Junior Sous chef

Responsibilities To ensure the smooth preparation and service to company standards of all food items aboard the ship, ensuring quality, consistency, and maximum food cost efficiency throughout. To ensure all employees arrive at work on a timely basis in clean, company specified uniforms, wearing safety equipment if appropriate. Follow‑up on working schedules for all kitchen employees. To assist in the ongoing and scheduled training of all galley employees. To direct and motivate all galley employees. Monitor quality and specification of all items loaded onto the ship to ensure company standards are adhered to. Report all discrepancies to the chef. Monitor quality and presentation of all food items, provide corrective action where necessary. Provide training in all United States Public Health procedures and ensure same is carried out on a daily basis by all employees. Ensure all kitchen personnel is familiar with the operation of all galley equipment. Ensure galley equipment, accessories, is adequately maintained. Submit repair requests and follow up wherever necessary. Ensure temperature logs for all refrigeration are taken by department heads on a daily basis. Monitor same and follow up on defective equipment. Follow‑up on the daily requisitions from all kitchen outlets. Review food cost worksheets and daily issues with department heads. Plan any corrective action accordingly. Ensure all requested paperwork is submitted accurately and on time to the chef. Lease on a daily basis with the chef regarding potential shortages, and make changes where applicable. Lease with the chef regarding any menu changes, guest feedback, etc. Be involved with the welfare of all kitchen personnel. Ensure kitchen personnel seeking medical attention are taken care of and followed up. Liaise with the galley stewards regarding timely and efficient cleaning of the kitchen and all equipment. Ensure proper collation and storage of all galley equipment and accessories. Conduct regular operational and sanitation inspections of all kitchen areas. Ensure garbage separation standards are enforced throughout the kitchen. Provide accurate feedback at all times to the chef. Ensure kitchen staff attend all boat and fire drills as required. Ensure kitchen staff attends all meetings as directed by the chef. In the absence of a sous chef, be prepared to undertake those duties. To perform and additional duties which may be necessary as directed by the management. Qualifications An associate or bachelor's degree in culinary arts or hotel administration or an international equivalent in culinary arts from a reputable accredited educational institution. Certificate program in culinary arts and appropriate work experience. 3 to 5 years progressive supervisory and managerial experience of professional kitchens, preferably in a multi‑outlet upscale hotel or large cruise ship. Minimum of 2 years as a Junior Sous Chef of 3 to 5‑star hotel, resort or convention center with multiple food and beverage establishments situated in urban tier 1 or tier 2 city, high occupancy year‑round resort or convention center. Or 2 Years as a Junior Chef with a Cruiseline comparable with CCL with ships with a guest capacity of 3500 or more. Chef de Parties of the reputed and exceptional free‑standing restaurant. Ability to maintain oversight over assigned galley at planning, execution, and delivery stages of the operations cycle. Good comprehension of high‑volume kitchen operations, of formal, informal, and buffet formats. A strong foundation in culinary skills with the ability to plan, prepare and execute a high‑end 6‑course menu including amuse bouche and dessert showcasing modern technique and presentation. A strong foundation in food presentation principles in both plated and buffet formats. A solid understanding of current culinary trends, food production principles, and exposure to various cuisines. Experience and knowledge of cost management and resource conservation with the ability to achieve and exceed set goals. Practiced understanding and experience of food safety and HACCP principles, (A certificate in food safety from an accredited institution is desired but not essential). Comprehensive understanding and application of USPH principles and regulations. Good understanding of kitchen scullery operations and hygiene standards. Sound understanding in operation of all major and minor kitchen equipment. Good knowledge of ingredients, with the ability to assimilate CCL specification to quality and yield. Must be able to understand and create effective and fair work schedules. Ability to foster a harmonious work environment, that builds and encourages teams. Required to have a strong foundation in creating an ethical work environment that includes opinions of team members at all levels of the hierarchy and of various nationalities. A sound and practiced understanding of Diversity, Equity, and Inclusion principles, and ability to achieve set goals in this criterion. Knowledge of Microsoft office suite. Knowledge of software suites focused on hospitality operations such as Micros, Fidelio or Crunchtimeime. #J-18808-Ljbffr