- The Sous Chef is responsible for the smooth and efficient running operation of food production areas in their assigned galleys.
- Assist and oversee the electronic requisitioning and ordering process to ensure the proper usage of ingredients.
- Assist the Executive Sous Chef to supervise the Galley operation and to be in line with Company Standards.
- Being present during loadings for quality control/assurance.
- Responsible for controlling and maintaining all equipment distributed to galley staff, ensuring it’s cleaned / sanitized and returned in an acceptable and proper condition after each use.
- Must be familiar with the galley layout in terms of safety and security, must have a full understanding of ship rules/regulations (SMS) and participate in all required Safety Drills/Training.
