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Duties & Responsibilities

• Lead the seamless execution of food preparation and service across culinary operations during vessel visits, upholding brand standards in quality, presentation, and cost control.
• Ensure consistent preparation and presentation of all menu items, adhering to the culinary vision established by shore-side leadership. Proactively address and resolve any deviations.
• Oversee inventory practices, ensuring accurate receiving, storage, and rotation of products in compliance with food safety and operational standards. Promote cost efficiency through controlled ordering and adherence to standardized recipes.
• Facilitate structured and ongoing training programs for all galley staff. Guide, motivate, and evaluate team performance, delivering constructive feedback and supporting professional development.