Recruiter: MSC Cruises
Department: Food Services
Main Function: As shown
Published: 16 August 2024
| JOB DESCRIPTION | |
| Position Basics | In line with the department guidelines and under the supervision of the Executive Chef, is the Sous Chef responsible for supervision and preparation of meals in a specific section; deputises where required for the Executive Sous Chef. |
| Experience Required | At least 2 years experience as Sous Chef in an st international 5-star Hotel or similar major resort, or at least 3 years experience as 1st Cook in an st international 5-star Hotel or similar major resort, or Longstanding and reference-supported experience in a similar position either with MSC or other internationally-trading Cruise operation in a USPHS and HACCP environment, or in an equivalent position ashore. |
| Responsibilities |
In the absence of the Executive Sous Chef , the Sous chef is in charge of the entire galley operation, supervise all food preparation and presentation as directed by the Executive Chef. Complies with all USPHS protocols for food handlers Enforces regular Handwashing by all galley personnel as specified in company Standard Procedures Respects the rights of personnel to individualism, dignity and self-respect Attends all sanitation briefings and meetings and hold regular similar meetings as required. Provides daily reports for the Executive Sous chef of variances in recipes if for some reason items are not available. Provides constant guidance to all 1st cooks – head department Ensures weights and measures as prescribed in all recipes are followed strictly. Ensures all dishes are prepared using HACCP flow charts to ensure safe preparation. Conducts regular training of galley crew in culinary art, equipment, food safety and sanitation. Provides show plates for every dish at every meal to permit standard production and quality and portion control. Controls the of working hours for galley staff Applies food cost control as required by the in accordance with Company requirements. Supervises and spot/check the preparation and presentation of all food items for Passengers and Crew. Controls the quality of food preparation, presentation and storage, using HACCP protocols. Ensures hygienic food safe (USPHS/HACCP) practises in all food preparation, warewashing, and storage areas . Controls all hot and cold storage areas in galley Ensures that all buffets are protected, richly and correctly presented with dishes labelled for identification where required. The Sous Chef is responsible for the preparation of the all special diets including gluten free foods, is in charge for the transportation of gluten free products. |
Sealand has been the premier choice of international cruise companies and hotels for sourcing qualified crew members and hotel staff for more than 20 years in Mainland China.
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