Subordinates : chef de partie/ demi chef de partie/ kitchen porter/ dishwasher
Cabin : shared
Uniform male : black trousers, safety shoes, black socks, black belt
Uniform female: black skirt, safety shoes, natural tights, black belt
EXPERIENCE/ SKILLS/ CHARACTER
Must have strong knowledge of international cuisine;
Must have strong knowledge of the HACCP standards;
Previous experience of minimum five (5) in a culinary field required;
Diploma\Certification in a Culinary discipline is necessary;
Strong interpersonal and problem-solving abilities;
Ability to work well under pressure in a fast-paced environment;
Ability to work cohesively with fellow colleagues as part of a team;
Ability to focus attention on guest needs, remaining calm and courteous at all times;
Must have English and/ or German language skills;
Must be reliable and able to work unsupervised;
Must be able to work flexible time schedule and to the Company’s standards.
Working knowledge of cooking with ingredient limitations (Allergens, diets etc.)
DUTIES AND RESPONSIBILITIES
Be friendly to passengers and crew as well as focused on job tasks;
Responsible of leading galley team in the Head Chef’s absence;
Provides guidance to junior galley staff members, including, but not limited to, line
cooking, food preparation, and dish plating;
Oversees and organizes kitchen stock and ingredients;
Ensures a first-in, first-out food rotation system and verifies all food products are
properly dated and organized for quality assurance;
Keeps cooking stations stocked, especially before and during prime operation hours;
Trains new kitchen employees to the Vessel’s restaurant and kitchen standards;
Manages food and product ordering by keeping detailed records and minimises
waste, plus works with existing systems to improve waste reduction and manage
budgetary concerns;
Supervises all food preparation and presentation to ensure quality and restaurant
standards;
Works with Head Chef to maintain kitchen organization, staff ability, and training
opportunities;
Verifies that food storage units all meet standards and are consistently wellmanaged;
Assists Head Chef with menu creation;
Coordinates with restaurant management team on supply ordering, budget, and
kitchen efficiency and staffing;
Provide a two-way line of communication with all galley staff members;
Follow correct disciplinary procedures as outlined in the Food and Beverages
manual;
Perform all duties assigned efficiently, follow the Company’s standards, adhere to
procedures of the training manua
