Key areas of responsibility:

• Responsible for the entire galley sector - supervision and coordination of all operations in the assigned department
• Responsible for ordering / purchasing of food in cooperation with the 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 standards and budgets
• Implementation as well as continuous maintenance and improvement of the quality standards
• Responsibility for the adherence to all relevant hygiene (HACCP), safety and environmental regulations in the galley
• 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
• Always available as contact for all those working in the galley sector
• Motivates the galley crew to provide excellent service
• Planning, organising, delegating special functions in the galley
• Coordinating service schedules in the galley department
• Coordinating vacation schedules in the galley together with the hotel manager

Qualification:

• Professional diploma as a cook, preferably chef de cuisine‘s diploma
• Experience as executive chef in a variety of operations or internal qualification
• Supplementary courses / training
• Experience in managing complaintsGood knowledge of English language
• German is an advantage

Position requirements:

• Specialist competence, ability to work under stress, reliability, creativity
• Cost and quality awareness
• Self-assured and calm manner towards staff and passengers
• Well-groomed and clean appearance
• Leadership skills, capable of motivation

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