SBN Chef de Cuisine Sushi Galley

Key Responsibilities

1. Assists the Executive Chef in his duties.
2. Assist that all standard operation procedures are in place, adhered to and being followed throughout the ship.
3. Evaluate assigned sushi galley staff as per Seabourn personnel policy.
4. Assist in training sessions for sushi galley staff that is involved in food preparation.
5. Oversee the care, treatment and training on sushi galley equipment.
6. Control inventory and maintenance records of durable (non-food) items.
7. Control hours worked in his team. At the same time to ensure that overtime is kept to a minimum level.
8. Actively involved in yield and portion control in conjunction with Executive Chef.
9. Assist in training sessions for sushi galley staff that is involved in food preparation.
10. Ensure that waste control is in place, grocery breakage minimized and garbage separation followed.
11. Assist loading on the pier that all-perishable food items are of highest quality before bringing on board.

1. To be familiar with and execute the Seabourn HESS-MS appropriate to their position.
2. Control and monitor cooling logs and blast chiller procedures. Follow up on daily checklists.
3. Maintain physical spot checks in all fresh produce fridges in which use for sushi.
4. Supervise butcher shop to ensure that all sushi items are being properly handled during storing, defrosting and preparation and to minimize waste.

1. Collect all necessary preparation to your station including butcher goods;
2. Follow up on the recipe and menu.
3. Ensure all the sushi mise en place done.
4. Set up station for dinner;
5. Cook all preparation necessary as per menu
6. Give Report information (Meal Count and Chef’s Comments) to Assistant Maitre D’.
7. Prepare requisitions and type at the computer on Chef’s Office.
8. Frequently check food specification and also check the stores if items are expiring. Any deficiency found needs to be address to Executive Chef.
9. Complete in charge for the all equipment’s for Sushi, as any deficiency has to be reported to Executive Chef for action.
10. Ensure all recipes and ingredients to follow standards at all times;
11. Maintain PH standards at all times (guidelines from HESS MS and VSP Manual);
12. ILO has to be compliant at all times.

Physical Demands & Travel

• For the safety of yourself and others on board certain physical abilities shall be maintained. Must be able to bend, climb, perform repetitive motion, and repetitively heavy lift.
• Must maintain physical fitness to perform tasks associated with job.

• Passport – valid for a minimum of 6 month
• Flag state issued seaman book
• General flag state or flag state approved marine fitness medical
• United States C1/D visa
• English Marlin test at minimal score of 80%
• Pre-employment medical examination