Executive Sous Chef

An Executive Sous Chef is responsible for assisting the Executive Chef in managing and coordinating all culinary activities onboard. This includes supervising the kitchen staff, managing food production, ensuring food quality and presentation, managing inventory, and maintaining food safety and hygiene standards. It's his / her responsibility to maintain controls and to ensure quality, consistency and hygiene both for products and equipment in the restaurant. The Executive Sous Chef allocates resources, executes controls, trains and develops kitchen staff, systemizes daily functioning, and maintains efficient Kitchen Operations in the department. Will also prepare international cuisine in multiple venues, while enforcing USPH, Food Safety and HACCP procedures for sanitation and cleanliness. Other responsibilities include monitoring workstations and staff for adherence to all procedures, while managing and training a large culinary staff to consistently meet performance standards.

KEY RESPONSIBILITES

• Visits all food preparation areas daily and does food tasting to ensure quality and standards are up to Company standards
• Meets daily with the Executive Chef, Sous Chef and the Chef de Partie to forecast food production and discuss the daily schedule
• Constantly communicates with the Dining Operation Manager to verify Guest’s food acceptance and special requests
• Keep direct communication with the Inventory Officer / Provision Master to manage the weekly inventory and manage the list of non-moving and fast-moving items to take necessary measures
• Ensures that food preparation follows Company recipes and USPH\Internal Health standards
• Controls the cleanliness of all food preparation areas, conducts PH inspections and USPH\Internal Health standards pre-port arrival inspections
• Participates in meetings and keeps the Executive Chef and F&B Manger informed of any problems arising and affecting the operation to provide a fast and effective solution
• At the end of each cruise, in conjunction with the Executive Chef, Inventory Officer, the Provision Master, and the F&B Director, elaborate the food order for the next loading according to Company Standards

QUALIFICATIONS

• 5 to 7 years in managment position (Exec Sous Chef) on board and / or Executive Chef in 4-5 star hotels, restaurants or high volume food service facilities.
• Professional Hotel School with Certificate & Diploma, Culinary Art bachelor’s or master degree is preferred
• HACCP Certification (USPH Course Certification is a plus)
• Fluent in oral and written English, knowledge of any other language among Italian, Spanish, French, German, Portuguese is a plus
• Safety-driven understands and respects rules. Proactive and accountable for his / her safety behaviour promoting sustainability
• Ability to work in a harmonious, productive team environment
• Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook
• Is open and adapts to change. Supports Company-driven change and exploits opportunities that changes might bring
• Understands the environment’s evolution and reacts positively
• Excellent management skills and problem solving
• Excellent communication skills and stress tolerance