Each Sous-Chef will be assigned a schedule and area of the Galleys by the Executive Chef and will be held accountable for the results. Will work very closely with the Assistant Food Manager or Buffet Manager in order to accomplish tasks related to Equipment control and maintenance as well as Shipsan, the European sanitation program and USPH Rules and regulations training and reenforcement. Will work with the Chef to establish working schedules for all Cooks. Will monitor all Cooks' working hours…
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