Maintaining personal quality checks in his / her department to ensure the required guest satisfaction
Assisting with the delivery of goods, careful and proper handling and storage of all goods
Ensuring the careful handling of all equipment (reporting of apparatus and machinery maintenance to avoid unnecessary replacement investments)
Ordering of food and consumables in cooperation with the Executive Chef; creating inventories in his / her department
Strategy and planning
Jointly responsible for:
1. Establishing standard & quality assurance for the concept of hygiene to comply with the hygiene regulations (HACCP)
2. Providing the best possible running of the operational organization in his / her department (including preparation and serving on the buffet)
3. Implementing the menu cycle and supervising the communicated food budget in his / her area
Leadership and coordination
Jointly responsible for:
4. Assuring professional cooperation with all departments on the vessel
5. Coordinating and controlling of the own working schedule
Rev: 001 / 27.09.2018
MS00 06 02 03
© River Catering Ltd. 2
6. Strictly observing and controlling of the predefined working hours
Processes and procedures
Jointly responsible for:
7. Maintaining personal quality checks in his / her department to ensure the required guest satisfaction
8. Assisting with the delivery of goods, careful and proper handling and storage of all goods
9. Ensuring the careful handling of all equipment (reporting of apparatus and machinery maintenance to avoid unnecessary replacement investments)
10. Ordering of food and consumables in cooperation with the Executive Chef; creating inventories in his / her department
Organization and administration
Jointly responsible for:
11. Taking part of the pre-opening / closing phase of the vessel
12. Daily preparation of mise en place in his / her assigned working place (post)
13. Keeping the working place clean
Communication and representation
Jointly responsible for:
14. Immediate reporting of special incidents to the Executive Chef; depending on importance also to the Hotel Manager and / or Corporate Executive Chef
15. Ensuring conformity of predefined appearance / uniformity requirements and proper body care
Control and reporting
Jointly responsible for:
16. Ensuring compliance with the active and passive information flows in accordance with the organigram
Special tasks
Jointly responsible for:
17. Attending all official events on board according to the instructions of the superior
18. Maintaining regularly presence in the restaurant to ensure quality on the buffet and to communicate with guests
19. Participation in the galley meetings; plus daily menu briefing with the galley crew
20. Providing assistance in all areas according to the instructions of the superior
21. Participating in the crew show (if crew show is foreseen)
22. Participation in regularly trainings
23. Assisting with waste disposal and crew mess cleaning according to the instructions of the superior
24. Assisting with luggage handling at check-in and check-out according to the instructions of the superior