Key Accountabilities

  • He/She assists the Executive Chef in all of his/her specific duties. He/She must be able to assume full responsibility for food preparation activities in the absence of the Executive Chef.

Reports to

  • The Sous Cook reports directly to the Executive Chef. The entire Galley Staff is subordinate to the Sous Chef, Executive Chef and ultimately to the Hotel Manager.

Subordinate Personnel

  • 1st Cooks
  • 2nd Cooks
  • 3rd Cooks
  • Baker/Pastry
  • Cooks
  • Utility/Cleaners

Areas of Responsibility

  • He/She is responsible for the food preparation, food service and cleaning procedures for the areas assigned to him.
  • He/She is responsible for all food storerooms including fridges and freezes.
  • He/She is responsible for maintenance and cleaning in the respective areas.
  • He/She takes part in food storage (quality and quantity controls) when required.

General Duties and Responsibilities

  • He/She maintains the high standard presentation of food and buffets, together with the Executive Chef and is responsible for planning, directing, controlling, cooking and co-ordination.
  • He/She is responsible for training and supervision of the various section Heads (First Cooks).
  • He/She participates in all kitchen activities to the agreed standards and to the complete satisfaction of the passengers.
  • He/She is responsible for the preparation and cooking of food to the highest standards to ascertain an efficient food service.
  • He/She assures that all food items are prepared and served according to established standards and practices.
  • He/She is anxious to minimize spoilages and utilize food surpluses.
  • He/She trains and guides galley personnel on a continuous basis.
  • He/She forwards suggestions for improvements in raw material, menus, cost savings and equipment.
  • He/She makes sure that all buffets are well presented.
  • He/She assures that all food requests are executed to the fullest satisfaction of the passenger in accordance with the Company's policies.
  • He/She inspects on a regular basis all fridges, switches, plugs and stoves as well as lights and reports any irregularities immediately to the Executive Chef.
  • He/She is aware of all fire, safety and emergency procedures.
  • He/She has to work very close with the Maitre and the Provision Master.
  • Follow up on food complaints and correction.
  • He/She performs other duties if required since above stated describe only a regular working day.
  • He/She is prepared to work overtime if requested.
  • In the absence of the Executive Chef, the First Cook is responsible for the entire galley.

Cleaning and Maintenance

  • The Sous Chef is responsible for the proper cleaning and sanitary matters for the galley, stores, fridges etc.
  • He/She ensures that all staff members fulfil these requirements and follows-up on their performance. He/She ensures at all time an up dated USPH standard.
  • He/She handles all working material and equipment with the necessary care and keeps it well cleaned.
  • He/She reports all necessary repairs to his/her Superior and follows-up on repairs.
  • He/She should be familiar with proper sanitation procedures and follow the Public Health requirements.
  • As our Company grows, so will our need for loyal, skilled management. Therefore our Galley personnel have every opportunity of promotion to higher positions.

Daily routines for the Sous Chef

  • Control the preparation of mise en place for dinner. Hors d'oeuvre hot or cold, soup, main dish, sauces, garnishes and desserts.
  • If necessary assist in Luncheon Buffet preparation and/or during service of same.
  • Clean work station.
  • Get total dinner ready for service Serve dinner
  • Store leftovers and surpluses in a manner to protect it from contamination
  • According to following day's menu retrieve food from the various stores
  • Clean working station according to standard sanitation procedures
Following Routines are to be followed daily
  • Record passenger and crew meal count
  • Record all withdrawals from stores and forward them at the end of the month to Hotel Manager
Following Routines are to be followed once a week
  • Lunch and dinner menu to consist of soup, salad, meat, fish or poultry, vegetable, potatoes or pasta
Following Routines to be followed once a month
  • Take food inventory (when requested)

Appearance/Personal Hygiene

  • The appearance of the entire personnel on board the ship reflects the reputation and image of the company; therefore a great deal of emphasis is placed on a professional appearance.
  • The Company expects you to maintain the highest standard of personal appearance and hygiene at all times.
  • If in passenger areas full uniform is to be worn: hat, scarf, jacket, name tag, pants and proper shoes.
  • Have a clean neat personal appearance.
  • Special attention to grooming, hygiene care and clean and proper uniforms and shoes.
  • Hair must be well groomed, neat and not extend over the shirt collar and always be kept clean.
  • A moustache is acceptable if kept neatly trimmed.
  • Big earrings and big necklaces are not to be worn on duty and more than one moderate size ring is not acceptable.
  • Smoking is not permitted while on duty.
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