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Sous Chef, Cruise Ship

Potential candidates should have minimum six years experience cooking and preparing food in a 4 or 5 star hotel, restaurant or high volume food service facility. They should have extensive knowledge & experience in food handling procedures with regard to HAACP and public health standards.
 
Responsibilities include (but are not limited to): 
• Manages the financial aspects of the assigned food operation, including the successful identification of expense reduction through cost control.
• On a daily basis, meets with the Executive Sous Chef and Executive Chef to review the requirements of the day’s meals and timeframes for restaurant service.
• Work Closely with Chef de Partie of each work station assigned, monitors procedures and quality checks production, ensure speed and efficiency, corrects and coach.

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