Minimum experience and qualification requirements for position:
Professional Experience and Education: Advanced Culinary Skills, Leadership Experience.
Requires a minimum of 10 years in the profession (Quality Hotels and Restaurants).
Communication and Language Skills: Must be able to read and speak English clearly to orate clear definitions to subordinates and able to interpret documents such as recipes and manuals. Other languages are considered a plus.
Work Ethic: Must be a serious professional and take pride in their work. Adherence to Company Rules and Regulations is a must for success on the job.
Profile: Strong administrational skills, team player, open-minded and flexible.
Computer knowledge: Must be proficient with Word, Excel, Outlook, PowerPoint and computers in general.
Job description, major responsibilities:
Responsible for leading and supporting a multi cultural team of Galley personnel, ensuring the highest level of crew satisfaction and productivity.
Required to ensure that menus, recipes, methods and specifications are adhered to as per company standards.
Must work within set food-cost budgets, par levels, portion control and adjust food requisitions to avoid any possible overproduction.
Fully responsible for all galley equipment and the annual galley equipment budget projection.
Responsible for the general cleanliness of all Galley Outlets in conjunction with the Sanitation Officer and Kitchen Steward.
Contract length: 6 -8 months on / 2 months off
Salary: Please contact the agency in regards salary
