Job Description:
Responsibility
(1) Responsible for the up-to-standard work flow in the assigned work area of the Galley and
the related administrative tasks, in close cooperation with the Chef de Partie.
(2) Food preparation in strict adherence to the given standards.
(3) Ensure all operations are carried out with the utmost economy consistent with the agreed
quality and hygiene standards.
(4) Contribution to the food, beverage and consumables orders for the work area in strict
adherence to budget-related and other requirements.
(5) Acceptance and checking of deliveries in the assigned work area.
(6) Implementation and checks of the professional, economic storage of all foodstuffs and
equipment in compliance with the agreed hygiene and quality standards, with special
regard to the compliance with expiry dates.
(7) Strict adherence to all agreed regulations (USPH/HACCP, ISM/ISO, SQM, TUIC Service
standards), especially with regard to security, environment and hygiene regulations in
his/her area of responsibility.
(8) Safe storage assistance in adverse weather.
(9) Notification and handling of all relevant (unusual) events, such as damages, repairs,
security violation etc.
(10) Responsible for equipment set ups as well as storing of goods and equipment up to
standard.
(11) Preparation and regular checks of logs and check lists.
(12) Planning, organisation, documentation of inventories.
(13) Examination and control of stock movements and orders in the area of responsibility.
(14) Special events assistance.
(15) Cleaning/sanitizing of the workplace (incl. utensils + equipment) using the PPE (Personal
protective equipment).
(16) In special case loading and suitcase service assistance.
(17) Always aim at continuous improvement.
(18) Active implementation of the philosophy behind the product.
(19) Constant improvement of the work flow and standards, including input for manuals and
regulations.
(20) Secure the careful handling of the companys properties.
(21) Knowledge of the assigned security roll number (from the ships articles) and the
assigned duties in case of an emergency.
(22) During take-over and shipyard times, additional tasks have to be fulfilled if required.
2. Qualification / Job experience
(1) Qualified training as a cook
(2) At least 1 year of job experience in a modern, high standard hotels or restaurants
Galley, if possible onboard a cruise vessel.
(3) Economical, budget-orientated thinking; ability to understand business targets
(4) Good knowledge of inventory management
(5) Very good knowledge regarding food, ingredients, recipes (modern, international cuisine)
as well as food-cost calculations and production control of passenger and crew menus.
(6) Knowledge of all cleaning procedures, cleaning agents, chemicals (including storage)
and especially of the U.S.P.H. standards.
(7) Very good command of the German language, good command of the English language
(written and spoken) or vice versa
(8) Living up to service
(9) IT knowledge, especially in MS Office, FIDELIO, Fidelio Cruise, Micros
(10) Good educational background
3. Personal requirements
(1) Minimum age 23
(2) Authority, flexibility, self discipline
(3) Strong organising ability
(4) Respectful, friendly and professional conduct towards passengers and crew
(5) Integrity
(6) Poise, very good manners
(7) Cost and quality awareness
(8) Good communicator
(9) Team player
(10) Ability to work under pressure
(11) Ability to motivate employees
(12) Well groomed appearance
4. Area of responsibility
(1) Responsible for the work flow in the assigned work area in the Galley