Responsible for checking that quantity and quality of items ordered from stores are received and stored in proper condition according to USPH procedures and thereafter used in accordance to standard recipes, reporting any discrepancies to Exec. Assists the Executive Chef in preparing objective performance reports for Petty Officers and other employees in the kitchen organization in order to make recommendations for advancement to semi skilled positions. Controls actual hours worked and records and reports these on the appropriate forms to the Executive Chef and other departments as per standards set by the Marine Hotel Department. Prepares work schedules of all employees in his kitchen organization for approval by the Executive Chef. Responsible for the performance, appearance, dress and personal conduct of all assigned employees and reports on these subjects objectively and timely to the Executive Chef.

Follows specific guidelines for orientation of all new hires. Assists the Executive Chef in directing, supervising and training of all employees assigned to the kitchen organization. Responsible for quality, quantity, attractiveness and correctness of all food items served as per company's standards. Follows all HACCP procedures as set by company. Assists the Executive Chef in implementing and executing food handling and cleaning procedures in accordance with USPH standards. Chef in developing and updating standard corporate recipes to be followed during the preparation of all food items. Job description - Assist the Executive Chef in directing and supervising the preparation of and service for all food onboard in accordance with the established company's menus and recipes.

Souschef objective