GLOBAL CRUISE LINES Executive Sous Chef Interview Questions, Process, and Tips

HACCP stands for Hazard Analysis and Critical Control Points, a systematic preventive approach to food safety.

• HACCP is a food safety management system designed to identify and control potential hazards in food production.

• It involves identifying critical control points in the food production process where hazards can be prevented, eliminated, or reduced to safe levels.

• Examples of critical control points include cooking ...read more

The 3 bucket system is a method of organizing tasks or priorities into three categories based on urgency and importance.

• Bucket 1: Urgent and important tasks that require immediate attention

• Bucket 2: Important but not urgent tasks that can be scheduled for later

• Bucket 3: Tasks that are neither urgent nor important and can be delegated or eliminated

We use 50 PPM of chlorine in the Galley for sanitation purposes.

• We use 50 PPM of chlorine for disinfecting surfaces and equipment in the Galley.

• The recommended range for chlorine concentration in water used for sanitizing food contact surfaces is 50-100 PPM.

• Regular testing is done to ensure the correct PPM of chlorine is maintained in the Galley.

The blast chiller cooling log should be checked every 2 hours.

• Check the blast chiller cooling log every 2 hours to ensure proper cooling

• Record the temperature readings in the log consistently

• Adjust the settings of the blast chiller if necessary to maintain proper cooling