Executive Sous Chef Seabourn

Key Responsibilities

• Assists the Executive Chef in his duties. 
• Assist that all standard operation procedures are in place, adhered to and being followed throughout the ship. 
• Evaluate assigned galley staff as per Seabourn personnel policy. 
• Assist in training sessions for galley staff that is involved in food preparation. 
• Oversee the care, treatment and training on galley equipment. 
• Control inventory and maintenance records of durable (non-food) items. 
• Control hours worked in his team. At the same time to ensure that overtime is kept to a minimum level. 
• Maintain log sheet of all liquors and wines for food preparation in galley. 
• Actively involved in yield and portion control in conjunction with Executive Chef. 
• Assist in training sessions for galley staff that is involved in food preparation. 
• Ensure that waste control is in place, grocery breakage minimized and garbage 
  separation followed. 
• Assist loading on the pier that all-perishable food items are of highest quality before bringing on board. 

Public Health: 

• To be familiar with and execute the Seabourn HESS-MS appropriate to their position.
• Control and monitor cooling logs and blast chiller procedures. Follow up on daily checklists. 
• Maintain physical spot checks in all fresh produce fridges in Main Galley. 
• Supervise butcher shop to ensure that all meat items are being properly handled during storing, defrosting and preparation and to minimize waste. 

Minimum experience and qualification requirements for position:

• • 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
• • Strong command of the English language combined with writing skills
• • 5+ years experience in a 5 star + hotel, cruise ship or high-profile restaurant performing the functions of a similar position
• • 2+ year in same or similar position
• • Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred
• • Preferred knowledge of cruise ship-catering operation
• • Thorough knowledge of food preparation, presentation and preservation procedures. Thorough knowledge of Public Health and Sanitation's regulations and procedures
• • Effective planner, problem solver and ability of successful implementations
• • Ability to execute and follow up on food promotions and other activities that will increase guest cruising experience

Contract length: 4 months on/2 months off

Salary: Please contact the agency in regards salary

Necessary documents:

• CV
• Passport or ID card
• Photo

Attached documents:
Executive Sous Chef.pdf