Junior Sous Chef Lisboa

Junior Sous Chef
Lisboa
Lisboa, Lisboa, Portugal

KEY RESPONSIBILITIES

• Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports.
• Must have excellent food knowledge and a full understanding of culinary terms.
• Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office.
• Must be proficient in completing tasks, work efficiently and productively.
• Must be able to work in any section of a kitchen.
• Coordinate and supervise all personnel assigned to his / her section, assign and delegate tasks accordingly.
• Undertake recipe reviews daily. Maintain recipe folders in immaculate condition.
• Responsible for
  - through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings.
• Control production levels and recommend ideas for improvements and better cost controlling.
• Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; report any discrepancies to their immediate supervisor.
• Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production.
• Maintain and ensure that Public Health standards are followed according to company standards and expectations (referring to US, Anvisa, Shipsan, Canadian, Australian, etc. ) and always followed within their section.
• Ensure that the HACCP program is conducted correctly.
• Maintain their assigned area in preparation for announced or unannounced United States Public Health type inspections, either conducted by the Food & Beverage Manager or the actual inspectors.
• Report for duty at assigned times, follow supervisor’s instructions, and ensure personal appearance, uniform, and personal hygiene meet the company's rules and regulations.

FINANCIAL RESPONSIBILITIES

• This position is responsible for cost containment through proper use, handling, and maintenance of records, reports, supplies, and equipment.
• Identify potential expense reductions through cost control.
• Analyze operational problems and establish controls.
• Review timesheets and forward them to the Executive Chef for approval.
• May prepare a variety of reports and letters utilizing personal computer systems and equipment.
• Ensure items are requisitioned in correct quantities, within acceptable timeframes, and in accordance with established control procedures.
• Conduct workstation spot checks to ensure items are correctly stored to minimize deterioration and waste.

MOTIVATIONAL RESPONSIBILITIES

• Monitor and manage assigned workstation functions.
• Assign duties and responsibilities to staff and monitor their performance.
• Evaluate staff and work procedures to ensure quality standards and service are met.
• Make personnel recommendations such as hiring and discharges to ensure adequate staffing.
• Inspect workstations, work areas, and equipment to ensure efficiency and standards compliance.
• Mentor, develop, and provide
  -
  - job training to staff for current performance enhancement and future advancement.

QUALIFICATIONS AND EDUCATION

• A minimum of 8 years in an upscale hotel, resort, cruise ship, or convention banqueting service, with at least 1 year as Sous Chef (shipboard experience preferred).
• A culinary school degree is required.
• Strong management skills in a multicultural and dynamic environment.
• Excellent communication,
  - solving,
  - making, and people skills.
• Superior customer service,
  - building, and conflict resolution skills.
• Knowledge of principles and processes for providing personalized services, including needs assessment, quality standards, delivery systems, and guest satisfaction evaluation.
• Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
• Intermediate computer software skills required.
• Understanding of basic accounting principles such as flow numbering, debits/credits, adjusting entries, and corrections.
• Ability to write reports and business correspondence, and establish rapport with ship’s Senior Officers and the corporate office.

Internal Candidate Requirements :

In addition to the stated hiring requirements, internal candidates must fulfill the following :

• Completion of at least two contracts as Chef Tournant with a satisfactory or higher performance rating, along with demonstrated leadership skills.