To act as liaison between the Executive Chef and Main Galley, Crew Galley, and Galley Preparation Room Staff in order to identify the strengths and potentials of each person and to assign them to the location best suited to their talents. To supervise the daily operation, food preparation and presentation in the Main Galley, Crew Galley, and Deck 4 Preparation Rooms, cooperation and good communication with the various sections. To take active part in the actual food preparation. To ensure that products are consistently prepared according to the highest possible standards. To train, coach, council, support and delegate all of the Main Galley, Crew Galley, and Deck 4 Preparation Room Staff. To guide the Main Galley, Crew Galley, and Deck 4 Preparation Room Staff and to ensure that everyone is updated with relevant shipboard information at all times. To monitor and develop the work schedules and section plans for the Main Galley, Crew Galley, and Deck 4Preparation Room Staff to the Executive Chef on a regular basis. To conduct Performance Appraisals for Main Galley, Crew Galley, and Deck 4 Preparation Room Staff in conjunction with the Executive Chef in accordance with Policy Letter #342. To review Job Applications and to interview and recommend suitable applicants accordingly in conjunction with the Executive Chef. To ensure that all Main Galley, Crew Galley, and Deck 4 Preparation Room food handlers comply with the latest Health and Sanitation regulations (USPH and all other Port Health Authorities) at all times and to assist the Executive Chef in overseeing the entire cleaning procedure for food handlers in the Galley. To know the requirements of the Menus and to forecast and Requisition all Main Galley, Crew Galley, and Deck 4 Preparation Rooms items according to operational needs through the Hotel Stores inconjunction with the Sr. Sous Chefs and Sous Chefs To follow up on culinary trends in order to create and plan new Menus in conjunction with the Executive Chef and Food and Beverage Manager. To ensure that any Maintenance issues in the Main Galley, Crew Galley, and Deck 4 Preparation Room areas are reported in a timely manner and that the work orders are followed up on accordingly. To monitor and control the inventory of Main Galley, Crew Galley and Deck 4 Preparation Rooms. To administer and oversee the “Buddy” program for all new Galley Crew and to follow up accordingly. To ensure that all Galley Work Registration Forms are completed correctly and handed in to the Executive Chef in a timely manner. To ensure that the Galley Overtime is submitted to the Executive Chef in a timely manner.To adhere to and to ensure that the Main Galley, Crew Galley, and Deck 4 Preparation Room Staff adheres to all Company Policies and Procedures, Manuals and Directives. Other responsibilities, as assigned, but not limited to the above.To ensure that leftover foods are kept to a minimum. To assist the Executive Chef in controlling the food cost as well as the operations costs in the Main Galley, Crew Galley, and Deck 4 Preparation Rooms as required by CCI, maintaining given standards and product quality. To monitor and control the use of consumables in the Main Galley, Crew Galley and Deck 4 Preparation Rooms. To monitor and control overtime for the Main Galley, Crew Galley, and Deck 4 Preparation Rooms Staff. To monitor and assist the Executive Chef in controlling vacation schedules and subsequently Travel costs for Main Galley, Crew Galley and Deck 4 Preparation Room Staff. To monitor and control all Galley expenditures to ensure that it stays within the limits of the Consumable and M&R Budget. To ensure that Company property is maintained properly and treated with respect at all times.Introduction of Job Duties and Departmental functions including continuous on-the-job-training and Safe Lifting Techniques for the Main Galley, Crew Galley, and Deck 4 Preparation Room Staff. To follow up and maintain a continuous Training Program in regards with International Cooking Techniques. Crystal Basics training and enforcement for Main Galley, Crew Galley, and Deck 4 Preparation Rooms Staff. Identification and Development of all Crew members with Supervisory potential.