Head Chef, Restaurant Manager
The head chef is responsible for the operation of the galley. He or she plans and leads the work in the kitchen and is responsible for the purchases made by the restaurant’s kitchen. Duties include procurement of food supplies, cost calculation, storage, and the supervision and management of kitchen staff.
The restaurant manager plans and leads service and sales operations in passenger ship restaurants. He or she is responsible for the restaurant’s procurement and storage, monitors the restaurant’s financial performance, and is responsible for cost calculations. Duties also include the supervision and management of restaurant staff.
Education
A university of applied sciences degree in tourism and hospitality, or a vocational qualification in the hotel and restaurant sector, work experience, and subsequent completion of advanced supervisory studies.