Operational:

- Monitor an area of the galleys assigned by the Executive Chef accountable for the results.
- Work with the Assistant Food Manager or Buffet Manager in order to accomplish tasks related to equipment control and maintenance.
- Coordinate with the Assistant Food Manager or Buffet Manager to assure compliance with Shipsan, the European sanitation program and USPH Rules and regulations regarding tra ining.
- Coordinate with the Chef to establish working schedules for all Cooks.
- Monitor working hours for all Cooks.
- Completes overtime report for payroll purposes.
- Have working knowledge of established quality standards and company policies in order to sup ervise subordinates.
- Possess complete knowledge of Shipsan/United States Public Health rules and regulations and ensure compliance on a daily basis throughout the entire operation.
- Ensure the galley cleaning schedule set up by the Executive Chef is followed by everyone after each service, exercising proper methods to minimize equipment damages.
- Guarantee that all equipment distributed to the Cooks that requires cleaning, sanitizing, and return to the Chef’s office, is done.
- Ensure that all Cooks are in proper, well -maintained uniforms, with special attention to those working in publ i careas.
- Oversee personal appearance and hygiene to guarantee that it is in accordance with company policy.
- Ensure that the Galley is ready for any announced or unannounced Shi psan/USPH inspections done by either the shipboard management or Shipsan/USPH inspectors.
- Provide any necessary or required training to new crewmembers and follow up on their progress.
- Maintain the quality and consistency in taste, according to recipes and photos provided by the Main Office.
- Communicate daily with the Provision Master to check on product availability and current food cost.
- Monitor food production, and record the leftover covers using the provided forms.
- Collect and file all daily re-caps compiled by the Heads of the Sub-Departments.

- Control and provide daily food requisitions to the Provision Master for preparation the next day in accordance with the Executive Chef’s forecast or the EPR WYSE system if applicable.
- Ensure that Cooks observe the Company’s Rules and Regulations with regard to the transport of food and provisions from store/preparation rooms to the galleys .
- Receive all left-over food from the buffets and food lines. Determine what food should be kept and what should be discarded.
- Coordinate with the Restaurant Manager and the Buffet Manager regarding the set-up of the Food Line for the Restaurant Personnel, ensuring that there is a variety and proper quantities.
- Issue requisitions for catering equipment necessary for the smooth running of the operation, or are fully capable of handling the WYSE system if applicable.
- Ensure that the HACCP program is followed correctly.
- Be on standby each time the ship is subject to a Shipsan/ USPH inspection.

Minimum experience and qualification requirements for position:

Fluent in written and spoken English
Must be able to communicate effectively with the senior management
Possess a culinary school degree
Minimum of five years experience as First Cook/Sous -Chef in a hotel or a convention banqueting service or ship’s experience.
Equivalent combination of education and experience

Contract length: 5 months on / 2 months off

Salary: 3000 $ avarage

Necessary documents:

CV
Passport or ID card
Photo

Attached documents:
Sous Chef Marella.pdf