Job Details

What's expected

What You’ll be Up to :

● Responsible for the day to day operations of the culinary team, assisting the Snr.

Executive Chef with food planning, preparation and quality control

● Monitors quality and cost of food production ensuring set budgets are achieved and

maintained

● Communicates with the Snr. Executive Chef on a daily basis to review menus, Sailor

comments and complaints to make revisions and improvements

● Manages the financial aspects of the assigned food operation and delivers a weekly

report to the Snr. Executive Chef

● Assists the Snr. Executive Chef in organizing, planning and coordinating any Guest Chef

events before and throughout sailing

● Establishes and develops a highly motivated, pro-active culinary team that delivers the

highest quality-orientated service product delivering a cost-effective and ethical

operation

● Liaises with the Food & Beverage Storekeeper, Executive Pastry Chef, Snr. Executive

Chef and Executive Chefs regarding availability, specifications, standard items lists and

delivery logistics, as well as shipboard inventory levels, stock rotation

● Completes daily walkthroughs of all culinary operations including provisions with Snr.

Executive Chef, Executive Pastry Chef and each Executive Chef

● Ensure that all culinary areas are maintained in accordance with company policy, USPH,

SMS, HACCP and safety and environmental regulations

● Assists with developing and maintaining par stocks for food product and equipment

● Monitors that the culinary team adheres to the opening/closing times of each venue

● Assists and works with the Corporate Chefs in Menu implementation and delivery

● Carries out training, coaching and mentoring of the culinary team and ensures deputies

follow suit

● Responsible for the appearance and cleanliness of all culinary team members

● Monitors and ensures with the Snr. Executive Chef the correct storage and cold storage

of all products according to company standards

● Informs the Snr. Executive Chef of all relevant issues regarding the culinary operation

requesting the appropriate support

● Monitors with the Snr. Executive Chef the Crew Dining area and follows up to review

overall crew food experience

● Ensures that any Sailor requests for special food, diets or allergies are adhered to

● Reports to technical department any defects or repairs that affect the daily operation in

the galley and that potentially violates USPH and/or SMS requirements and monitors

repair schedule

● With the Snr. Executive Chef, conducts regular spot-checks and inspections of USPH

and other Public Health requirements

● Reviews culinary crew rotas with the Snr. Executive Chef ensuring that each outlet has

the required manpower to deliver a high-quality service

● Monitors all food requisitions to avoid overstocking in the galley storage spaces and

unnecessary wastage

● Monitors food wastage to ensure costs are kept to a minimum

● Monitors ILO Work & amp; Rest hours are followed and entered into the time keeping

system accurately

● Monitors that all outlets are following the portion control charts

● Responsible for the general cleanliness of all galley outlets in conjunction with the

Sanitation Officer and Kitchen Steward

Job Description

We’re on an exciting journey to create one of the most irresistible travel brands in the world and

are building an epic team to help make our ambition a reality. We are on the hunt for a super

talented ‘someone’ who enjoys training & developing fellow crew members in the kitchen! Are

Sous the special someone we’ve been searching for? If you are, keep reading!

There's never too many Executive Sous Chefs in the kitchen! Our culinary experience is a

unique offering and we need someone who’s got the chops to manage the chops.

In other words, this ‘someone’ needs to know how to Make Ship Happen. Your excellent

attention to detail and self-starter mentality means you can think quick on your feet and keep

calm when ship gets real. Ultimately, we won’t be able to remember how we got by without you.