As a Sous Chef in the Galley section, your primary responsibility is to support the Chef in overseeing and managing the culinary operations on board a vessel. You will assist in menu planning, food preparation, and kitchen management to ensure high-quality meals are delivered to guests and crew. Here is a detailed job description for the position of Sous Chef in the Galley section:

1. Culinary Leadership:
– Assist the Chef in planning and designing menus, considering dietary restrictions, guest preferences, and nutritional balance.
– Supervise and coordinate the activities of the culinary team, including Cooks, Stewards, and other kitchen staff.
– Train and mentor junior kitchen staff, ensuring adherence to standard recipes, portion control, and quality standards.
– Lead by example in maintaining high culinary standards, creativity, and efficiency in food preparation.

2. Food Preparation and Production:
– Assist in the preparation and cooking of meals, ensuring adherence to recipes, portion control, and presentation standards.
– Oversee the mise en place (preparation) of ingredients, ensuring timely availability and proper storage of perishable items.
– Monitor food quality, taste, and appearance, making necessary adjustments to maintain consistent standards.
– Assist in the creation and testing of new recipes and menu items, considering guest feedback and culinary trends.

3. Kitchen Management:
– Ensure the smooth and efficient operation of the galley, adhering to food safety, hygiene, and sanitation standards.
– Maintain proper inventory control, including monitoring stock levels, minimizing wastage, and placing orders as needed.
– Assist in the receiving, inspection, and storage of food supplies, ensuring proper rotation and organization.
– Coordinate with the Chief Steward and other departments to ensure timely delivery of meals and smooth galley operations.

4. Quality Assurance:
– Conduct regular inspections of food preparation and cooking areas, equipment, and utensils to maintain cleanliness and functionality.
– Monitor and maintain temperature logs, ensuring food safety and compliance with regulatory standards.
– Implement and enforce hygiene and sanitation practices to prevent foodborne illnesses and maintain a safe working environment.
– Assist in conducting regular internal audits to identify areas for improvement and ensure compliance with quality standards.

5. Menu Development and Cost Control:
– Collaborate with the Chef and other culinary team members in menu planning and development.
– Assist in analyzing food costs and portion control, identifying opportunities for cost savings without compromising quality.
– Recommend ingredient substitutions or alternatives based on availability, cost, and guest preferences.
– Assist in maintaining accurate records of menu items, recipes, and production sheets.

6. Teamwork and Communication:
– Foster a positive and collaborative working environment within the galley team and across other departments.
– Communicate effectively with the Chef, Stewards, and other team members, ensuring smooth coordination and efficient workflow.
– Participate in team meetings and training sessions, sharing knowledge, providing feedback, and contributing to continuous improvement.
– Support and assist other kitchen staff during peak service periods or special events.

Requirements:
– Previous experience as a Sous Chef or in a similar leadership role in a galley or culinary operation, preferably in the maritime or hospitality industry.
– Culinary degree or equivalent qualification is preferred.
– Strong culinary skills and knowledge of various cuisines, cooking techniques, and food presentation.
– Familiarity with food safety and hygiene regulations, HACCP principles, and kitchen sanitation practices.
– Excellent leadership and organizational skills, with the ability to supervise and motivate a diverse team.
– Creative and innovative mindset, with a passion for culinary excellence and continuous improvement.
– Strong communication and interpersonal skills, with the ability to collaborate and coordinate with team members.
– Ability to work under pressure and meet tight deadlines while maintaining attention to detail.
– Flexibility to work in shifts and adapt to changing schedules.
– Physical stamina to stand

�for extended periods, lift heavy objects, and work in a fast-paced kitchen environment.
– Willingness to comply with all safety and security procedures.
– Proficiency in English is usually required, and additional language skills may be advantageous.