• leading, coordinating, supporting, motivating, training, and evaluating galley team
• monitoring and ensuring culinary service is up to the highest standards
• responsible for organizing “mise en place”, appropriate storage, and keeping of goods
• responsible for hygiene in the galley in accordance with HACCP regulations
• actively supporting and assisting culinary and restaurant team
• responsible for ordering food as well as stock, cost, and cost control together with Executive Chef
• relieving Executive Chef during his/her absence
• any other duties advised by Executive Chef/Hotel Manager
