Sous Chef
India
• Oversees, supervises, coaches, supports, and assesses each direct report's performance (working with the Executive Chef/Chef to do so).
• The Executive Chef/Chef will schedule a specific section of the galleys for each Sous Chef, and they will be responsible for achieving the anticipated outcomes.
• Creates work schedules for each Cook in collaboration with the Chef.
• Keeps track of every cook's working hours and fills out an overtime report for payroll.
• Gives the new crew members the appropriate instruction and monitors their development.
possesses extensive knowledge of shipboard training, time and attendance protocols, contracts, and work schedule hours/week.
• Gets in touch with the Provision Master and Executive Chef every day to find out what products are available.
• Manages and supplies daily food requisitions based on food cost and the Executive Chef/Chef projection for the following day's preparation.
• Assures proper implementation of the HACCP program.
• Every time the ship is scheduled for a USPH inspection, it must be present in an early standby.
• This job is in charge of keeping costs under control by making sure that documents, supplies, equipment, and reports are used, handled, and maintained properly.
SUMMARY
• Four to five years of relevant experience working on cruise ships or in large hotels and resorts; • Excellent written and spoken English communication skills.
• Requires degree from culinary school.
• Outstanding managerial abilities in a dynamic, multicultural setting.
• Excellent staffing, organizing, regulating, assessing, coaching, and planning abilities.
• Outstanding interpersonal, problem-solving, communication, and decision-making abilities.
Salary - Not Disclosed
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