• Control payroll and equipment costs through efficient allocation of department budget.• Oversee inventory management and requisition of materials and goods.• Manage and direct kitchen and serving staff of 274 including weekly scheduling of shifts and facility stations.• Directs, coordinates, and supervises the implementation and execution of job specification and cleaning procedures in accordance with USPH and CPH standards within the Culinary and Dining Services Department. Follows all HACCP procedures as they are set by company standards.• Directs, coordinates, and supervises the implementation and execution of Marine Hotel policies, standards, and procedures within the Culinary and Dining Services Department.• Ensures kitchen staff is following all corporate recipes and the 10 Culinary Commandments.• Ensures dining room management follows the objectives set forth in Perfect Dining Room, Perfect Lido, and Perfect Room Service matrices.

• To oversee the operation of the entire galley and all food service areas.• Food cost, quality control, and proper waste management.• Training, Monitoring, and upkeep of the galley as per the USPH standards.• Responsible for all food being prepared in the galley according to the menus and recipes as established by the company.• Responsible for all the food-related ratings. Key Contributions:• Consistently came under-budgeted food cost by 5% every cruise while maintaining company standards.• Handled the contingency where the complete food container loadings did not arrive at the South American Homeport and stepped in to not only complete the reorder for local purchase within few hours but also did the local purchase thereby saving more than 120,000 USD for the company.• Developed and implemented a system to track right from the preparation to wastage, thereby reducing the food wastage by 15%- 20% every cruise.• Successfully handled three 14 days Charter cruises and four 14 days kosher cruises with highly encouraging feedback.• Achieved 100% score during USPH inspections at least 11 times.• Implemented ‘Dining with the Chef’ thereby creating additional revenue.

Responsibility:• Responsible for the administration of the galley, generating and revising all reports required by the Culinary Ops. Manager and the corporate office.• Prepare the weekly schedules of the galley staff, designating special duties & time off in accordance with the Time & Attendance policy.• Accountable for the company budget regarding the food cost & inventory levels. Investigate & report any discrepancies to the Culinary Operations Manager.• Ensure the food quality & portion control is always in line with the company specification.• Maintain the cleanliness of all food preparation areas and conduct simulated USPH type inspection and pre US port arrival inspections.Key Contributions:• Implemented the Asian Dinner Service in the Lido Buffet.• Streamlined the Dinner A la Carte’ Service in the Lido thereby increasing the patronage by 25%.• Developed and implemented a Crew Menu for lunch and dinner based on the Crew feedback