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SEABOURN CRUISES: EXECUTIVE SOUS CHEF
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Job Description: •Essential Functions
•• Assist to strives food cost targets and savings for the entire operation as determined by the company’s budget.
•• Assist to maintain the company standards for food service and to achieve the yearly goal for the galley scores in the guest comment cards.
•• Assist that all standard operation procedures are in place, adhered to and being followed throughout the ship.
•• Ensures that all pertinent Environmental Compliance Plan (ECP) and Safety Management System (SMS) and Public Health (US/UKPH) standards are being upheld.
•• Supervise butcher shop to ensure that all meat items are being properly handled during storing, defrosting and preparation and to minimise waste.
•• Supervise pastry and bakery to ensure that all baked goods are prepared with a minimum of waste.
•• Evaluate assigned galley staff as per Cunard personnel policy.
•• Setting up “Art Culinaire” cooking demonstrations and “Celebrity Guest Chef” programs, which are determined by the company.
•• Actively involved in yield and portion control in conjunction with Executive Chef.
•• Control that the company’s food program and basic menu cycles are in place and followed according operating procedures and policies.
•• Supervise crew menu cycle to make sure that sufficient and well-balanced food is prepared and served. |
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| SEABOURN CRUISES CONTACT INFORMATION |
| Website: |
http://www.seabourn.com |
| City: |
All/Other |
| Company Description: |
JOB DESCRIPTION Position Title: Executive Sous Chef Department: Hotel Reports to : Executive Chef Date Prepared: October, 2004 Job Summary Management of all shipboard food preparation to ensure that the line’s high culinary standard of cuisine is maintained within the budgetary limitation established as company policy. Assists the Executive Chef in his duties. Position directly supervised: Chief Butcher, Executive Pastry Chef and Chief Baker.
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Posted on: 11/18/2009 Posted by: todd_cz |
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