Description

You oversee all galley operations, manage food purchasing and budgeting, and ensure that quality and hygiene standards are met while coordinating with the team and addressing guest inquiries.

Requirements

• •Professional diploma as cook, preferably Chef de Cuisine’s diploma
• •Experience as Chef de Cuisine, ideally in various operations
• •Supplementary courses or training
• •Cost and quality awareness, managing complaints experience
• •Good knowledge of English language
• •Specialist competence, creativity, ability to work under stress
• •Self-assured, calm manner towards guests and crew
• •Quality of leadership, capable of motivation

Tasks

• •Supervise and coordinate all galley operations.
• •Order and purchase food, control costs and budget.
• •Plan and compile menus according to standards.
• •Implement and maintain quality standards and hygiene regulations.
• •Ensure careful handling of all galley equipment.
• •Serve as contact for guest inquiries and crew motivation.
• •Plan and organize special functions in the galley.
• •Delegate service and vacation schedules with Hotel Manager.

Benefits