Job: Sous Chef
- Employer
- P&O Princess Cruises Chiasso
- Posted
- 24 Apr 2010
- Contact
- Recruitment and Administration Manager Roberto Sorbi
- Location
- Worldwide
- Job Title
- Chefs & Cooks
- Employer Type
- Cruise
- Position
- Sous Chef
Job description
The Sous Chef is the Executive Chef's deputy in Galley personnel.
- Assists the Executive Chef in all of his specific duties. Must be able to assume full responsibility for food preparation activities in the absence of the Executive Chef.
- Responsible for implementing the directions of the Executive Chef with the Galley personnel.
- Responsible for the training and supervision of the various section heads (1st Cooks).
- Ensures that all cooks have proper utensils and ingredients necessary for their work.
- Maintains a close supervision over Galley activities by remaining in the Galley during preparation and service.
- Controls food consumption by monitoring production, waste and portion size.
- Maintains proper sanitization standards according to USPH regulations and company's instructions in all food production preparation areas.
- Performs any and all such duties as may be assigned by the Executive Chef and/or other Senior Management.
Job Requirements:
- Knowledge of cruise ship catering operation.
- Knowledge of food preparation, presentation and preservation.
- Basic knowledge of Public Health and Sanitation regulations and procedures.
- 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.
- Basic command of English language combined with writing skills.
- Ability to train and motivate subordinates.
- Ability to innovate and foster creativity.
- Ability to organize and complete work in accordance to deadlines.
Experience in quality establishments and good knowledge of English are essential.
PLEASE REPLY IN ENGLISH, ENCLOSING YOUR CV AND A RECENT PHOTO.
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