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RESPONSIBILITIES:

• Possess familiarity with high-quality operations and presentation standards.

• Possess strong leadership skills and the ability to train and coach subordinates.

• Serve as the link between the Galley Management and all other lower positions in a Galley Operation.

• Accomplish the production of international recipes on a daily basis, displaying quality preparation and presentation skills.

• Possess excellent food knowledge and a full understanding of culinary terms.

• Able to work in any section of a galley.

• Possess advanced knife handling skills.

• Coordinate and supervise all personnel assigned to the section.

• Review recipes on a daily basis.

• Provide food samples, random food tastings, and show plates when requested by a direct supervisor.

• Control production levels.

• Recommend improvements and better cost control.

• Prepare daily electronic food requisitions needed in the production section.