Plat: 3000 Euro

Responsibilities:

• Responsible for ordering / purchasing of food in co-operation with Hotel Manager
• Cost and budget control of entire galley sector, analysing of costs together with the Hotel Manager
• Planning and compiling menus according to the preset menu standards and budgets
• Continual maintenance and improvement of the quality standards
• Responsibility for the adherence of hygiene (HACCP), safety and environmental regulations
• Responsibility for the careful handling of all equipment and machinery in the galley
• Always available as contact for passengers regarding inquiries, complaints and suggestions for food and meals
• Motivation of galley crew to provide excellent service standards
• Planning, organising, delegating special functions
• Delegating service schedules in the galley department
• Delegating product loadings
• Control of general cleanliness in the galley and store rooms
• Supervising galley garbage separation
• Organizing cooking demonstrations

Qualifications / Experience:

• Professional cook diploma, preferably Master Chef diploma
• Experience as Chef de Cuisine in a variety of operations or internal qualification
• Supplementary courses / training
• Experience in managing complaints
• Good knowledge of English language
• EDV experience- words, excel

Company requirements:

• Minimum age approx. 30 years
• Specialist competence, ability to work under duress, reliability, creativity
• Cost and quality awareness
• Self-assured and calm manner towards staff and passengers
• Quality of leadership, capable of motivation

General requirements:

• Well-groomed and clean appearance
• No visibly tatoos
• No body jewellery (as per hygiene regulation)
• No piercing or similar body jewellery

Area of responsibility / authority

The Chef de cuisine is a competent culinary specialist and disciplined superior for the entire kitchen section. He gives instructions to all galley staff. 

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