- Responsible for assigned galley items production, as assigned by Sous 
Chef, following the standard recipes provided by the Corporate Office 
- Supervises the correct handling of existing equipment in maintaining par 
levels of equipment and completes orders for replacing according to 
Operational Manual 
- Works with all crewmembers to improve their skills with continuous 
training reviewing the strengths and weaknesses of all crewmembers 
within the assigned galley, following Operational Manual 
- Plan effectively to ensure wastages and/or over production is kept to a 
minimum, adhering the Company set standards and procedures 
- Supervises cleaning procedure daily according to company standards 
and USPH
- Inform Sous Chef whenever there’s a problem arises with regards to 
food items; to provide a fast and effective solution 
- Follows the instructions of Sous Chef on the products production, 
provide a good selection to Guests’ Restaurant, in accordance with 
Operational Manual 
- Makes frequent suggestions to the direct supervisor to improve 
standards and keep the interest on the job 
- Checks outlets food production daily, to ensure an excellent quality 
service is provided, in accordance with Company standards
- Checks all provisions received from Storeroom and report discrepancies 
immediately, as per Operational Manual 
- Performs other duties / tasks if required by Line Manager 
- Facilitate a work environment that supports a successful safety culture. 
- Is responsible for ensuring that his/her team implements and 
maintains an effective supervision and management of workplace. 
- Enforce and promote Safety procedures in the team/Department 
under responsibility