Overview
The recipe for your career onboard: passion for your work, a big portion of engagement and a sense for culinary delights.
Responsibilities
* Responsibility for the workflow in the assigned work area of the Galley and the related administrative tasks together with the Executive Chef
* Ensuring all operations are carried out economy consistently (quality and hygiene standards)
* Regular inspections of the Galley and stores, including pantries, lockers and crew mess (cleanliness, hygiene, maintenance, safety) and especially the adherence to all agreed standards
* Supervision and training of the strict adherence to all agreed regulations (HACCP), especially regarding the security, environment and hygiene regulations in the area of responsibility
* Responsibility for equipment set ups and the planning, organization and documentation of inventories
* Examination and control of stock movements and orders in the area of responsibility
* Instruction, training, and supervision of the assigned crew (including documentation)
* Constant improvement of the workflow and standards, including input for manuals and regulations
Qualifications
* Qualified training as a cook and work experience in a management position (hotel galley or onboard a cruise ship)
* Strong economical, budget-orientated thinking; ability to analyze and explain business targets
* Very good knowledge of all cleaning procedures, cleaning agents, chemicals (including storage) and HACCP
* Very good knowledge regarding food, ingredients, recipes (modern, international cuisine) as well as food-cost calculations, inventory management and production control of guest and crew menus
* Fluent in spoken English and good communication skills
* Management skills, authority, flexibility and self-discipline
* Well-groomed appearance, friendly and professional manners towards guests and crew members
* Ability to work under pressure and motivate employees
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