Sous Chef
MSC Cruises
Full-time
On-site
United States
Restaurant
Your Purpose
The primary responsibility of the Sous Chef is to maintain efficient operation by constantly analyzing the quality and cost of food production.
Your Impact
• Maintain set budget and monitor time management.
• Provide ongoing training and ensure that the standards set by the Corporate Offices are followed.
• Ensure safe, quality food products and complete guest satisfaction.
• Develop and comply with the systems, procedures, rules, objectives, and timescales set by the organization and take a disciplined approach when undertaking tasks.
• Work within a technical/specialized area of expertise to improve the quality of the service and product provided.
• Ensure full adherence to menus, recipes, methods, and operational specifics provided by the company.
• Conduct food tastings on a daily basis.
• Monitor and assist Section Heads to prepare the daily electronic food requisitions according to the forecasted figures.
• Monitor the Dinner Service Line in the assigned location, to ensure smooth and efficient service, presentation, and final plating.
• Monitor the production and preparation level using the Culinary Checklist.
• Maintain and ensure that Public Health regulations (US, Anvisa, Shipsan, Canadian, Australian, etc.) are followed at all times on board.
• Report any malfunctions and necessary repairs that affect the daily operation in the galley, and that violate Public Health and SMS requirements to the technical department.
• Supervise and monitor the correct application of food safety procedures and food quality requirements related to all processes.
• Ensure that the assigned area of responsibility is ready for the announced or unannounced inspection conducted by Ship Management or local authorities.
• Be present during all inspections.
• Ensure and reinforce the daily Recipe review program with CDP’s and Section Heads. Recipe reviews must be submitted to the culinary department for review and approval.
• Monitor all daily requisitions, especially expensive items (Meat, Fish and Seafood/Flagged items).
• Ensure the portion control chart is followed accordingly.
• Attend all meetings, training activities, or classes related to the assigned position as required.
• Monitor the training and familiarization of new food crewmembers to their new job and living environment.
• Develop a program to train personnel in the appropriate area of responsibility according to standard operating procedures.
• Ensure that the recipe training program is conducted as required.
• Responsible for controlling food and general expenses related to the production in his / her area, set by the Corporate Office Guidelines and Budget.
• Maintain cost control within the department/team.
• Ensure economical work practices are in place to minimize and/or avoid waste.
• Participate in the Cooking Demonstration as required.
• Attend early stand-by for any inspection.
• Supervise activities such as afternoon tea, pool parties, cocktail parties, Main galley, lunch service, and evening duties.
• Assist the Procurement team with storing operations and quality control.
Your Journey So Far
• Advanced culinary skills, leadership, and experience.
• Minimum of 8 years in the profession (Quality Hotels and Restaurants).
• Minimum of 2 years of experience in a management role in a well-recognized luxury hospitality establishment or upscale cruise line.
• Intermediate knowledge on food safety.
• Communicate effectively with the senior management.
• Possess the ability to lead and make decisions.
• Good administrative skills.
• Experienced in coaching subordinates.
• Must be cost and quality conscious.
• Adhere to specific scheduled work hours, yet be flexible if circumstances require it.
• Knowledge of Microsoft programs to include but not limited to, Outlook, Word, Excel, and Power Point.
• Fluent in written and spoken English
Your Essentials
• Passport, visas, certificates as specified by the company and as required for exit from the port of origin and entry into the destination cruising area.
• Food Safety/HACCP or USPH certification.
The primary responsibility of the Sous Chef is to maintain efficient operation by constantly analyzing the quality and cost of food production.
Your Impact
• Maintain set budget and monitor time management.
• Provide ongoing training and ensure that the standards set by the Corporate Offices are followed.
• Ensure safe, quality food products and complete guest satisfaction.
• Develop and comply with the systems, procedures, rules, objectives, and timescales set by the organization and take a disciplined approach when undertaking tasks.
• Work within a technical/specialized area of expertise to improve the quality of the service and product provided.
• Ensure full adherence to menus, recipes, methods, and operational specifics provided by the company.
• Conduct food tastings on a daily basis.
• Monitor and assist Section Heads to prepare the daily electronic food requisitions according to the forecasted figures.
• Monitor the Dinner Service Line in the assigned location, to ensure smooth and efficient service, presentation, and final plating.
• Monitor the production and preparation level using the Culinary Checklist.
• Maintain and ensure that Public Health regulations (US, Anvisa, Shipsan, Canadian, Australian, etc.) are followed at all times on board.
• Report any malfunctions and necessary repairs that affect the daily operation in the galley, and that violate Public Health and SMS requirements to the technical department.
• Supervise and monitor the correct application of food safety procedures and food quality requirements related to all processes.
• Ensure that the assigned area of responsibility is ready for the announced or unannounced inspection conducted by Ship Management or local authorities.
• Be present during all inspections.
• Ensure and reinforce the daily Recipe review program with CDP’s and Section Heads. Recipe reviews must be submitted to the culinary department for review and approval.
• Monitor all daily requisitions, especially expensive items (Meat, Fish and Seafood/Flagged items).
• Ensure the portion control chart is followed accordingly.
• Attend all meetings, training activities, or classes related to the assigned position as required.
• Monitor the training and familiarization of new food crewmembers to their new job and living environment.
• Develop a program to train personnel in the appropriate area of responsibility according to standard operating procedures.
• Ensure that the recipe training program is conducted as required.
• Responsible for controlling food and general expenses related to the production in his / her area, set by the Corporate Office Guidelines and Budget.
• Maintain cost control within the department/team.
• Ensure economical work practices are in place to minimize and/or avoid waste.
• Participate in the Cooking Demonstration as required.
• Attend early stand-by for any inspection.
• Supervise activities such as afternoon tea, pool parties, cocktail parties, Main galley, lunch service, and evening duties.
• Assist the Procurement team with storing operations and quality control.
Your Journey So Far
• Advanced culinary skills, leadership, and experience.
• Minimum of 8 years in the profession (Quality Hotels and Restaurants).
• Minimum of 2 years of experience in a management role in a well-recognized luxury hospitality establishment or upscale cruise line.
• Intermediate knowledge on food safety.
• Communicate effectively with the senior management.
• Possess the ability to lead and make decisions.
• Good administrative skills.
• Experienced in coaching subordinates.
• Must be cost and quality conscious.
• Adhere to specific scheduled work hours, yet be flexible if circumstances require it.
• Knowledge of Microsoft programs to include but not limited to, Outlook, Word, Excel, and Power Point.
• Fluent in written and spoken English
Your Essentials
• Passport, visas, certificates as specified by the company and as required for exit from the port of origin and entry into the destination cruising area.
• Food Safety/HACCP or USPH certification.