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Key Responsibilities

• Ensures product quality in his area of responsibility by regularly monitoring tasting panels and inspecting mise en place during preparation periods.
• Assures food production of the assigned area and gives the right instructions to team to maintain the food production up to standard and Assures minimum food spoilage.
• Supervises product delivery, ensuring quality and consistency, adequate production quantities, correct execution methods, and picture presentation as the minimum standard.
• Effectively supervise assigned Galley Staff during operational activity, including monitoring compliance with production and storage requirement such as temperature/ blast-chiller log recording.
• Always participate to the daily meeting with the Galley management and organizes staff meetings to deliver information on the menus, upcoming production, and events, according to Company Standard.
• Always controls food consumption in the assigned food production areas trough portions and production control, ensure batch cooking/ preparation process is practice and always meet the cost target.
• Thinks strategically. Has abroad and forward-thinking approach, focuses on financial results.
• Continually trains the staff in correct production methods and skills, culinary techniques, menu and recipe knowledge, product holding techniques, and presentation and delivery of the product.
• Ensures appropriate training and orientation is provided to new-to- vessel / first contract Galley staff.
• Maintains current, accurate knowledge of public health standards and ensures continuous compliance with all hotel related public health policies.

Skills, Knowledge & Expertise

• At least five years of experience with a minimum of two years as Demi Chef de Partie in a high-volume culinary production from international Hotels/Resorts or Cruise Industry.
• Cruise ship experience is strongly preferred.
• Deep knowledge of international cuisines (Western /Continental Cuisine is a must) and solid understanding of USPH/HACCP requirements and Food Management.
• Formal qualification in Culinary Arts or equivalent from a recognized culinary training institution.
• Ability to work and supervise multicultural Teammates.
• Proficient knowledge of MS Office and job-related computer software.
• Good communication skills in the English language, both verbal and written.