As a Chief Cook in the Galley section, your primary responsibility is to oversee the culinary operations and ensure the provision of high-quality meals for guests and crew on board a vessel. You will lead a team of cooks and galley staff, ensuring efficient kitchen management and adherence to food safety and hygiene standards. Here is a detailed job description for the position of Chief Cook in the Galley section:

1. Culinary Leadership:
– Lead and manage the culinary team, including Cooks, Stewards, and other kitchen staff.
– Develop and plan menus in collaboration with the Chef and other culinary team members, considering dietary requirements, guest preferences, and nutritional balance.
– Supervise and participate in the preparation, cooking, and presentation of meals, ensuring adherence to standardized recipes, portion control, and quality standards.
– Train and mentor junior kitchen staff, providing guidance on cooking techniques, food preparation, and safety practices.
– Ensure that the galley operates smoothly, efficiently, and safely, while maintaining high culinary standards.

2. Food Preparation and Production:
– Coordinate and oversee the preparation and cooking of meals, ensuring timely and efficient production to meet service schedules.
– Monitor food quality, taste, and presentation, making necessary adjustments to maintain consistency and exceed guest expectations.
– Ensure the proper handling, storage, and rotation of ingredients to minimize wastage and maintain freshness.
– Assist in the creation and testing of new recipes and menu items, considering guest feedback, culinary trends, and operational feasibility.
– Ensure compliance with food safety and hygiene regulations, including HACCP principles, to prevent foodborne illnesses and maintain a safe working environment.

3. Kitchen Management:
– Manage inventory levels of food and kitchen supplies, ensuring appropriate ordering, receiving, storage, and stock rotation.
– Monitor and control food costs, portion control, and wastage, seeking opportunities to optimize efficiency and minimize expenses.
– Maintain cleanliness, organization, and functionality of the galley, equipment, utensils, and workstations.
– Conduct regular inspections to ensure adherence to food safety, hygiene, and sanitation standards.
– Collaborate with the Chief Steward and other departments to ensure seamless coordination and delivery of meals.

4. Quality Assurance:
– Implement and enforce quality standards, ensuring that all food is prepared, cooked, and presented to the highest standards of taste, texture, and appearance.
– Conduct regular inspections and audits to maintain cleanliness, food safety, and compliance with regulatory requirements.
– Monitor and maintain temperature logs, record-keeping, and documentation related to food safety and hygiene.
– Identify areas for improvement and implement corrective actions to enhance quality, efficiency, and customer satisfaction.

5. Teamwork and Communication:
– Foster a positive and collaborative working environment within the galley team and across other departments.
– Communicate effectively with the Chef, Stewards, and other team members, ensuring clear instructions, smooth coordination, and efficient workflow.
– Participate in team meetings, training sessions, and performance evaluations.
– Provide guidance, support, and feedback to team members, recognizing and developing their skills and potential.
– Assist and support other kitchen staff during busy periods, special events, or emergencies.

Requirements:
– Previous experience as a Chef, Chief Cook, or in a similar culinary leadership role, preferably in the maritime or hospitality industry.
– Culinary degree or equivalent qualification is preferred.
– Strong culinary skills and knowledge of various cuisines, cooking techniques, and food presentation.
– Familiarity with food safety and hygiene regulations, HACCP principles, and kitchen sanitation practices.
– Excellent leadership and organizational skills, with the ability to supervise and motivate a diverse team.
– Strong communication and interpersonal skills, with the ability to collaborate and coordinate with team members.
– Ability to work under pressure and meet tight deadlines while maintaining attention to detail.

– Flexibility to work in shifts, including weekends and holidays, as per the vessel’s operational requirements.
– Physical stamina and dexterity to stand for extended periods, lift heavy objects, and work in a fast-paced kitchen environment.
– Willingness to comply with all safety and security procedures.
– Proficiency in English is usually required, and additional language skills may be advantageous.