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Key Responsibilities

Duties:

• Assists the Executive Chef in their duties
• Assist that all standard operation procedures are in place, adhered to and being
• followed throughout the ship.
• Evaluate assigned galley staff as per Seabourn personnel policy.
• Assist in training sessions for galley staff that is involved in food preparation.
• Oversee the care, treatment and training on galley equipment.
•  Control inventory and maintenance records of durable (non-food) items.
• Control hours worked in his team. At the same time to ensure that overtime is kept to a minimum level.
• Maintain log sheet of all liquors and wines for food preparation in galley.
• Actively involved in yield and portion control in conjunction with Executive Chef.
•  Assist in training sessions for galley staff that is involved in food preparation.
• Ensure that waste control is in place, grocery breakage minimized and garbage separation followed.
• Assist loading on the pier that all-perishable food items are of highest quality before bringing on board.

Public Health:

• To be familiar with and execute the Seabourn HESS-MS appropriate to their position.
• Control and monitor cooling logs and blast chiller procedures. Follow up on daily checklists.
• Maintain physical spot checks in all fresh produce fridges in Main Galley.