As a Chief Steward in the Galley section, your primary responsibility is to manage and supervise the overall operations of the galley and pantry areas on board a vessel. You will oversee the provision of food and beverage services, ensure cleanliness and organization, and maintain high standards of guest satisfaction. Here is a detailed job description for the position of Chief Steward in the Galley section:

1. Galley Operations Management:
– Supervise and coordinate the day-to-day activities of the galley staff, including Cooks, Chefs, and Galley Stewards.
– Plan and organize work schedules, ensuring efficient workflow and timely delivery of meals and services.
– Collaborate with the Chef to develop menus and meal plans that meet guest expectations and dietary requirements.
– Ensure the proper utilization of ingredients, minimizing wastage and controlling costs.

2. Guest Service and Satisfaction:
– Maintain high standards of guest satisfaction by ensuring prompt and courteous service in the galley area.
– Address guest feedback and concerns, taking appropriate actions to resolve issues and enhance the guest experience.
– Train and supervise galley staff in providing excellent customer service and maintaining a welcoming environment.
– Collaborate with other departments, such as the Dining Room or Hospitality, to ensure seamless guest service.

3. Inventory and Provisioning:
– Monitor inventory levels of food supplies, beverages, and other pantry items, and coordinate with the Procurement department for timely replenishment.
– Conduct regular stock checks, maintaining accurate records of stock levels, and assisting in inventory management.
– Ensure proper storage and rotation of perishable and non-perishable items, adhering to food safety and sanitation guidelines.
– Collaborate with the Chef and Procurement department in menu planning and ordering of ingredients and supplies.

4. Hygiene and Safety:
– Ensure strict adherence to hygiene and sanitation standards in the galley area, following food safety regulations and guidelines.
– Implement and enforce proper cleaning and sanitization procedures, maintaining cleanliness and organization in the galley.
– Train and supervise galley staff on food safety practices, personal hygiene, and cleanliness standards.
– Conduct regular inspections to identify and rectify any hygiene or safety issues in the galley area.

5. Team Management and Development:
– Recruit, train, and evaluate galley staff, providing guidance, coaching, and performance feedback.
– Foster a positive and motivating work environment, promoting teamwork, collaboration, and professional growth.
– Conduct training sessions to enhance culinary skills, service standards, and product knowledge of the galley staff.
– Encourage open communication and collaboration among the galley team and with other departments.

6. Administrative Duties:
– Maintain records and documentation related to galley operations, such as inventory reports, guest feedback, and staff schedules.
– Collaborate with the onboard management team in budgeting, cost control, and financial reporting for the galley department.
– Assist in the development and implementation of standard operating procedures (SOPs) and policies for the galley section.
– Participate in meetings and briefings, providing updates on galley operations, challenges, and suggestions for improvement.

Requirements:
– Previous experience as a Chief Steward or in a similar supervisory role in the galley section, preferably in the maritime or hospitality industry.
– Strong knowledge of food and beverage operations, culinary practices, and service standards.
– Familiarity with hygiene and sanitation regulations, food safety guidelines, and quality control procedures.
– Excellent leadership and interpersonal skills, with the ability to motivate and manage a diverse team.
– Strong organizational and time management abilities.
– Effective communication and problem-solving skills.
– Attention to detail and a commitment to maintaining high standards of cleanliness and guest satisfaction.
– Flexibility and adaptability to work in a dynamic and fast-paced environment.
– Proficiency in relevant computer software and systems used for inventory management and reporting.