Sous Chef (Ushuaia)

(1) Responsibility:

Reports to the Executive Chef

Coordinate the work within the galley department to achieve a smooth running

operation. Coordinate the receipt, preparation and service of food in order to give the best product to the passenger whilst maintaining budgets.

Maintain the high standards of quality and service established in the policies and

procedures in the Manual.

Make sure guidelines and procedures are adhered to in accordance with the ISM

Public Health Manual and that all Food and Beverage areas throughout the ship is prepared for Public Health inspections.

Responsible for the operation of the hot and cold galley area including storing places,

fridges, potato and vegetable preparation room, and all other Food preperation

outlets.

The Sous Chef is directly responsible that all his direct and indirect subordinates are

fully aware of company standards concerning food production, food presentation,

food handling, controlling procedures and the vessel sanitation and health program.

(2) Subordinate Personnel

Chef de Parties, First Cooks, Asst. Cooks, Galley Steward, Galley Utilities

(3) Area of responsibility/General:

The entire food production of the hot galley is the direct responsibility of the Sous

Chef. He is to use the standardized recipes and presentation photos as a guide line.

He is to constantly examine the professional knowledge of his staff and train (re-train)

if required. Training must include physical demonstrations of food preparation.

The Sous Chef is to ensure, that all galley personnel in his section are familiar with

the handling and cleaning procedures of the respective galley equipment. He is to hold and/or arrange training sessions for this purpose and check on the crew to

ensure they understand each aspect of this subject. Daily contact and exchange of

information with kitchen staff.

Work with subordinates and lead them successfully into productive working methods

by setting an example with professional and disciplinary habits. Postúlate en Kit Empleo: kitempleo.com.ar/empleo/pqg6r