SOUS CHEF

MAIN RESPONSIBILITIES
• Hold excellent cooking skill, with the flair and creativeness to enhance buffet presentations; control the breakdown after each service, in conjunction with the Chef de Partie.
• Work closely with the Kitchen Steward in order to accomplish tasks related to inventory, equipment control & maintenance; countercheck daily Storeroom deliveries; regularly check fresh produce chillers to avoid shortages/wastage during the cruise; ensure proper use of the menu checklist and recipe reviews.
• Ensure that all Galley personnel transport their provisions with the correct utensils.
• Assist in conducting the Dinner Service Line, ensure smooth and efficient service, presentation, and final plating; and tour all outlets during service hours.
• Minimize equipment loss/damage and maintain immaculate cleanliness standards by enforcing "clean as you go" work habits in relevant areas, ensure that all equipment is sanitized and returned accordingly, after each use.
• Be present during loadings for quality control and assurance; assist the Executive Chef with supervising the Galley operation and preparing requisitions for all Catering equipment.
• Appoint and enforce specific job responsibilities to all key personnel working under the direction of the Sous Chef and establish the manner and means to train personnel.
• Assist the Executive Chef with preparing additional working schedules for Galley personnel.
• Temporarily replace/takeover the Chef de Cuisine's position (with necessary training), at any given time.