Training of the galley crew in dealing with guests, in terms of friendliness, assistance and service
Assuring professional cooperation with all departments on the vessel
Further coaching of the galley crew on board
Leading and motivating of the galley crew
Coordinating and controlling of the own working schedule
Strictly observing and controlling of the predefined working hours
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. Replacing the Executive Chef if necessary
4. Implementing the menu cycle and supervising the communicated food budget
5. Preparing an appropriate meal plan for crew in strict accordance with the given crew food standards
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Leadership and coordination
Jointly responsible for:
6. Training of the galley crew in dealing with guests, in terms of friendliness, assistance and service
7. Assuring professional cooperation with all departments on the vessel
8. Further coaching of the galley crew on board
9. Leading and motivating of the galley crew
10. Coordinating and controlling of the own working schedule
11. Strictly observing and controlling of the predefined working hours
Processes and procedures
Jointly responsible for:
12. Maintaining personal quality checks in his / her department to ensure the required guest satisfaction
13. Controlling delivery of goods, delivery notes; careful and proper handling and storage of all goods (food); creating all inventories in the galley department
14. Ensuring the careful handling of all equipment (reporting of apparatus and machinery maintenance to avoid unnecessary replacement investments)
Organization and administration
Jointly responsible for:
15. Taking part of the pre-opening / closing phase of the vessel
16. Training the galley crew at the beginning of the season
Communication and representation
Jointly responsible for:
17. Immediate reporting of special incidents to the Executive Chef; depending on importance also to the Hotel Manager and / or Corporate Executive Chef
18. Ensuring conformity of predefined appearance / uniformity requirements and proper body care of his / her employees
Control and reporting
Jointly responsible for:
19. Ensuring compliance with the active and passive information flows in accordance with the organigram
20. Enforcing continuous monitoring and controlling of the costs and target performance (budget)
Special tasks
Jointly responsible for:
21. Attending all official events on board according to the instructions of the superior
22. Maintaining regularly presence in the restaurant to ensure quality on the buffet and to communicate with guests
23. Participating in the galley meetings
24. Assisting in all areas according to the instructions of the superior
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25. Daily menu briefing with the galley crew
26. Participating in the crew show (if crew show is foreseen)
27. Participating in regularly trainings
28. Assisting with waste disposal and crew mess cleaning according to the instructions of the superior
29. Assisting with luggage handling at check-in and check-out according to the instructions of the superior
30. Supporting talented crew with potential for promotions on board – in agreement with the Executive Chef
Competencies / skills
Action competences: in accordance with the actual job description
Performance Assessment / qualification
In accordance with annual employee feedback qualification
General instructions / regulations
Code of conduct
Ships rules and regulations
Catalogue of services (CoS)
Handbooks: Hotel Manager handbook, kitchen manual, hygiene manual, uniform manual