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TITLE(s): SOUS CHEF (water trans.) 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. GOE: 05.05.17 STRENGTH: L GED: R4 M3 L4 SVP: 7 DLU: 77 ONET CROSSWALK: 61099A Chefs and Head Cooks | |||||||||||||||||||||||||||||||||||
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