The Sous Chef is responsible for supervising galley operations, ensuring consistent adherence to recipes, maintaining production quality, safety standards, and overall presentation.
Key Responsibilities
- The role involves supervising product delivery in the assigned Galley section, ensuring consistency by adherence to recipes, adequate production quantities, correct execution methods, and picture presentation.
- Sous Chefs control mise-en-place during preparation and frequent tastings, driving consistency through recipe accuracy, production quantities, and presentation.
- They successfully supervise production schedules and Galley manning, coordinating with the other Sous Chefs and department heads.
- They contribute to food and beverage improvement strategies as directed by the Executive Chef or Food and Beverage Director.
- Sous Chefs supervise Galley staff during operational activities,
monitoring compliance with production and storage requirements.
- They conduct daily briefings with staff and ensure Chefs De Partie conduct station briefings.
- Sous Chefs observe crewmembers' performance and provide prompt correction, improvement, or reinforcement.
- They also control production levels based on guest demand and inform the Executive Chef of changes or discrepancies.
Skills, Knowledge & Expertise
- Formal qualification in Culinary Arts from a recognized culinary training institution.
- Minimum of six years’ experience in a high-volume hotel or food service environment, including prior cruise ship experience.
- At least two years in a leadership role as Sous Chef or higher.
- Proficient knowledge of international cuisine and recipes, with the ability to execute diverse culinary styles to a high standard.
- Proven ability to adapt production methods to optimize cost efficiency.
- Demonstr
📌 Sous Chef (Colombia)
🏢 Princess Cruises
📍 Colombia
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