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Your Impact

• Possess familiarity with high-quality operations and presentation standards.
• Possess strong leadership skills and the ability to train and coach subordinates.
• Serve as the link between the Galley Management and all other lower positions in a Galley Operation.
• Accomplish the production of international recipes on a daily basis, displaying quality preparation and presentation skills.
• Possess excellent food knowledge and a full understanding of culinary terms.
• Able to work in any section of a galley.
• Possess advanced knife handling skills.
• Coordinate and supervise all personnel assigned to the section.
• Review recipes on a daily basis.
• Provide food samples, random food tastings, and show plates when requested by a direct supervisor.
• Control production levels.
• Recommend improvements and better cost control.
• Prepare daily electronic food requisitions needed in the production section.
• Countercheck deliveries for accuracy.
• Possess the ability to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant, and Cold Kitchen) and its entire food production.
• Maintain and ensure that Public Health regulations (US, Anvisa, Shipsan, Canadian, Australian, etc.) are followed at all times on board.