-Responsible for the entire bar and lounge area;
-Responsible for the implementation and maintaining of the RC standards and budgets in the bar department;
-Responsible for the daily set-up (mise-en-place), professional serving and preparation of beverages, as per predefined recipes and standards;

-Responsible for providing professional service of food and/or beverages of up to 20 passengers in a restaurant station or a part of the lounge;
-In charge of and co-responsibility for the cleaning of parts of the restaurant, back offices and workrooms as directed (side jobs);

-Coresponsible for the correct handling of passenger and crew laundry
as well as laundry and uniforms laundered by external companies;
-Co-responsible for the correct handling and storage of all housekeeping supplies, detergents and equipment;
-Daily assistance in the dish wash area at lunch and/or dinner time;

-Preparation and distribution of all daily meals including the set up of the breakfast buffet according to food manual (menu cycle);
-Responsible for a section in the galley;

-Responsible for the entire restaurant and bar department;
-Set up of written duty rosters for service crew and staff in restaurant and bar (side jobs);
-Organising, managing and motivating all service staff in res taurant and bar;

-(Co-)responsible for the entire front desk area;
-(Co-)responsible for the organisation and realis ation of efficient and smooth check-in and check -out procedures;
-(Co-)responsible for the implementation and maintaining of the RC standards within the front desk department;

-Responsible for the daily dish-washing of all galley equipment, china,glassware and cutlery;
-Correct and careful handling of all galley equipment, china, glassware and cutlery;
-Responsible for impeccable cleanness and tidiness in the dish wash area;

-Relieves the Executive Chef if necessary;
-Co-responsible for the entire food department;
-Assistance with organising, managing and motivating all galley crew and staff;
-Preparation and distribution of all daily meals including set up of the
breakfast buffet according to the food manual (menu cycle);