JOB PURPOSE
An exciting opportunity exists for a world class Executive Sous Chef to join our newly created luxury travel brand “Explora Journeys”. The primary responsibility of the Executive Sous-Chef is to assist the Senior & Executive Chef to maintain an efficient operation of all food production areas by constantly analyzing the quality and cost of food production.
KEY ACCOUNTABILITIES
• Oversee the entire food operation with the Senior & Executive Chef ensuring that all food outlets and service hours are in accordance with company standards.
• Ensure full adherence to menus, recipes, methods and operational specifics provided by the company.
• Maintain set budget and monitor time management.
• Ensure safe, quality food products and complete guest satisfaction.
• Create a positive and innovative atmosphere and when necessary, go beyond the call of duty in order to achieve key objectives.
• Create destination dishes and new dishes, concepts and ideas.
• Maintain and ensure that Public Health regulations (US, Anvisa, Shipsan, Canadian, Australian, etc.) are followed at all times on board.
• Review the Equipment Inventory with all personnel involved monthly.
• Report any malfunctions and necessary repairs that affect the daily operation in the galley, and that violate Public Health & SMS requirements to the Technical department.
• Ensure that all the HACCP procedures are applied at all times and followed accordingly.
• Communicate with guests in a positive and composed manner.
• 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.
• Visit food preparations stations and conduct a random food tasting to ensure quality and presentation are up to standards.
• Keep in direct communication flow with the Procurement team for any provision-related matters (slow and non-moving item list, inventory, standard products, maintaining par levels, FIFO).
• Inform the management team of culinary updates and recent changes (recipe discrepancies, Culinary Operations Manual, provisions, etc.) and conduct unannounced spot checks as necessary.
• Check all food requisitions to avoid overstocking in the galley storage spaces and unnecessary waste.
• Acquire approval from the Executive Chef to make any changes in the operation/menu.
• Monitor all daily requisitions, especially expensive items (Meat, Fish and Seafood/Flagged items)
• Check all storerooms on a frequent basis ensuring that FIFO is applied to minimize/avoid spoilage.
• Enforce and conduct meetings with all galley staff for USPH and general information.
• Participate in the menu tastings on a daily basis
• Responsible for general cleanliness of all Galley Outlets in conjunction with the Executive chef and Kitchen Steward.
• Mentor, develop and provide on-the-job training to subordinates to strengthen current performance and in preparation for future advancement.
• Participate in the daily Chefs Meeting to discuss forecasted figures, issues encountered, and the day-to-day operation/activities.
• Evaluate crew members for potential promotion and incentive program.
QUALIFICATIONS (skills, competencies, experience)
• High School education or international equivalent.
• Minimum of five years food related experience and/or training.
• Equivalent combination of education and experience.
• Fluent in written and spoken English.
• Possess ability to lead and make decisions, prioritize tasks and work independently.
• Good administrative skills.
• Must be cost and quality conscious.
• Work with international team members.
• Perform assigned duties under pressure (time constraints).
• Strong organizational, interpersonal and communication skills.
• While performing the duties of this job the employee is regularly required to: stand; use hands to finger, handle or feel; reach with hands and arms.
• The employee must be able to lift or move up to 55 pounds (25 kilograms) without assistance.
VISA REQUIREMENTS (if any)
Possess a valid passport and seaman book if available.