Requirements
- Have a Chef apprenticeship or culinary schooling
- Min. 2 years’ experience in a 4* or 5* galley operation as an executive chef
- Chef or Master Chef certificate
- Highly proficient in spoken and written English
- Excellent knowledge of HACCP
- Strong computer skills and budgetary knowledge
- Experience in ordering and inventory
- Team-player and strong leadership skills
- Self-organized, disciplined, and reliable
- Good problem-solving skills
- Able to conduct trainings
- Stress tolerant
- Familiar with a multicultural working environment
- Have an eye for excellent food presentation
Role and Responsibilities
- Overall responsible for a smooth and organized operation within the galley
- Active involvement in daily operations, including taking overall any station if needed
- Provide professional and courteous service at designated workstations in accordance with company standards and procedures
- Welcome and greet guests when in the restaurant or in any public area
- Always be up to date with company standard operating procedures, particularly for the galley department, and ensure implementation
- Be present during peak working hours (preparation, service, meetings)
- Distribute information within the team as well as to other departments
- Prepare duty schedules in accordance with relevant labour legislation
- Retain full knowledge of food menus and recipes
- Ensure proper setup and “mise en place”
- Control “mise en place” sheets of each station
- Ensure quality and quantity of crew food following company standards
- Conduct frequent training sessions for the galley department
- Ensure timely preparation of show plates for the daily menu briefing and conduct menu briefings with the restaurant team
- Perform menu presentations to guests
- Attend and conduct cooking demonstrations for guests
- Be aware of guest’s specific needs and dietary requirements and recommend suitable alternatives
- Ensure proper stock handling, including reaching cost targets and implement necessary improvements if needed
- Evaluate the galley team with the assistance of the executive sous chef and provide feedback, including performance enhancing action plans if necessary
- Conducti daily quality checks
- Conduct regular briefings and meetings ensuring smooth information flow for the crew and participate in head of department meetings conducted by the hotel manager
- Responsible for the monthly inventories, purchase orders including equipment items, and delivery control
- Support and encourage talented crewmembers suggesting career steps, following the company HR operating standards
- Ensure a proper welcome and introduction of new joining crewmembers
- Responsible for ensuring and maintaining cleanliness front and back of house according to HACCP and safety regulations, including monitoring compliance with legal requirements
- Inform front office manager about any menu changes in good time
- Ensure a proper handover between all shifts
- Take an active role in creating a positive work environment between all departments onboard
- Ensure correct food item rotation (FIFO), storing, labeling, and temperature control at all workstations
- Handle guest complaints and inform the hotel manager if needed
- Keep a record/list of breakage and monitor costs of breakage and damage, notifying the hotel manager if necessary
- Ensure correct handling of all equipment, machinery, and chemicals
- Prepare and monitor the department’s vacation planning in accordance with the ships general vacation plan
- Ensure the galley department has a full understanding of their designated safety roles, duties, and in-port-manning
- Report any potential safety hazards
- Review cruise questionnaires and ratings, implement action plans and follow up after every cruise
Side Tasks
- Participate in scheduled trainings, briefings, and meetings
- Perform other duties as instructed by the supervisor, e.g. luggage service, loading, and garbage off-loading
- Participate in all safety drills and ensure solid knowledge of designated safety role
- Assist other departments as per Supervisor’s instructions