Saga Holidays
Location
Abroad | United Kingdom
Job description
YOUR ROLE:
The Executive Sous Chef assists the Senior Executive Chef in the Culinary Operation onboard and ensures that all Sailor’s receive the most fantastic and memorable dining experience by monitoring the quality and standards of service. They provide ongoing training and development of the culinary team ensuring service standards are met, company policies, regulations and SOPs are followed. MAIN DUTIES AND RESPONSIBILITIES • Responsible for the day to day operations of the culinary team, assisting the Executive Chef with food planning, preparation and quality control. • Monitors quality and cost of food production ensuring set budgets are achieved and maintained. • Communicates with the Executive Chef on a daily basis to review menus, Guest comments and complaints to make revisions and improvements. • Manages the financial aspects of the assigned food operation and delivers a weekly report to the Executive Chef. • Assists the Executive Chef in organizing, planning and coordinating any Guest Chef events before and throughout sailing. • Establishes and develops a highly motivated, pro-active galley team that deliver the highest quality orientated service product delivering a cost-effective and ethical operation in line with the Saga Leadership Model. • Liases with the Food & Beverage Storekeeper, Pastry Chef, Executive Chef and Speciality Chefs regarding availability, specifications, standard items lists and delivery logistics, as well as shipboard inventory levels, stock rotation. • Complete daily walkthroughs of all culinary operations including provisions with Executive Chef, Pastry Chef and each Speciality Chef. • Ensure that all galley areas are maintained in accordance with company policy, USPH, SMS, HACCP and safety and environmental regulations. • Assists with developing and maintaining par stocks for food product and equipment. • Monitor that the galley team are adhering to the opening and closing times of each venue. • Assist and work with the Hotel Operations Manager and Executive Chef in Menu implementation and delivery. • Carries out training, coaching and mentoring of the galley team and ensure deputies follow suit. • Responsible for the appearance and cleanliness of all galley team members. • Monitors and ensures with the Executive Chef the correct storage and cold storage of all products according to company standards. • Informs the Executive Chef of all relevant issues regarding the galley operation requesting the appropriate support. • Monitors with the Executive Chef the Crew Dining area and follows up to review overall crew food experience. • Ensures that any Guest requests for special food, diets or allergies are adhered to. • Reports to Technical department any defects or repairs that affect the daily operation in the galley and that potentially violate USPH and/or SMS requirements and monitors repair schedule. • With the Executive Chef, conducts regular spot-checks and inspections of USPH and other Public Health requirements. • Reviews culinary crew rotas with the Executive Chef ensuring that each outlet has the required manpower to deliver a high-quality service. • Monitors all food requisitions to avoid overstocking in the galley storage spaces and unnecessary wastage. • Monitors food wastage to ensure costs are kept to a minimum. • Monitors ILO Work & Rest hours are followed and entered into the time keeping system accurately. • Monitors that all outlets are following the portion control charts. • Responsible for the general cleanliness of all galley outlets in conjunction with the Health & Hygiene Officer and Chief Kitchen Steward. ADDITIONAL RESPONSIBILITES: • Prepare appraisals for individuals under their remit in accordance with company policies. • Attends passenger functions as required by Head of Department. • Partake in inspections, trainings and meetings as required by Head of Department. • Ensures that the set standards are kept, and staff members work according to their respective job descriptions. • Demonstrate the Saga Values. • Provide Exceptional Experiences every day for Guests and Colleagues. SKILLS REQUIRED: • Previous experience as Executive Sous Chef onboard a Cruise ship or 4/5* hotel/resort. • Excellent organizational skills and able to juggle several operations in one go. • Demonstrated experience in motivating, leading and engaging a diverse workforce to increase synergy and improve productivity. • Passionate about people and able to handle guest complaints with a smile!• All certificates as required by the STCW code for this position. • Excellent understanding of food specifications, including but not limited to USDA meat and standards and grading. • Knowledge of Vessel Sanitation Program regulations and procedures. • Experience of budgeting and cost control, including working with Inventory reports, food cost reports and monthly financial statements. • Good command of the English LanguageJob tags
Salary
