• Supervise and coordinate all aspects of food production of a large-scale food preparation operation, including daily production of all foods as per the practical’s schedule and assisting with practical schedule.• Inspect/ facilitate and regulate all compliances related with quality, sanitation and safety standards to entrust & ensure proper discipline in kitchen functioning.• Supervise the learning, preparation and cooking of various (recipes) food items as per the syllabus.• Develop and implement numbers of creative menu item.• Develop training programme’s and coordinate all professional development of students and subordinates.• Planning, coordination & implementation all special events, holiday functions in Curriculum.• Manage culinary staff through scheduling, training, coaching, evaluating and hiring.• Manage key culinary leadership rolls including supervisor in execution of syllabus.• Lead and coach the students towards achieving exceptional guest services to meet-out the desired expectations of placement cells.• Monitor food production, ordering, cost, quality and consistency in performance of students on a daily basis.• Assist in interview preparation of students.• Perform related duties, as assigned.

Responsibilities • Leading and supporting a multi cultural team of Galley personnel.• Ensuring the highest level of crew satisfaction and productivity.• Responsible for the smooth and efficient running of the food production areas in the assigned galley• Responsible to produce and maintain the expected level of food quality in the assigned area of responsibility.• Following USPH standards complying with HACCP program, public relation and guest interaction.• Ensure proper food handling and storage procedure in all food preparation.• To oversee the electronic requisitioning and ordering process to ensure the correct usage of ingredients. • Rules/Regulations, Training and enforcement.• Maintain immaculate appearance and excellent guest interaction skills.• Follow the portion control chart and conduct random spot-checks.• Participate and assist during Cooking Demonstrations.• Check all galley equipment in terms of maintenance/repair and report it to the executive chef on a daily basis with the help of assistant food operation manager.• Enforce the established working schedule for the galley team, based on 10 hours a day and 7 days a week.• Ensure complete managerial coverage during breaks or meetings.• Attend to the daily Chef’s morning meeting and address daily operational issues as required.• Monitor and check meat, fish & seafood ordering and thawing procedures.• Taste food items on a daily basis and make necessary changes. The assigned galley services lines needs to be ready 10 minutes prior to opening.• Visit the assigned galley restaurant as often as possible during the course of dinner in conjunction with the assigned Maiter’ D, checking tables and ensuring that Guests are provided with the best meal/service possible.• To follow up on negative feedback received.

Check freshness of food and ingredientsSupervise and coordinate activities of cooks and other food preparation workersDevelop recipes and determine how to present the foodPlan menus and ensure uniform serving sizes and quality of mealsInspect supplies, equipment, and work areas for cleanliness and functionalityHire, train, and supervise cooks and other food preparation workersOrder and maintain inventory of food and suppliesMonitor sanitation practices and follow kitchen safety standards

•Work according to the menu specifications by the Chef de Partie/Commis 
•Keep work area at all times in hygienic conditions according to the rules set by the hotel •Control food stock and food cost in his section 
•Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites 
•Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks 
•Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques 
•Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control.