He/She assists the Executive Chef in all of his/her specific duties. He/She must be able to assume full responsibility for food preparation activities in the absence of the Executive Chef.
Reports to
The Sous Cook reports directly to the Executive Chef. The entire Galley Staff is subordinate to the Sous Chef, Executive Chef and ultimately to the Hotel Manager.
Subordinate Personnel
1st Cooks
2nd Cooks
3rd Cooks
Baker/Pastry
Cooks
Utility/Cleaners
Areas of Responsibility
He/She is responsible for the food preparation, food service and cleaning procedures for the areas assigned to him.
He/She is responsible for all food storerooms including fridges and freezes.
He/She is responsible for maintenance and cleaning in the respective areas.
He/She takes part in food storage (quality and quantity controls) when required.
General Duties and Responsibilities
He/She maintains the high standard presentation of food and buffets, together with the Executive Chef and is responsible for planning, directing, controlling, cooking and co-ordination.
He/She is responsible for training and supervision of the various section Heads (First Cooks).
He/She participates in all kitchen activities to the agreed standards and to the complete satisfaction of the passengers.
He/She is responsible for the preparation and cooking of food to the highest standards to ascertain an efficient food service.
He/She assures that all food items are prepared and served according to established standards and practices.
He/She is anxious to minimize spoilages and utilize food surpluses.
He/She trains and guides galley personnel on a continuous basis.
He/She forwards suggestions for improvements in raw material, menus, cost savings and equipment.
He/She makes sure that all buffets are well presented.
He/She assures that all food requests are executed to the fullest satisfaction of the passenger in accordance with the Company's policies.
He/She inspects on a regular basis all fridges, switches, plugs and stoves as well as lights and reports any irregularities immediately to the Executive Chef.
He/She is aware of all fire, safety and emergency procedures.
He/She has to work very close with the Maitre and the Provision Master.
Follow up on food complaints and correction.
He/She performs other duties if required since above stated describe only a regular working day.
He/She is prepared to work overtime if requested.
In the absence of the Executive Chef, the First Cook is responsible for the entire galley.
Cleaning and Maintenance
The Sous Chef is responsible for the proper cleaning and sanitary matters for the galley, stores, fridges etc.
He/She ensures that all staff members fulfil these requirements and follows-up on their performance. He/She ensures at all time an up dated USPH standard.
He/She handles all working material and equipment with the necessary care and keeps it well cleaned.
He/She reports all necessary repairs to his/her Superior and follows-up on repairs.
He/She should be familiar with proper sanitation procedures and follow the Public Health requirements.
As our Company grows, so will our need for loyal, skilled management. Therefore our Galley personnel have every opportunity of promotion to higher positions.
Daily routines for the Sous Chef
Morning
Control the preparation of mise en place for dinner. Hors d'oeuvre hot or cold, soup, main dish, sauces, garnishes and desserts.
If necessary assist in Luncheon Buffet preparation and/or during service of same.
Clean work station.
Evening
Get total dinner ready for service Serve dinner
Store leftovers and surpluses in a manner to protect it from contamination
According to following day's menu retrieve food from the various stores
Clean working station according to standard sanitation procedures
Following Routines are to be followed daily
Record passenger and crew meal count
Record all withdrawals from stores and forward them at the end of the month to Hotel Manager
Following Routines are to be followed once a week
Lunch and dinner menu to consist of soup, salad, meat, fish or poultry, vegetable, potatoes or pasta
Following Routines to be followed once a month
Take food inventory (when requested)
Appearance/Personal Hygiene
The appearance of the entire personnel on board the ship reflects the reputation and image of the company; therefore a great deal of emphasis is placed on a professional appearance.
The Company expects you to maintain the highest standard of personal appearance and hygiene at all times.
If in passenger areas full uniform is to be worn: hat, scarf, jacket, name tag, pants and proper shoes.
Have a clean neat personal appearance.
Special attention to grooming, hygiene care and clean and proper uniforms and shoes.
Hair must be well groomed, neat and not extend over the shirt collar and always be kept clean.
A moustache is acceptable if kept neatly trimmed.
Big earrings and big necklaces are not to be worn on duty and more than one moderate size ring is not acceptable.
