Sous Chef for Swan Hellenic Cruises

V.Ships Leisure is looking for a Sous Chef on behalf of Swan Hellenic Cruises.

Key Responsibilities:

• Adherence to the company’s health and hygiene standards in line with the acceptable Public Health Sanitation Programs and EU SHIPSAN procedures.
• Supervising the safe operation and working practice of the galley department and any related matters affecting the safety of the ship, guests, and crew.
• Informing the Executive Chef immediately of any occurrence affecting the safe operation of the ship or the safety of persons onboard and/or the quality of services offered to guests.
• Liaising with other departments to ensure safe food temperatures throughout preparation and service.
• Ensuring the welfare and discipline of all members of the galley department, including behaviour whilst in guest public areas, in accordance with company policies and procedures.
• Supervising the completion, checking and filing of food safety record logs in accordance with the acceptable Public Health Sanitation Programs and EU SHIPSAN procedures.
• Reporting defects or malfunctions of safety equipment and appliances e.g. expired or empty fire extinguishers, defective fire doors, broken or missing lifejackets, broken fire buttons, safety posters missing, etc.
• Supporting the Executive Chef in ensuring galley personnel are qualified in food hygiene to a level commensurate with the type of food they handle and as determined by the acceptable Public Health Sanitation Programs and EU SHIPSAN procedures.
• Reporting defective galley equipment and required maintenance immediately to ensure the safe and hygienic operation of the ship.
• Participating fully in safety drills and statutory inspections commensurate to the role and as per company policies and procedures.
• Supporting the Executive Chef in ensuring minimum galley manning to comply with the In-Port Manning plan in accordance with international maritime law.
• Supporting the Executive Chef in ensuring departmental compliance with the Maritime Labour Convention directive on working hours.
• Supervising the team in applying correct security measures.
• Environmental stewardship is central to this role and the entire operation of the ship.
• This role will engage in, comply with and promote all environmental regulations and policies, actively working with the galley team and guests to promote sustainability and protection of the environment in all aspects of life on board.
• Supporting the Executive Chef in the efficient day to day management of the galley department, including, but not limited to, managing, monitoring, developing and training team members, ensuring an efficient and cost-effective food service operation.
• Supporting the Executive Chef in ensuring the adequate resourcing of teams, completing appraisals, identifying development opportunities and supporting supervisory staff to guide, motivate and direct their respective teams.
• Supervision of the following ranks: Chef de Partie, Pastry Chef, Confectioner, Baker, 2nd Cook, Asst. Cook, Kitchen Steward, Galley Utility.
• Supporting the Executive Chef in achieving the lowest possible food cost and minimum waste while providing food for guests, officers and crew to a quantity and standard that ensures customer satisfaction across all areas.
• Supervising galley orders to achieve efficient consumption analysis against the menu cycle and food cost, supervising and training staff where necessary.
• Ensuring the quantity and quality of goods received in to the section meets the acceptable Public Health Sanitation Programs and EU SHIPSAN standards, immediately reporting any discrepancies to the Executive Chef and logging them.
• Ensuring cleaning standards and schedules for the galley, preparation rooms, refrigerators, ambient store cupboards and ice machines are adhered to and logs maintained in accordance with the acceptable Public Health Sanitation Programs and EU SHIPSAN procedures.
• Ensuring adherence to galley schedules in accordance with operational needs and the Maritime Labour Convention.
• Supervising the handling and preparation of meat, poultry, fish, seafood and ready to eat products to ensure the highest standards of food hygiene, food safety and dish presentation at every stage.
• Ensuring the correct breakfast, lunch, afternoon tea and dinner buffet setup and food replenishment in accordance with the acceptable Public Health Sanitation Programs and EU SHIPSAN procedures.
• Ensuring the correct Mess Room buffet setup and food replenishment in accordance with the acceptable Public Health Sanitation Programs and EU SHIPSAN procedures.
• Ensuring the effective supervision of the food preparation area.
• Assisting the Executive Chef in meeting the specific dietary needs of guests, officers and crew.
• Ensuring effective communication and teamwork between the galley and dining room.
• Reporting maintenance defects in line with company policies and procedures.
• Supporting the Executive Chef to ensure effective complaint resolution in response to guest complaints.
• Completing daily, weekly and end of cruise reports and documentation in accordance with company policy and procedures.
• Ensuring the efficient supervision of dish and pot wash areas.
• Overseeing the effective supervision of garbage duties to ensure safe disposal and environmental compliance in accordance with company policy and procedures.
• Ensuring daily meal count completion and reporting in accordance with company policy and procedures.
• Supporting Hotel Store Manager in responsibility for ensuring effective loadings.

Education/Experience/Qualifications:

• Valid STCW certificates
• Seamans Book
• Ship Experience