PLAN YOUR TRIP
The purpose of this role is to be responsible for all food outlets, brassiere and crew mess room and to ensure there is a consistent standard of quality and presentation of food. They will be responsible for the ordering of food stocks, ensuring that stores are put away correctly and a stock rotation system is being used at all times, ensuring that certain items of food are date stamped.
Some of the Key Responsibilities for this role include:
• Responsible for the Galley crew and to be aware at all times the importance of maintaining a clean working practice, ensuring all sections are thoroughly scrubbed down after service
• To ensure any food wastage is kept to a minimum and entered on the appropriate forms
• Ensuring that the crew food is kept to satisfied standard and kept up to date with any comments
• People management and leadership responsibilities
The successful candidate will have previous experience in a similar role and hold a Chief Cook CoC. They will have a high attention to detail and understand the importance of hygiene and cleanliness with food preparation areas.
The intended location for this role is onboard our Conventional vessels.
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