Key Responsibilities:

• Assist the Executive Chef in managing the daily operations of the galley
• Oversee the preparation and presentation of all meals according to company standards
• Work closely with the Executive Chef to develop and execute menus that meet guest preferences and dietary requirements
• Manage inventory and supplies, ensuring that all necessary ingredients and equipment are available for meal preparation
• Train and supervise junior chefs and kitchen staff
• Maintain a clean and organized galley, following all sanitation and safety regulations
• Collaborate with other departments, such as dining room and housekeeping, to ensure smooth operations and guest satisfaction
• Stay updated on industry trends and incorporate new techniques and recipes into menu planning
• Adhere to company policies and procedures at all times

Qualifications:

• Previous experience in a similar role, preferably in a high-volume, fine dining establishment or cruise ship
• Culinary degree or equivalent experience and training
• Strong knowledge of various cooking techniques and cuisines
• Excellent leadership and communication skills
• Ability to work well under pressure and in a fast-paced environment
• Attention to detail and commitment to quality
• Flexibility to work long hours, including evenings, weekends, and holidays
• Must be able to pass a pre-employment medical examination and obtain necessary travel documents