Ensures product quality in his area of responsibility by regularly monitoring tasting panels and inspecting mise en place during preparation periods.
Assures food production of the assigned area and gives the right instructions to team to maintain the food production up to standard and Assures minimum food spoilage.
Supervises product delivery, ensuring quality and consistency, adequate production quantities, correct execution methods, and picture presentation as the minimum standard.
Effectively supervise assigned Galley Staff during operational activity, including monitoring compliance with production and storage requirement such as temperature/ blast-chiller log recording.
Always participate to the daily meeting with the Galley management and organizes staff meetings to deliver information on the menus, upcoming production, and events, according to Company Standard.
Always controls food consumption in the assigned food production areas trough portions and production control, ensure batch cooking/ preparation process is practice and always meet the cost target.
Thinks strategically. Has abroad and forward-thinking approach, focuses on financial results.
Continually trains the staff in correct production methods and skills, culinary techniques, menu and recipe knowledge, product holding techniques, and presentation and delivery of the product.
Ensures appropriate training and orientation is provided to new-to- vessel / first contract Galley staff.
Maintains current, accurate knowledge of public health standards and ensures continuous compliance with all hotel related public health policies.
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