
Culinary Team Leader
1 week ago
Job Opportunity:
This is an entry-level position in the culinary sector responsible for overseeing and coordinating activities at a workstation involved in food preparation and cooking. The successful candidate will be developed to become a future leader in all aspects of management, knowledge, skills, and craftsmanship.
Key Responsibilities:
Leadership and Coordination
Supervise and coordinate tasks at assigned workstations ensuring timely completion and maintaining high standards of quality and safety.
Training and Development
Train and monitor junior cooks and chefs providing on-the-job training to enhance their performance and prepare them for advancement to higher roles.
Inventory Management
Conduct regular inventory of items in workstation storage determine daily food requirements and prepare requisitions for approval by senior staff.
Safety and Hygiene
Ensure adherence to international safety guidelines onboard sanitation and hygiene standards.
Equipment Operation and Maintenance
Operate and maintain equipment according to standard procedures reporting any out-of-order equipment directly to supervisors.
Teamwork and Communication
Collaborate with galley personnel communicating effectively to ensure smooth operation and achieve shared goals.
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