Hotel Assistant Galley

Overview

Clean and sanitize all Galley areas, machinery, and equipment to the highest standard.

• Responsible for the cleaning and storage of all galley dishes, glasses, cutlery, pots, and pans.
• Undertake the cleaning and maintenance of large galley equipment and machinery such as dish/glass washers, food pulpers, grinders, and grease traps. Monitor the performance of all equipment and machinery reporting any faults or breakdowns immediately. Undertake general cleaning duties of cooking equipment such as broiler tops, deep fat fryers, and work surfaces, ensuring the correct personal protective equipment is working at all times.
• Carry out the segregation and disposal of galley waste in accordance with all current safety, company, and international regulations. Undertake all tasks in accordance with all current safety and company regulations including the Public Health Policy ensuring proper storage, cleaning, and personal hygiene. Support the Hotel department by undertaking allocated duties as and when required (e.g. baggage handling, storing).

• Experience of working in a large Hotel / Restaurant in the kitchens / galley
• Level 2 Award in Food Hygiene desirable
• Good command of written and spoken English

• Valid ENG1 medical certificate or equivalent for the duration of each voyage

• Follow the correct policies and procedures regarding food hygiene at all times
• Ensure all food preparation equipment and spaces are sanitised and clean at all times in accordance with company policy
• Highlight issues immediately in order to minimise any impact on Guest health

• Safely load dish and glass washing machines in a manner which ensures all the contents are cleaned
• Clean and refill the machines with detergents/consumables
• Safely stack and move cutlery, crockery and glasses to minimise breakages and in line with USPH procedures
• Store all service ware correctly as per company standards
• Clean all areas of the galley to the agreed standards
• Use correct chemicals on different surfaces in appropriate concentrations
• Use the correct equipment for different cleaning tasks
• Follow a plan for cleaning which is efficient and minimises rework/duplication
• Maintain and look after equipment, following the standard operating procedures