Job Description
• To ensure the smooth preparation and service to company standards of all food items aboard the ship, ensuring quality, consistency and maximum food cost efficiency throughout.
• To ensure all employees arrive at work on a timely basis in clean, company specified uniforms, wearing safety equipment if appropriate.
• Plan, formulate, distribute and follow-up on working schedules for all kitchen employees.
• To ensure the on-going and scheduled training of all galley employees.
• To direct, motivate, control, evaluate and provide feedback to all galley employees.
• With the Chef, assist in the production of an accurate weekly food order based on present inventory, par levels, incoming order, guest count, and company budgets.
• Follow-up to ensure a correct thaw cycle for frozen items, is adhered to.
• Monitor quality and specification of all items loaded onto ship to ensure company standards are adhered to. Report all discrepancies to the chef.
• Monitor quality and presentation of all food items, provide corrective action where necessary.
• Provide training in all United States Public Health procedures and ensure same is carried out on a daily basis by all employees.
• Ensure all kitchen personnel are familiar with operation of all galley equipment.
• Ensure galley equipment, accessories, is adequately maintained. Submit repair requests and follow up wherever necessary.
• Ensure temperature logs for all refrigeration is taken by department heads on a daily basis. Monitor same and follow up on defective equipment
• Follow-up on the daily requisitions from all kitchen outlets.
• Review food cost work sheet and daily issues with department heads. Plan any corrective action accordingly.
• Ensure all requested paperwork is submitted accurately and on time to the chef
• Liaise on a daily basis with the chef regarding potential shortages, and make changes where applicable.
• Liaise with Food Operations Manager and Maitre d'Hotels regarding any menu changes, guest feed back, etc.
• Be involved with the welfare of all kitchen personnel
• Ensure kitchen personnel seeking medical attention are taken care off and followed up on.
• Ensure proper collation and storage of all galley equipment and accessories.
• Conduct regular operational and sanitation inspections of all kitchen areas
• Plan and execute any special menus as directed by the chef.
• Provide accurate feedback at all times to the chef.
• Ensure kitchen staff attends all boat and fire drills as required.
• Ensure kitchen staff attends all meetings as directed by Chef.
• Be prepared to take charge of the kitchen in the chef’s absence
• To perform additional duties that may be necessary, as directed by the management.
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