Who are the personnel in galley?

Answer 1

In a galley, the personnel typically include the chef or head cook, who is responsible for menu planning and food preparation. Supporting roles may consist of sous chefs, line cooks, and kitchen assistants, each handling specific tasks like food prep, cooking, and plating. Additionally, there may be dishwashers and stewards who manage cleanliness and assist with inventory. Together, this team ensures the efficient operation of the kitchen and the quality of the meals served.