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RESPONSIBILITIES:

• Ensure smooth, organized, and efficient operations within the galley.
  
• Actively participate in daily operations, including managing any station when required.
  
• Deliver professional and courteous service at all designated workstations.
  
• Welcome and greet guests in restaurants or public areas.
  
• Stay updated with company SOPs for the galley and ensure their implementation.
  
• Be present during peak working hours (preparation, service, meetings).
  
• Distribute operational information within the team and to other departments.
  
• Prepare duty schedules.
  
• Maintain complete knowledge of menus, recipes, and culinary standards.
  
• Ensure proper mise en place and station setup.
  
• Monitor crew food quality and quantity according to company standards.
  
• Conduct regular training sessions for the galley team.
  
• Prepare show plates and conduct daily menu briefings with the restaurant team.
  
• Address guests’ dietary needs and provide suitable alternatives.
  
• Manage stock handling, monitor costs, and implement improvements when necessary.
  
• Evaluate the galley team with the sous chef and provide feedback, including performance improvement plans.
• Conduct daily quality checks and regular departmental briefings.
  
• Maintain monthly inventories, purchase orders, and equipment delivery controls.
  
• Support and mentor talented crewmembers.