Job Description:
Key Responsibilities:
- Assist the Executive Chef in menu planning, recipe development, and food cost control
- Oversee the daily operations of the galley, including food preparation, cooking, and plating
- Train and supervise a team of culinary staff, ensuring high standards of food quality and presentation
- Maintain inventory levels and order supplies as needed
- Monitor and maintain food safety and sanitation standards
- Collaborate with other departments to ensure smooth operation and guest satisfaction
- Participate in on-board events and special occasions, providing creative and innovative culinary offerings
- Adhere to all company policies and procedures, including health and safety regulations
Qualifications:
- Minimum of 5 years experience in a similar role, preferably in a high-volume, fine dining establishment
- Culinary degree or equivalent experience
- Strong leadership and communication skills
- Knowledge of international cuisine and culinary trends
- Ability to work in a fast-paced, dynamic environment
- Experience with menu planning, food cost control, and inventory management
- Proven track record of maintaining high food quality and standards
- Ability to adapt to changing schedules and work well under pressure