Job Summary:

Directs and oversees team members and activities related to galley cleaning standards and USPH Guidelines, and HESS compliance.

KEY RESPONSIBILITIES:

• Comply with company policy regarding waste separation and environmental compliance.
• Conduct regular training with all departmental members on food waste separation and environmental compliance as per Global HESS policies.
• Direct, supervise, assists and trains the General Galley Stewards and Waste foreman positions in the activities of cleaning and maintenance in the galley according to USPH and HAL standards.
• Oversees and direct the activities of the stewarding team in washing procedures and equipment maintenance.
• Monitors and controls the activities of the waste processing in the galley by ensuring all departments follow the correct safety waste management rules, and ensures the color coded waste bins are being utilized at all times.
• Conducts inspections with the Executive Chef, and prepared written follow ups on corrective action items.
• Performs inspections at least three times daily during each meal period to ensure proper procedures are being followed in assigned areas of responsibility.
• Works with Executive Chef and Restaurant Operations Manager and assists with trainings and projects related to compliance in cleaning and operating procedures according to USPH.
• Prepares work schedules for General Galley Stewards and Waste Foreman and controls hours worked in assigned areas.
• Evaluate and conduct monthly ratings for each member of the galley stewarding department.
• Responsible for performance, appearance, dress and personal conduct of all team members assigned to the galley stewarding department.
• Ensures team members follow all Job Hazard Analysis reports for safe working practices, especially with chemical handling and cleaning of equipment.
• Monitors par levels, and expiry dates for items in all PPE galley stations.
• In charge of chemical lockers and organization in all kitchen areas. Ensures the proper chemicals and cleaning equipment is available for use.
• Monitors breakage of china and glassware, and keeps a daily inventory of broken items in all dishwashing areas.
• Assists with provisions loadings as needed
• Perform other job related functions as assigned.

Core Capabilities:

• Multi-tasking and all around leader.
• Builds a strong team and fosters collaboration.
• Acts as a corporate brand ambassador with onboard teams supporting and driving all longterm company goals and brand direction.
• Good communication skills.

Desired Skills & Experience:

• 2+ years’ experience in a 5 star+ hotel, cruise ship or high-profile restaurant performing the functions of a similar position.
• 2+ year experience in a supervisory position preferably in a multi-nationality setting with a proven ability to provide orientation and training.
• Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred.
• Extensive kitchen machinery and knife safety knowledge.
• Working knowledge of computers and the ability to navigate within a variety of software programs.
• Ability to effectively read, write and speak English.
• Degree from accredited culinary college or university.

Note: Other Duties as assigned included and not limited to Health, Environmental, Safety and Security responsibilities.