Sous Chef – Disney Cruise Line – Yogyakarta

Job Description

Tasks and Responsibilities :

• Monitor and ensure all culinary standards and allergy guidelines are adhered to
• Working knowledge of luxury food items such as Caviar, Lobster, Truffles, Sweetbread etc.
• Assist de CDC in menu planning, inventory and food cost control
• Ensure proper preparation and adherence to recipes for all menu items
• Together with the Chef de Cuisine, establish food quality standards during storage, production and service
• Understand, monitor and ensure opening and closing procedures for all kitchens and production areas; ensure follow through with Cooks & Stewards
• Report malfunctioning equipment
• Facilitate department meetings
• Act as liaison between galley crew and CDC
• Responsibilities include, but are not limited to:
• Managing personnel files
• Conducting performance reviews, including discipline as needed
• Ensuring Project Onboard compliance
• Monitoring STAR, while making necessary corrections
• Onboard training, new hire and ongoing
• Succession planning
• Crew recognition and communication

Requirements :

• Minimum of two-three years of formal culinary training
• Minimum five years experience of which at least two years working as a Sous Chef in a fine dining establishment
• Must understand and be able to verbalize the fundamentals of cooking
• Demonstrates a commitment to culinary career with a desire to grow within the F&B industry; demonstrates a passion for food
• Must be proficient in all stations in the kitchen
• Must be able to work with a multi-cultural team in a confined environment
• Proficiency in safe food handling, HACCP / USPH
• Knowledge and proficiency in following and converting recipes
• Basic computer knowledge