The Sous Chef is to assist the Executive Chef in the supervision and operation of the galleys as set by the rules and regulations of the company.
Essential Duties and Responsibilities
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 training.
• 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 supervise 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 public areas.
• 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 Shipsan/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.
Training & Development
• Attend all meetings, training activities or classes related to assigned position as required.
Safety Responsibilities
• Maintain a safe and sanitary environment for all guests and crew members.
• Follow proper procedures and instructions at all times to prevent damage of any kind to ship or company property.
• Know and comply with Shipsan, the European sanitation program, and United States Public Health
Rules and Regulations pertaining to assigned working area.
• Participate in safety drills as required.
• Comply with Marella Cruises’ Safety and Pollution Prevention Program
• Comply with Marella Cruises’ Operating Procedures Resources.