ESSENTIAL RESPONSIBILITIES:

• Maintain positive Sailor relations at all times.
• Responsible for maintaining and producing high level standards in food quality in the assigned outlet.
• Responsible for the entire operation of their assigned outlet in terms of food safety, creativity, cleanliness, team performance.
• Adheres to and monitors that HACCP and USPH rules and regulations are followed on a daily basis.
• Meets with Executive Sous Chef and/or Chef De Cuisine on a daily basis to review production schedules and internal requisitions for their outlet.
• Monitors portion control and conducts spot checks.
• Carries out inspections and spot checks of storerooms within their outlet.
• Reports any machinery/technical faults to Executive Sous Chef and monitors repair schedule.
• Conducts food tasting on a daily basis in their outlet and corrects any discrepancies with regard to quality, taste and/or appearance.
• Carries out the service line in their assigned outlet including but not limited to the efficiency of service, presentation and plating.
• Communicates with Asst. Food and Beverage Operations Director for any provision related matters.
• Must be familiar with their assigned galley outlet layout in terms of safety and security and ensure members of his team are fully familiar.
• Monitor Work and Rest hours of all members of their team ensuring ILO guidelines are adhered to.
• Assist in the preparation and implementation of work rotas for their outlet team.
• Monitor performance of their team ensuring that they are working to company, HACCP and USPH guidelines.
• Conducts menu explanation to the Restaurant team in their assigned outlet prior to the start of service.
• Inspect cleanliness and condition of assigned station and services areas and rectify an deficiencies.
• Monitors clear down routines after service and ensures the appearance and condition of all items meet Virgin Voyages standards.
• Notifies Executive Sous Chef of any Sailor complaints raised and seeks to resolve.
• Be familiar with all cruise services/features and activations to respond to Sailor inquiries accurately.
• Responsible for the appearance and cleanliness of their outlet culinary team.

 

SUPER POWER REQUIRED:

• Minimum 3 years’ experience as Sous Chef onboard a Cruise ship or 4/5* hotel/resort.
• Extensive knowledge of food handling procedures with regard to public health standards.
• Demonstrated experience in motivating, leading and engaging a diverse workforce to increase synergy and improve productivity.
• Excellent understanding of food specifications, including but not limited to USDA meat and standards and grading.
• Knowledge of Vessel Sanitation Program regulations and procedures.
• All certificates as required by the STCW code for this position.
• Ability to read, interpret and demonstrate the preparation of recipes.
• Basic knowledge of HACCP rules and regulations.
• Good command of the English LanguageFluent in written and spoken English.