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SBN - Executive Sous Chef - CSSI

Holland America Line & Seabourn
Maharashtra, IND
Full-time
Entry
Onsite
Discovered 3 weeks ago
Free

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Key Responsibilities

  • Assists the Executive Chef in his duties.
  • Assist that all standard operation procedures are in place, adhered to and being followed throughout the ship.
  • Evaluate assigned galley staff as per Seabourn personnel policy.
  • Assist in training sessions for galley staff that is involved in food preparation.
  • Oversee the care, treatment and training on galley equipment.
  • Control inventory and maintenance records of durable (non-food) items.
  • Control hours worked in his team. At the same time to ensure that overtime is kept to a minimum level.
  • Maintain log sheet of all liquors and wines for food preparation in galley.
  • Actively involved in yield and portion control in conjunction with Executive Chef.
  • Assist in training sessions for galley staff that is involved in food preparation.
  • Ensure that waste control is in place, grocery breakage minimized and garbage separation followed.
  • Assist loading on the pier that all-perishable food items are of highest quality before bringing on board.
  • To be familiar with and execute the Seabourn HESS-MS appropriate to their position.
  • Control and monitor cooling logs and blast chiller procedures. Follow up on daily checklists.
  • Maintain physical spot checks in all fresh produce fridges in Main Galley.
  • Supervise butcher shop to ensure that all meat items are being properly handled during storing, defrosting and preparation and to minimize waste.

Qualifications

  • Formal degree in food management from a recognized International culinary institution
  • Proof of continuing education translated in certificates or letter of participation in specialized courses
  • Strong command of the English language combined with writing skills
  • 5+ years experience in a 5 star + hotel, cruise ship or high-profile restaurant performing the functions of a similararea.
  • 2+ year in same or similar position.
  • Certification from accredited advanced food safety program.
  • Extensive knowledge in VSP preferred.
  • Preferred knowledge of cruise ship-catering operation.
  • Thorough knowledge of food preparation, presentation and preservation procedures. Thorough knowledge of Public Health and Sanitation's regulations and procedures.
  • Effective planner, problem solver and ability of successful implementations.
  • Ability to execute and follow up on food promotions and other activities that will increase guest cruising experience.

Physical Demands & Travel

  • Passport – valid for a minimum of 6 month
  • Flag state issued seaman book
  • General flag state or flag state approved marine fitness medical United States C1/D visa
  • English Marlin test at minimal score of 80%
  • Pre-employment medical examination

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