Job Description: •Strives to meet food cost targets and savings for the entire operation as determined by the company’s budget. •Responsible for maintaining the company standards for food service and for achieving the yearly goal for the galley scores in the guest comment cards. •To maintain a high and visible profile on the day to day operations by being on the floor during peak service hours and checking every outlet at least once every day. •Oversees that all standard operating procedures are in place, adhered to and being followed throughout the ship. Ensures that new standard operating procedures are implemented and followed as per company instructions. •Ensures that all pertinent Environmental Compliance Plan (ECP) and Safety Management System (SMS) and Public Health (US/UKPH) standards are being upheld. •Develops and implements cleaning schedules for all galley outlets. Oversees and follows up on their execution. •Responsible for the training and education of all those involved in food service on board. •Responsible for maintaining “Art Culinaire” and “Guest Chef” program which is determined by the company. •Supervise crew menu cycle to make sure that sufficient and well-balanced food is prepared. •Actively involved in yield and portion control in conjunction with Controller.?Ensures that all food orders are placed in accordance with Provision Master and Hotel Manger. Consumption history and storing schedules brought into consideration.
Management of all shipboard food preparation to ensure that the line's high culinary standard of cuisine is maintained within the budgetary limitation established as company policy. Supervises the Executive Sous Chef in all aspects of food preparation. Overall in charge of performance and training for all cooks and utilities. Reports to: Hotel Manager
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