Galley Utility for V.Ships Leisure

• Valid STCW95 certification.
• At least 2-3 years’ experience in 4-5* Hotel, fine dining restaurant or in the same position on a cruise ship
• Knowledge and experience of Public Health policies and procedures.
• Knowledge and experience of galley machinery, dish and glass washers.
• Fluent English (verbal and writing)

Key Responsibilities

• Responsible to ensure the cleanliness of all galley equipment.
• Responsible to ensure the proper storing of all galley equipment.
• Responsible for the washing of all pots, pans, silverware, service items and glassware for each meal served onboard.
• Ensures that the galley team has clean working utensils at all times.
• Responsible for cleaning materials and correct storage of such.
• Ensures the proper garbage handling, sanitation and disposal. Strives to minimize breakage and wastage and follows proper procedures when disposing of garbage.
• Assists with the collection of requisitions.
• Set up of special events such as buffets and cooking demonstrations etc.
• Handles and transports food and other supplies when requested.
• Ensures all set-ups are completed on schedule.
• Ensures that his/her assigned station is set up according to Company standards, maintaining in a clean and orderly fashion.
• Assists with regular inventories of the galley department equipment.
• Carries out provision loading duties as required.
• Properly cleans and maintains area and equipment according to Public Health standards.
• Ensures the readiness for any announced or unannounced Public Health inspection, whether it’s completed internally or by external authorities.
• Ensures that the logging of all dishwasher temperatures in assigned areas are in accordance with Company procedures and Public Health standards.
• Executes strict Public Health practices in all aspects of the position.
• Properly and carefully uses ship equipment and truthfully reports faulty or broken equipment.
• Strives to minimize breakage and wastage and follows proper procedures when disposing of garbage.
• Displays cost and quality awareness.
• Assists managers and supervisors with the training and induction of new personnel.
• Proactively responds to issues or potential problems quickly and efficiently involving relevant people as required. Communicates any challenges, complaints or service difficulties to immediate supervisor.
• Attends all training sessions with the aim to further improve his/her level of performance.
• Adherence to the Company’s code of conduct at all times.
• Practices preventative maintenance.
• Keeps the Executive Chef, Executive Sous Chef and Kitchen Steward promptly and fully informed of all problems and matters of significance.
• Adheres to Standard Operating Procedures set forth by the Company, is accountable for such practices.
• Practices good people management, maintaining proper conduct with all departments around the ship.
• Observes and enforces uniform and grooming standards according to Company policies.
• All other duties as assigned.