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RESPONSIBILITIES:

Relieve the Executive Chef in his absence.

Deliver professional and courteous service at all designated workstations.

Maintain thorough knowledge of menus, recipes, and culinary standards.

Ensure proper mise en place and setup for all meals and services.

Prepare crew meals according to company standards.

Assist the Executive Chef with training and development of the galley team.

Prepare show plates and conduct daily menu briefings with the restaurant team.

Evaluate the galley team and provide feedback to the Executive Chef, including disciplinary action if necessary.

Distribute daily recipes and ensure consistency in execution.

Assist with quality checks, monthly inventories, purchase orders, and delivery controls.

Manage correct food rotation (FIFO), storage, labeling, and temperature control.

Address guests’ dietary requirements and provide suitable alternatives.

Monitor stock handling, reach cost targets, and implement improvements as needed.

Support and mentor talented crewmembers.

Ensure onboarding and proper introduction of new team members.

Maintain cleanliness and hygiene standards front and back of house according to HACCP, including log-keeping.

Ensure correct handling of equipment, machinery, and chemicals.