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RESPONSIBILITIES:

• Manage, monitor, develop and train members of the team to ensure the provision of high quality, professionally prepared food products. Effectively manage own area, ensure adequate resourcing of team, complete appraisals identifying development opportunities and provide guidance, motivation and direction as required.
• Ensure all work is carried out safely, efficiently and in accordance with all current safety and company regulations, including Public Health Policy, HESS, FSP and ILO and galley operations policies and procedures. Identify areas of improvement to ensure attention to detail is achieved by the team and a consistent passenger dining experience provided, continually striving to improve passenger satisfaction scores.
• Maintain and improve standards to provide total passenger satisfaction, ensuring they meet the high standards required including appearance, quality and temperature. Liaise with Chef de Partie to confirm the daily menu requirements and discuss the daily working processes of the team. Attend daily callover to confirm production figures and menu cycle and ensure the correct scaling up is achieved.
• Effectively monitor and manage costs and resources within own area and inform the Chef de Cuisine of any issues immediately. Complete regular and update Food Safety logs accordingly. Ensure the section and equipment is operated and maintained in a sanitised and clean state at all times, undertaking regular inspections.
• Effectively resolve all passenger complaints and comments regarding food production for own area and work collaboratively with Restaurant Managers and Head Waiter ensuring a smooth and efficient passenger experience.
• Attend and undertake Open Galley events such as cooking demonstrations, as and when required.