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RESPONSIBILITIES:

• Comply with company policy regarding waste separation and environmental compliance.
• Conduct regular training with all departmental members on food waste separation and environmental compliance as per Global HESS policies.
• Oversee waste management and analyzes food waste reporting and notifies the Food & Beverage Director of any issues.
• Adherence, usage and tracking of Meal Count.
• Implementation and execution of food handling and cleaning procedures in accordance with USPH standards. Follows all HACCP procedures as set by the company and sets training accordingly for all galley personnel and ensures that all galley personnel can answer all questions during USPH inspections.
• Overall preparation of food according to the standards and quality established by Marine Hotel Department.
• Implementation of all new menus, standards and procedures as set by the Corporate Marine Department. Also responsible for all existing menu cycles in the food operation, to ensure that all cycles and preparation of food are followed by the galley brigade at all times. In addition, ensure that all outlets are set as per the Corporate Culinary Department.
• Responsible for the overall direction, supervision, training and personal conduct of all employees assigned to the kitchen operation.
• Actively support the development all cooks which are participating in the apprenticeship program and recognizes galley personnel for future courses.
• Follows training program set up for all new hires in order to familiarize employees with ship operations and culinary work procedures and ensures all new Executive Sous chefs and Sous Chefs are put through familiarization training.