SOUS CHEFA LEADERSHIP ROLE
As a Shipboard Leader, you represent values and leadership philosophy. You are a
hospitality professional who demonstrates passion for excellence, who takes ownership for your areas of
responsibility, and who believes in empowering your team with the skills, knowledge, and tools to succeed. You
are an exceptional role model and have strong motivation to achieve the companys goals
and objectives. You are flexible, stress resistant, focused, and a truly committed team member.PURPOSE OF POSITION

• The Sous Chef assists the Chef de Cuisine and/or Executive Chef to oversee the entire assigned Galley

operation, by consistently monitoring and checking all food preparation areas over the course of the
day and controlling the opening & service hours of the Service Line.

• You are required to be in charge and in full control of the Galley operation of the assigned area in the

absence of the Chef de Cuisine or/and Executive Chef.

• It is your responsibility to ensure safe, quality food production, and to create a friendly, guest-oriented

service culture to ensure Guest satisfaction and repeat business, which in turn, will increase revenue
and profitability of the company.YOUR RESPONSIBILITIES

• Hold excellent cooking skill, with the flair and creativeness to enhance buffet presentations; control the

breakdown after each service, in conjunction with the Chef de Partie.

• Work closely with the Kitchen Steward in order to accomplish tasks related to inventory, equipment

control & maintenance etc.; countercheck daily Storeroom deliveries, for accuracy; regularly check fresh
produce chillers, together with Galley Management, to avoid shortages/wastage during the cruise ;
ensure proper use of the menu checklist and recipe reviews.

• Ensure that all Galley personnel transport their provisions with the correct utensils.
• Assist in conducting the Dinner Service Line, which includes but is not limited to, ensuring smooth and

efficient service, presentation, and final plating; and tour all outlets during service hours.

• Minimize equipment loss/damage and maintain immaculate cleanliness standards by enforcing clean

as you go work habits in relevant areas, and by applying safe working policies and procedures,
according to all Public Health Policies, and ensuring that all equipment is sanitized and returned
accordingly, after each use.

• Be present during loadings for quality control and assurance; assist the Executive Chef with supervising

the Galley operation and preparing requisitions for all Catering equipment.

• Ensure that the Galley/adjacent areas are ready for any announced and/or unannounced Public Health

inspections, done either by the Ships Management or local authorities (public health inspectors). The
Sous Chef must be present for all inspections; ensure that all menus, recipes, methods, and
specifications are adhered to, and are in line with the quality and cleanliness of all Public Health Policies
and STAR Service Standards.

• Assist the Executive Chef with preparing additional working schedules (Embarkation Day, Special

Functions, etc.) for Galley personnel; have an in-depth understanding of the working hours policies and
procedures; be familiar with crew contracts and work schedule hours/week, to maintain working hours
paperwork and if necessary, correct entries for payroll.

• Lead and support a multi-cultural team, maximizing crew satisfaction, productivity and retention; meet

with Team Leaders on a daily basis for The Daily Reunion, to provide feedback & operational updates
as well as to ensure that your department is performing STAR Service Standards.

• Appoint and enforce specific job responsibilities to all key personnel working under the direction of the

Sous Chef and establish the manner and means to train personnel.

• Provide competent leadership to all direct reports. Responsibilities include, but are not limited to:

Conducting performance reviews, including discipline as needed, ensuring Maritime Labor Convention
(MLC) compliance and onboard training, succession planning, crew communication and recognition.

• Ensure you always wear the appropriate and task specific Personal Protective Equipment (PPE) as

required for your duties onboard. Always use correct lifting techniques to prevent injuries.

• Always uphold impeccable grooming standards within your team by complying with Image and

Uniform Standards.

• Ensure that company property is appropriately secured and protected, especially during rough weather

conditions, to prevent unnecessary loss or damage.

• Positively contribute to achieving/succeeding Culinary KPI goals (quality & financial) for the Culinary

Department; have full knowledge about safety & security procedures and can operate in line with all
Public Health, Environmental and Safety & Security Policies; participate in all training concerning
onboard training, safety & security, fire prevention, evacuation exercises as required by the company.

• Temporarily replace/takeover the Chef de Cuisines position (with necessary training), at any given time.

This document describes the primary activities, duties, and responsibilities of this position. Your manager or
supervisor may assign additional duties and responsibilities to you.YOUR PROFILE:

• A required minimum of 9 years plus experience as a Sous Chef or similar position, within a 5 Star

hospitality and/or restaurant environment; advanced culinary skills, are required.

• Fluent in English - must have excellent English communication skills to clearly interpret and orate

documents, such as menus and recipes. The ability to speak additional languages is an advantage.

• Must have experience in leading multi-cultural teams; flexible, stress resistant, committed team player;

strong administration skills are preferred and must be proficient with PC based databases, spread
sheets, and word processing systems.

• Guest-focused, service-oriented, positive personality, professional appearance and impeccable hygiene

standards are required, with excellent knowledge of all Public Health Policies; team builder with
exceptional work ethic, motivational skills and coaching abilities; must be able to physically handle 50+
lbs. (30KGs) on a daily basis, and work a minimum of eleven hours a day, seven days a week.GUIDELINES AND REGULATIONS
Implement Standard Operating Procedures & STAR Service Standards within the department.
Ensure appropriate appearance and clothing according to the updated Grooming Standards.
The company reserves the right to change/extend this job description if necessary, at any point of time during
her/his employment. Position: Sous Chef
Supervisor:
Direct reports:
Line manager: Executive Chef
Chef de Partie, Assistant Chef de Partie, Cook, Assistant Cook
Chef de Cuisine or/and Executive Che

Kamaxi