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NORWEGIAN CRUISE LINE: EXECUTIVE SOUS CHEF
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Job Description: •Executive Sous Chef is instrumental in organizing an efficient flow of production. Checks all daily events, delegate and follow up.
•Constantly strive to upgrade the food quality and presentation and establish the necessary controls to assure a high level of quality and consistency.
•Assure proper cleanliness and sanitation of galley and food storage areas and equipment in all such area, according to the standards established by land and sea authorities .
•US PH rules have to be fully understood and training and verified on twice a week.
•Check food handling and storage procedure wherever good is handled.
•" Responsible for ensuring that assigned galley operates within the established budgetary guidelines for the vessel." Plan orders for the vessel based off of the budgetary guidelines." Review all food and beverage related costs and consumptions in accordance with financial targets." Ensure that all food expenses are properly recorded against the appropriate budget, and the variations from the budgeted amounts are properly documented." Submit budget requests to the Executive Chef in a timely manner |
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| NORWEGIAN CRUISE LINE CONTACT INFORMATION |
| Website: |
http://www.ncl.com |
| City: |
All/Other |
| Company Description: |
The Executive Sous Chef's primary responsibility is the management of an assigned galley for Norwegian Cruise Line, to ensure that the line's high standards are achieved and maintained within budgetary limitations. Is seen as an inspirational role model by his/her employees. Is a top professional in the field with a passion for the Culinary arts.
This includes all practices, procedures, training and guest satisfaction levels. A procedural approach to managing the entire onboard galley department must be employed, utilizing modern management principles as well as incorporating technological innovations where practical in order to deliver top quality guest service
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Posted on: 11/18/2009 Posted by: todd_cz |
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