The Sous Chef manages the financial aspects of the assigned food operation, prepares a variety of reports and letters utilizing personal computer system and equipment. He/ she observes and evaluates employees and work procedures to ensure quality standards and services are met. The Sous Chef monitors the assignment of duties and responsibilities to employees. He/ she reviews food requisitions from the various workstations and forwards to Executive Sous Chef for final approval. The Sous Chef Manages and coordinates activities of various workstations engaged in preparing, timing and cooking. Job description: the Sous Chef is responsible for the day to day operations of the galley staff, assisting the Executive Chef with the food planning, preparation and quality control. Possibilities for promotion to Executive Chef position. Executive Sous Chef salary range: $3800-6500 U.S. Approved certification or culinary school degree-granting program completion required.
Must speak English clearly and distinctly, write and read English in order to understand written procedures, give and receive instructions in written and verbal forms. Must posses the ability to manage international staff in a positive and productive manner. Cruise Ship Executive Sous Chef Job Requirements: five to seven years in subordinate position on board and/or 4-5 star hotels, restaurants or high volume food service facilities. She/he collaborates with the Executive Chef to plan menu requirements, serving arrangements, guest comments and other related details and also collaborates with the Provision Master to ensure the highest quality, delivery and storage of all food items.
He/ she trains and monitors all levels of cooks and chefs for proper skill and service. The Executive Sous Chef manages the financial aspects of the assigned food operation, prepares a variety of reports and letters utilizing personal computer system and equipment. He/ she meets with the Sous Chef to review guest comments to implement revisions and improvements. He/ she communicates with the Executive Chef on daily basis, reviews menus to estimate food and time requirements. Job description: responsible for the day to day operations of the galley staff, assisting the Executive Chef with the food planning, preparation and quality control. He/ she reports to the ship's Food and Beverage Manager and. The Executive Chef is responsible for the entire galley staff, food planning, quality control, directs all the culinary and associated activities throughout the vessel either personally or through subordinate managers and supervisors. Read below the various Chef job descriptions and salary ranges. In general the galley department offers the following cruise ship jobs: Executive Chef / Chef De Cuisine, Executive Sous Chef, Sous Chef, Chef De Partie, Demi Chef De partie, Commis 1 (First Cook), Commis 2 (Second Cook), Commis 3 (Third Cook), Cook Trainee, Crew Cook / Crew Cook Assistant / Crew Cook Trainee, Crew Cook Utility / Crew Messman, Provision Master/ Storekeeper, Assistant Provision Master/ Storekeeper, Pastry Chef, Assistant Pastry Chef, Pastry Man, Pastry Trainee, Baker Supervisor, Baker Trainee, Galley Steward / Galley Cleaner, Dishwasher / Pot Washer.
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A cleaning crew (utility division) washes all of the dishes and tableware (including the pots and pans), changes the table cloths, vacuums the floors, and cleans the windows and bar areas. With all of this food preparation and dining, there has to be a team responsible for cleaning up after the passengers and cooks. The cold galley positions include baking, pastry, and buffets. The hot galley positions include all types of cooking - vegetables, fish, soup, and grill. The galley is usually divided into the hot galley and cold galley. There are dozens of jobs in the galley (kitchen), many of which require extensive prior restaurant or cruise ship experience. Register for Cruise Ship Culinary Jobs Now!
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