RESPONSIBILITIES

• Direct, coach, support, supervise, and evaluate the performance of all kitchen staff.
• Manage assigned areas of the galley, ensuring high standards of food production.
• Collaborate with the Executive Chef to set work schedules and monitor working hours of all kitchen staff.
• Provide training for new crew members and track their progress.
• Ensure adherence to health, safety, and sanitation protocols, including HACCP compliance.
• Assist with food requisitions and inventory control to manage food costs efficiently.
• Be present during USPH inspections and ensure compliance with all standards.
• Ensure cost containment through efficient use of resources and equipment.

REQUIREMENTS

• 4-5 years of relevant experience in large hotel/resort operations or cruise ships.
• Excellent written and oral communication skills in English.
• Culinary school degree is required.
• Strong leadership skills in a multicultural and dynamic environment.
• Proficient in planning, organizing, staffing, and evaluating kitchen staff performance.
• Excellent problem-solving, decision-making, and interpersonal skills.