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Duties and Responsibilities

• Maintain positive Sailor relations at all times
• Responsible for maintaining and producing high level standards in food quality in the assigned outlet
• Responsible for the entire operation of their assigned outlet in terms of food safety,
• creativity, cleanliness, team performance
• Adheres to and monitors that HACCP and USPH rules and regulations are followed on a daily basis
• Meets with Executive Sous Chef on a daily basis to review production schedules and
• internal requisitions for their outlet
• Monitors portion control and conducts spot checks
• Carries out inspections and spot checks of storerooms within their outlet
• Reports any machinery/technical faults to Executive Sous Chef and monitors repair schedule
• Conducts food tasting on a daily basis in their outlet and corrects any discrepancies with regard to quality, taste and/or appearance
• Carries out the service line in their assigned outlet including but not limited to the efficiency of service, presentation and plating
• Communicates with Asst. Food and Beverage Operations Director for any provision related matters
• Must be familiar with their assigned galley outlet layout in terms of safety and security and ensure members of his team are fully familiar
• Monitor Work and Rest hours of all members of their team ensuring ILO guidelines are adhered to
• Prepare and implement work rotas for their outlet team
• Monitor performance of their team ensuring that they are working to company, HACCP and USPH guidelines
• Conducts menu explanation to the Restaurant team in their assigned outlet prior to the start of service