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 preparation 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 ...