Executive Sous Chef

POSITION SUMMARY

Reports directly to the Executive Chef and manages the activities of a large section of the galle

yengaged in preparing and cooking soups, meats, vegetables, desserts, and other foodstuffs served in a variety of dinning venues onboard the vessel

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ESSENTIAL DUTIES AND RESPONSIBILITI**

ES

All duties and responsibilities are to be performed in accordance with Royal Caribbean International’s The Royal Way, SQM standards, USPH and HACCP guidelines, environmental, and work place safety policies and procedures. Each shipboard employee may be required to perform all functions in various food service venues and galleys throughout the sh

ip.

In accordance with Royal Caribbean International’s philosophy of Anchored in Excell ence, each employee conducts oneself in a professional and courteous manner at all times. This consists of physical and verbal interactions guests or fellow shipboard emplo y ees and/or in the presence of guest contact and c rew ar

eas.

1. Each culinary shipboard employee reports to their workstation assignment on time and properly groomed and dressed according to Royal Caribbean International’s The Royal

Way.2. Manages the financial aspects of the assigned food operation, including the successful identification of expense reduction through cost control. Records and review the production and operational data on specified forms. Analyzes operational problems such as over production, wastage, pilferage, and establishes controls. Reviews the food requests against production levels to determine appropriate needs and approves amounts accordingly. Prepares a variety of reports and correspondence utilizing Company and or personal computer system and equipment. Utilizes reports and data as a tool to enhance product, control production quantity, develop crew member and communicate to shore side support

team.3. On a daily basis, meets with the Executive Chef, to review the requirements of the day’s meals and timeframes for restaurant service. Forecast menu planning, special events, itinerary changes, to estimate food and time requirements to ensure speed and efficiency. Meets with Sous Chef to review daily special requests and special event. Review guest comments on all food and service related dining experience, make notes of all complains and offer revisions and improvem

ents.4. Maintains food cost at reasonable levels without affecting quality of set standards. Reviews and approves the food requisitions on designated workstations as per discretion of the Executive Chef. Requires the items be requisitioned in correct quantities, within acceptable timeframes and in accordance with established control proced

ures.5. Shares responsibility with the Executive Chef and Provision Master to ensure the highest quality, delivery and storage of all food items. Participate in quality spot checking and monitoring the loading of provisions at the docks. Report and document any deficient product to the Executive Chef and Inventory Manager, ensuring of approved quality product will be utilized in all ve

nues.6. Monitors and manages the various workstation functions. Monitors the assignment of duties and responsibilities of employees to ensure the speed and efficiency of the operation. Observes and evaluates employees and work procedures to ensure sufficient food items are prepared, set up and presented according to set Corporate Culinary Stan

dard.7. Instrumental in training of all Culinary Employee, from Commis to Sous Chefs for proper skill and service. Conducts training, consisting of but not limited to new recipes, cooking techniques, proper use of equipment, safety, deep fat fryer, USPH & HACCP, OPP protocols & knowledge, ACF training and any other updates/upgrades in system & procedure onboard. Provides on-the-job training by strengthening their current performance and preparation for possible advancement on available upper posit

ions.8. Tests equipment to ensure accuracy of temperature gauges, heating or cooling elements and more. Reports all malfunctions and requests for necessary repairs and ensure follow up. Advised the Culinary Operations Coordinator in regards to all pending request so it can be recorded in the Executive Chefs Voyage Report AVO log. Collaborate with the Facilities Manager team the status of preventive maintenance for all galley equip

ment.9. Conducts tasting panel with or without the Executive Chef before service for all meal period in different food venues throughout the ship including crew dining. Ensures the workstation teams prepare food items consistently of high culinary standards and in accordance with Set Corporate Culinary Standards, regarding taste, consistency and attractive presenta

tion.10. Attends, conducts and monitors USPH and HACCP inspections to ensure highest in compliance standard for sanitation and cleanliness in every work station. Monitor workstations and staff for adherence to those procedures. Ensure Team knowledge and know how to use the appropriate HACCP logs as a means of food safety con

trol.Regularly spot check if all logs are filled up correctly and delivered in the Chefs office for fi

ling.11. Constantly train & coach culinary team members in regards to achieving food cost target, correct storage by following FIFO and utilization of over production in the assigned area. Initiate daily spot check of internal food storage- dry, cold and fr

ozen.12. Together with the Sous Chef layout and establish dynamic work schedule that matchs the service needs for each and all venues. Maximize the use of available work force, incurred productivity of assigned par level and fund a work schedule complying with the flag state requirements regarding work and rest hours. Collaborate with the Culinary management team in conducting weekly audit of Time Cards versus Kronos system e

ntry.13. Works with all galley personnel in a cooperative, productive and cost effective manner by enforcing all food service protocols for all dining venues, including but not limited to Dining room, Specialty dining, Windjammer, Crew dining, My Time Dining, Kids dining, Ethnic food offerings & Special dietary needs on a day to day b

asis.14. Recommends measures to improve work place safety procedures, employee performance, knowledge and development, promote cross training within workstations and engaged them to all training provided by the com

pany.15. Attends meetings, training activities, courses and all other work-related activities as requ

ired.16. Performs related duties as required. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position. Shipboard employees will be required to perform any other job related duties assigned by their supervisor or manage

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QUALIFIC**

ATIONSHiring Require

ments:· Proof of Chef apprenticeship completion or equiva

lency.· Six to eight years experience cooking and preparing food in a 4 or 5 star hotel, restaurant or high volume food service facility. Written references from former employers are req

uired.· Ability to read, interpret and demonstrate the preparation of recipes for all basic meat, fish, sauce and side dishes according to Royal Caribbean International’s The Royal Way. The demonstration includes advanced cooking methods such as braise, sauté, broil and grill and the use of a variety of knifes to slice, dice, chop, julienne

, etc.· Extensive knowledge of food handling procedures with regard to public health stan

dards.· Ability to work positively and cooperatively in a diverse team environment to meet overall established timeframes for the entire food service operation. Ability to communicate tactfully with, department heads, coworkers and other shipboard employees to resolve problems and negotiate resolu

tions.· Demonstrated aptitude for the financial aspects of a food operation, including the successful identification of expense reduction through cost control. Demonstrated aptitude for the management of headcount within assigned area, as it relates to and supports the business needs of the v

essel.· Knowledge of principles and processes for providing customer and personal service including needs assessment, problem resolution and achievement of quality service stan

dards.· Knowledge of policies and practices involved in the human resources fun

ction.· Ability to manage the international staff in a positive and productive manner by motivating, developing and managing employees as they work. Ability to utilize and administer the disciplinary action process through coaching and counseling to improve performance or terminate emplo

yment.· Working knowledge of computers, internet access, and the ability to navigate within a variety software packages such as Excel, Word, and Power

Point.· Completion of high school or basic education equivalency pref

**erred.

Language Requir**

ements:· Ability to speak English clearly, distinctly and cordially with

guests.· Ability to read and write English in order to understand and interpret written procedures. This includes the ability to give and receive instructions in written and verbal forms and to effectively present information and respond to questions from guests, supervisors and co-w

orkers.