* Menu & Food Prep: Develop menus, create recipes, and oversee the cooking of all meals, ensuring nutritional balance and variety, catering to dietary needs.
* Staff Management: Recruit, train, schedule, and supervise galley staff (sous chefs, dishwashers), delegating tasks and ensuring smooth operations.
* Inventory & Provisioning: Manage food stock, order supplies, check deliveries, and maintain proper storage to prevent spoilage.
* Hygiene & Safety: Implement and enforce strict sanitation, food safety HACCP, and health regulations in all galley areas, including equipment.
* Quality Control: Inspect ingredients, taste dishes before serving, and ensure presentation meets standards.
* Budget & Cost Control: Manage kitchen expenses, food costs, and inventory within budget.
* Coordination: Liaise with management and front-of-house staff for smooth service and customer satisfaction.
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