With the assistance of the Sous Chef, the Executive Chef will schedule and assign is galley staff to various areas where needed. with the exception of the department heads and specialized personal the Chef must rotate his staff, this will benefit the all operation, gives opportunity to the staff to get familiar with the all galley department, and gives the Chef opportunity to develop individuals and gives him more flexibility in case of unexpected sign offs or shortage of personal.
The Chef will prepare work schedules for Breakfast, lunch, dinner, deck buffets, afternoon teas, mid night buffets, etc,.
The chef will also prepare a list of days off, when possible and on a rotation base.
Culinary Manuals, Menus and Recipes
The Culinary Manuals, and recipes where set up by the corporate office or the chef on duty (from company to company different) and are to be used at all times.
The menus have been cost priced, in order to maintain the budget and control the food cost the chef has to follow the recipes.
In case of non availability of certain items the chef must communicate with the F&B Manager for an alternative.
The Chef must keep the culinary manual and recipes in his office available to his staff for references.
Daily Requisitions, Requisitions to and from the Bar
Food requisitions must be sent to the Provision Master by no later then 6pm for delivery the following day. All requisitions must be signed by the department head and checked and signed by the Exc. Chef. The Exc. Chef and the F&B Manager must sign any liqueur or wine requisitions. The F&B Manager have to sign any requisitions to the bar department
Buffets
The Exc. Chef will decide the buffet lay out following the schedule and guide lines from the main office, in coordination with the Maitre D ‘Hotel and F&B Manager.
The buffets in the dining room will be set up by the galley department with the assistance of the dining room staff.
The Snack Stewards in coordination with the Galley department will set up the Buffets on deck.
The Gala Buffet will be set up by the dining room department and the food displays will be done by the galley.
Team buffets and buffet menus are set up by the corporate office and are to be followed, any changes will have to be approved by the F&B Manager and the Hotel Manager.
The breakdown off all the buffets will be done by Restaurant department an Galley department, a Sous Chef ( or 1st Cook) and Head Waiter must be present during breakdown of all buffets, to avoid wastage.
Cabin Food Amenities
Cabin food amenities such as fruit baskets, vip canapés and other miscellaneous will have to be ordered (from Housekeeping) before embarkation and will be credited to the food cost.
Housekeeping department will deliver the amenities to the cabins.
Each suite will receive a complimentary fruit basket.
Baskets for all other cabins must be ordered through the office.
· Fruit Basket Price $00.00
Specialty cakes may be ordered for various functions and/or celebrations. This selection does not include the small cakes presently served in the Dining Room for birthdays, honeymooners or anniversaries.
Room Service
A limited Room Service menu is available upon request. Items available are limited to snack sandwiches such as ham, ham and cheese; and beverages such as coffee, tea, milk and juice. The Hotel Desk may be contacted on a 24 hours base.
The Chef must ensure that the galley have sandwiches available for room service on a 24 hours base.
For special items such as cheese trays, canapés, or hot hors d’oeuvres the chef must have the order request 24 hours ahead and a charge for these items will apply, as per set up from corporate office.
In case of injuries, sickness or other extreme reasons, meals may be delivered to the cabin by contacting the hotel desk.
Special Diets, Requests and Extras Policy
A special number of special diets are agreed to be supplied and will be honored only upon receipt of a written request to the operations department and no later then 4 weeks prior to the sailing date.
As per company’s policy special requests will be honored only upon receipt of a written request and approved by the operations department, if the request is made on board by the guest such as special occasions celebrations ( birthdays, anniversaries, etc.), will be honored, any other special requests will be up to the discretion of the on board management.
During the meal hours extras will be served by request, the waiter must present an extra ticket signed by the Section Head Waiter,
The Galley will only serve extra meals after the regular orders are out, or by request of a Head Waiter or MaitreD’.
Special luncheons and Travel Agents Menus
The operations department will advise of any Special luncheons or travel agents lunches.
The corporate office will set menus and prices, and a set price per person will be credit to food cost onboard
Beverages included are; coffee, tea, ice tea and daily juices available
Tea Time
Tea time menus and rotation schedule are set up by the corporate office and are to be followed
The set up for tea time will be done by the snack stewards. A Head waiter and a 1st Cook must be on duty during this time.
Items to be served will be Cookies, assorted pastries and assorted sandwiches.
The Exc. Chef must ensure that there is enough mise en place for tea time ( sandwiches, cookies ) and the rotation of the items are followed and not repeated every day.
Beverages to be served free of charge like Coffee, Tea and Ice Tea
Cruise Report
The Exc. Chef is to give to the F&B Manager a detailed Cruise Report in the end of each Voyage.
The cruise report is a way of documenting any incidents, food cost, problems or Galley related matters. Three (3 ) copies of the cruise report will be needed 1) for the Hotel Director and two (2) to the F&B Manager, one will for the on board file the other will be sent to the office by the F&B Controller with all the end of cruise reports.
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