| Job Title |
Sous Chef |
| Job Description |
Supervises And Coordinates Activities Of Kitchen Workers To
Prepare And Cook Food Aboard Passenger Ship: Receives Menus
Planned By Chef, Passenger Vessel (water Trans.) And
Steward/stewardess, Chief, Passenger Ship (water Trans.).
Determines Kinds And Amounts Of Foodstuffs Necessary To Prepare
Items Listed On Menus. Plans Sequence And Time Of Cooking
Operations To Meet Meal-serving Hours. Assigns Specific Tasks To
Cooks Of Several Galleys. Directs Cooks Performing Tasks.
Determines Size Of Food Portions And Observes Workers Serving
Food. Evaluates And Solves Problems Encountered, Such As
Substituting Items On Menus, Reusing Cooked Food, And Reducing
Excess Waste And Spoilage. Inspects Galleys, Pantries, Serving
Stations, And Butchering And Baking Shops For Cleanliness. May
Assist In Cooking Tasks And In Preparing Hot And Cold Canapes
And Hors D'oeuvres For Banquets, Cocktail Parties, And Other
Social Functions.
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