual hours worked and records and reports information to the Executive Chef and other departments as needed.
Maintains all ILO regulations in regards to work hours.
00a0 Assists the Executive Chef in preparing objective performance reports for Petty officers and crew on a monthly basis in order to make recommendations for advancement.
Every 60 days crew rating cards to be filled in and presented to the Executive Chef.
00a0 Ensure quality and quantity of items ordered and received onboard.
Ensures proper storage in accordance to USPH procedures and thereafter in accordance to standard corporate recipes, reporting any discrepancies to the Executive Chef.
Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to the Executive Chef.
00a0 Executes inspections and supervises proper maintenance and cleaning procedures in all kitchen areas in order to ensure good appearance, condition and adherence to all USPH standards.
Practices visible management during all meal hours to ensure an efficient food operation for both passengers and crew.
Perform other job related functions as assigned.
Core Capabilities Builds a strong team and fosters collaboration.
00a0 Multi-tasking and all around culinarian and leader.
00a0 Able to manage high volume and fine dining teams.
00a0 Acts as a corporate brand ambassador with onboard teams supporting and driving all long-term company goals and brand direction.
00a0 Demonstrates strong business acumen and financial responsibility.
Desired Skills & Experience 7+ yearsu experience in a 5 star+ hotel, cruise ship or high-profile restaurant performing the functions of a similar position.
00a0 5+ year experience in a supervisory position preferably in a multi-nationality setting with a proven ability to provide orientation and training.
00a0 Experience in high volume operation of at least meals per service.
00a0 Certification from accredited advanced food safety program.
Extensive knowledge in VSP preferred.
00a0 Extensive kitchen machinery and knife safety knowledge.
00a0 Experience working in all major culinary brigade stations with extensive knowledge in designated station.
00a0 Working knowledge of computers and the ability to navigate within a variety of software programs.
00a0 Ability to effectively read, write and speak English.
00a0 Degree from accredited culinary college or university.
Note.
Other duties as assigned included and not limited to Health, Environmental, Safety and Security responsibilities.