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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.
• Assist the Executive Sous Chef in implementing and executing food handling and cleaning procedures for the galley in accordance with USPH standards.
• Follows all HACCP procedures set by the company.
• Directly supervise all food being prepared and served in assigned outlet according to standard menus and recipes as established by the company.
• Responsible for Guest Satisfaction Scores pertaining to food taste, food variety and presentation, as well as general food experience.
• Assists Executive Sous Chef with implementing menu cycles.
• Ensure all food related budget and targets are met.
• Assists the Executive Chef in directing, supervising and training of all employees assigned to the galley organization.
• Follows training program for all new hires.
• Ensures all team members are adhering to company standards in their overall performance, appearance, crew and personal conduct.
• Prepares work schedules for all galley employees for approval by the Executive Sous Chef.
• Monitors and controls actual hours worked and records and reports information to the Executive Sous Chef. Maintains all ILO regulations in regards to work hours.
• Assists the Executive Chef in preparing objective performance reports for Petty officers and crew on a monthly basis in order to make recommendations for advancement.