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RESPONSIBILITIES:

•  Assists the Executive Chef in his duties.
•  Assist that all standard operation procedures are in place, adhered to and being followed throughout the ship.
•  Evaluate assigned galley staff as per Seabourn personnel policy.
•  Assist in training sessions for galley staff that is involved in food preparation.
•  Oversee the care, treatment and training on galley equipment.
•  Control inventory and maintenance records of durable (non-food) items.
•  Control hours worked in his team. At the same time to ensure that overtime is kept to a minimum level.
•  Maintain log sheet of all liquors and wines for food preparation in galley.
•  Actively involved in yield and portion control in conjunction with Executive Chef.
•  Assist in training sessions for galley staff that is involved in food preparation.
•  Ensure that waste control is in place, grocery breakage minimized and garbage
• separation followed.
•  Assist loading on the pier that all-perishable food items are of highest quality before bringing on board.