Executive Chef

Job Description

• To oversee the daily operation of all Galleys and food outlets, safe food handling of Galley personnel and maintenance of all Galley equipment;
• To ensure a smooth and efficient service during meal hours through constant communication with the Maitre d’Hotel;
• To ensure that all products are consistently prepared to the highest possible standards;
• To train, coach, council, support and delegate all of the Galley staff;
• To guide the Galley staff to ensure that the Department is updated with relevant shipboard information at all times;
• To oversee the entire food operation in all restaurants as well as the operation within the ship’s Galley and in preparation rooms;
• To review and approve menus for the Crew Galley, as prepared and submitted by the Sous Chef, ensuring they meet the quality, quantity, nutritional value and cultural needs of the crew;
• To monitor and develop the work schedules, section plans and to conduct Performance Appraisals for his direct reports and to assist his team in developing Performance Appraisals for their subordinates;
• To submit an updated Vacation schedule of the entire Galley Department to the Chief Purser;
• Ensure that all food handlers in the Galley, comply with the latest Health and Sanitation regulations, and overseeing the entire cleaning procedures of all food handlers in the Galley;
• To execute all aspects of planning and organizing of upcoming cruises for the Galley Department;
• To know the requirements of the Menus and to forecast orders according to operational needs through the Provision Department;
• To establish orders for fresh produce, fish and seafood as well as meat in conjunction with the Provision Master;
• To know the requirements of the Menus and to forecast orders according to operational needs through the Provision stores;
• To establish orders for fresh produce, fish and seafood as well as meat in conjunction with the Provision Master;
• To follow up on culinary trends in order to create and plan new Menus in conjunction with the Fleet Executive Chef;
• To be visible and approachable to our Guests (make rounds and visit Guest tables throughout the cruise);
• To ensure that any Maintenance issues in the Galley areas are reported in a timely manner and that the work orders are followed up on accordingly;
• To ensure that all Galley Department Work Registration Forms are completed correctly and handed in to the Chief Purser in a timely manner;
• Ensure that all of the Galley Department Overtime is submitted to the Chief Purser;
• To adhere to, and to ensure that the Galley Department Staff adheres to all Company Policies and Procedures, Manuals and Directives;
• Other responsibilities, as assigned, but not limited to the above.

Qualifications

• Culinary Institute Diploma/Chef Certification or other relevant apprenticeship required;
• Minimum of four (4) years of International experience as Executive Chef required;
• Must have experience in a large luxury food operation – luxury cruise ship experience preferred;
• Must have a very strong, balanced background in the culinary field and a sound knowledge of culinary arts and fine dining is essential;
• Understands all aspects of the kitchen including bakery, pastry, butchery and fish preparation area, hot and cold kitchen, as well as the managerial aspects of these operations;
• Must have a good understanding of balanced tastes and should know how to create a Menu with a variety of high quality foods for a large volume operation;
• Highly motivated with a strong drive and high level of energy and flexibility;
• Must be fluent in written and spoken English;
• Must have very good administrative skills (Microsoft Outlook) MXP Knowledge is a plus;
• Must have excellent organizational skills and show attention to detail;
• Must possess excellent leadership skills and the ability to interact with all levels of people;
• Must be able to communicate and implement corrective action steps in an effective, yet diplomatic fashion;
• Must be able to remain calm under pressure;
• Needs to have an outgoing personality and has to possess a positive attitude, maintaining a friendly and approachable demeanour while remaining firm at all times.

Additional Information

Financial Responsibilities

• To control the food cost as well as the overall Galley operational costs and maintaining given standards and product quality;
• Monitor and control the use of consumables and bonded items in the entire Galley Department;
• To monitor and control wage and overtime for the Galley Department Staff according to Budget;
• To monitor and control vacation schedules;
• To monitor and control all Galley expenditures to ensure that it stays within the limits of the Consumable and M&R Budget;
• To ensure that Company property is maintained properly and treated with respect at all times.

Safety Responsibilities

• To ensure that the proper use of Personal Protective Equipment in the Galley work areas is implemented at all times;
• To ensure that Safe Lifting Techniques are practiced at all times in the Galley Department;
• To ensure all Galley Staff is instructed on all Safe/Proper Galley Equipment handling and to ensure that Safe/Proper Galley Equipment handling is practiced at all times;
• To be familiar with the Company´s SMS;
• To be familiar with the Ship`s Emergency Plan;
• To do In Port Manning duties as scheduled and as required by Company policy.

Emergency Duties

• To follow instructions on Safety Card;
• To participate in Guest/Crew Lifeboat Drills as per instructions;
• Other safety responsibilities, as assigned, but not limited to the above.

Team Education & Training

• Introduce Job Duties and Departmental functions including onthejobtraining for the entire Galley Department;
• To follow up and maintain a continuous Training Program in regards with International Cooking Techniques;
• Identification and Development of all Crew members with Supervisory potential.

Team Communication and Meetings

• To schedule and conduct meetings with the Galley Department every cruise;
• To constantly communicate with the Maitre d’Hotel;
• To attend the Hotel Managers meetings on a daily basis;
• To encourage and demonstrate good communication, excellent teamwork and continuous training, coaching and counseling.