Sous chef (6 sous chef,4 executive sous chef and executive chef) at the biggest ship in the world with more than 6000 pax each cruise plus a crew cantine for almost 2000 pax.Working in different departments from:
-A buffet open from 630 am till 930 pm with a daily flow in each service about 2000 pax
-Supporting deck 4 focused in galley production and guests service with a total of 2 sittings with about 1000pax each.
-Room service department,with a 24 hour service with standard menu and daily suggestions.
-Chef table/Concierge, responsable of one of the paid venues , exclusive for diamond guests or VIP where they can have the experience or a parishing between food and wine in a tasting menu with 5 courses in a 14 pax table with the information from the summelier and the chef who explain wine by wine and plate by plate in an amazing enviroment.Different menu daily and assorted hot apeticers every night at the Concierge.
-Production Sous chef dutties responsable of all food production for buffet and dinning room.Including meal count and kosher food.
Different dutties like staff supervision and performance , trainning about safety,equipment,US Public Health,HACCP standards ,Royal Caribbean standards and responsable for staff promotions,development programs, staff briefings,daily tasting panel and recipe checklist,temperature calibration,staff motivation,food cost,kosher food,meal count,teambuildings and ACF training with a group of 10 commis 3 to get the certificate in a theoric and practical exams.
-Safety stcw95 (mandatory for any ship crew).
-ACF (American Culinary Federation) Sous Chef certificate