Galley Manager.

Crew Life at Sea Ltd.; Cape Town; On-site; ZAR 900,000 - 1,200,000; Full time

Job summary

Crew Life at Sea Ltd. seeks a Galley Manager to lead the ship's galley operations, ensure top-quality food and service, and manage a diverse kitchen team.

You will work closely with the Executive Chef on menus, budgets, and safety compliance to deliver an exceptional dining experience for passengers aboard a cruise vessel. Ideal candidates bring a culinary degree, 5+ years in a managerial kitchen role, and a passion for efficiency, safety, and guest satisfaction in a fast-paced maritime

Qualifications

• Must have culinary degree or equivalent experience.
• Strong leadership and communication skills.
• Excellent organizational and time-management skills.
• Knowledge of food and beverage cost control.
• Ability to work in a fast-paced, dynamic environment.
• Strong understanding of health and safety regulations.
• Team player with a positive attitude and a passion for delivering exceptional service.
• Ability to work flexible hours, including evenings, weekends, and holidays.
• Minimum of 5 years in a managerial role in high-volume, fine dining.

Responsibilities

• Oversee daily galley operations, including food preparation and sanitation.
• Lead and train kitchen staff to maintain high standards.
• Collaborate with Executive Chef on menus and quality.
• Monitor food and beverage costs to meet budgets.
• Ensure compliance with health and safety regulations.
• Develop procedures to improve efficiency and reduce waste.
• Inspect galley cleanliness and hygiene.
• Coordinate with housekeeping and dining for guest experience.
• Stay updated with industry trends and culinary techniques.

Skills

Culinary leadership

Staff training

Menu development

Cost control

Hygiene & safety

Operations management

Time management

Team collaboration

Flexibility

Education

Culinary degree

Job description

Galley Manager - Cruise Ship

Key Responsibilities

• Oversee the daily operations of the ship's galley, including food preparation, inventory management, and sanitation.
• Work closely with the Executive Chef to develop menus and ensure the highest quality of food and service.
• Manage and train a team of kitchen staff, including cooks, sous chefs, and dishwashers, to maintain high standards of efficiency and quality.
• Monitor food and supply costs to ensure budget goals are met.
• Maintain inventory levels and place orders for necessary supplies.
• Ensure compliance with all health and safety regulations.
• Develop and implement procedures to improve efficiency and reduce waste.
• Conduct regular inspections of the galley to ensure cleanliness and adherence to company standards.
• Collaborate with other departments, such as housekeeping and dining, to ensure a smooth operation and exceptional guest experience.
• Stay up-to-date with industry trends and new culinary techniques to continuously improve the dining experience for passengers.

Qualifications

• Minimum of 5 years experience in a managerial role in a high-volume, fine dining establishment.
• Culinary degree or equivalent experience.
• Strong leadership and communication skills.
• Excellent organizational and time-management skills.
• Knowledge of food and beverage cost control.
• Ability to work in a fast-paced, dynamic environment.
• Strong understanding of health and safety regulations.
• Team player with a positive attitude and a passion for delivering exceptional service.
• Ability to work flexible hours, including evenings, weekends, and holidays.