Sous Chef 1: A description for the sous chef 1 job

Service Jobs » Food And Beverage Preparation And Service Jobs » Miscellaneous Cooks Except Domestic » Sous Chef 1

Sous Chef 1: Supervises and coordinates activities of kitchen workers to prepare and cook food aboard passenger ship: Receives menus planned by CHEF, PASSENGER VESSEL (water industry) and STEWARD/STEWARDESS, CHIEF, PASSENGER SHIP (water industry). 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, for example 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 also assist in cooking tasks and in preparing hot and cold canapes and hors d’oeuvres for banquets, cocktail parties, and other social functions.

Job industry: water industry

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