Job Description
Rotation: 3/3 months (+/-1)
Joining date: 7th of June
Vessel details:
- Tonnage 24,344 GT[2]
- Length 195.82 m (642 ft 5 in)[2]
- Beam 22.52 m (73 ft 11 in)[2]
- Draught 5.41 m (17 ft 9 in)[2]
- Installed power 4 x Wärtsilä 8R32 diesel engines
- Propulsion:
2 × Controllable pitch propellers
2 × bow thrusters
- Speed 17 knots (31 km/h; 20 mph)
- Capacity 929 passengers[3]
- Crew 371
Executive Chef
Responsibilities :
1. Leadership and Management:
· Supervise, train, and motivate a team of chefs, cooks, and kitchen staff in the galley.
· Provide guidance, support, and feedback to maintain high standards of culinary excellence.
· Plan and organize work schedules, ensuring adequate staffing levels for all dining venues on the ship.
· Foster a positive work environment, promoting teamwork, open communication, and professional development.
· Implement departmental procedures set by the company.
· Ensure that required training's take place according to legal requirements, departments, and individual needs.
· Schedule departmental and individual meetings.
2. Menu Planning and Development:
· Create diverse and innovative menus that cater to different dietary preferences, cultures, and culinary trends.
· Collaborate with the Food and Beverage Director to ensure menus align with the ship's theme and target audience.
· Keep and update the menu cycle in cooperation with the Corporate Chef.
· Source and select high-quality ingredients, considering availability, freshness, and budget constraints.
· Conduct menu tastings, adjusting and improvements based on feedback.
3. Food Preparation and Presentation:
· Oversee the preparation, cooking, and presentation of all food items on board.
· Maintain high culinary standards and ensure consistency in taste, portion sizes, and plating techniques.
· Monitor food quality, freshness, and temperature control throughout the preparation process.
· Implement creative food presentation techniques to enhance the dining experience.
4. Budgeting and Cost Control:
· Develop and manage the culinary department's budget, including food, labor, and equipment costs.
· Control expenses by monitoring inventory levels, minimizing waste, and implementing cost-saving measures.
· Collaborate with the procurement team to negotiate favorable contracts with suppliers and ensure timely delivery of goods.
· Conduct regular cost analyses and financial reports to track performance and identify areas for improvement.
· Calculate and prepare loading requests for Head Office approval.
5. Safety and Sanitation:
· Enforce strict adherence to food safety and sanitation standards, following local and international regulations.
· Conduct regular inspections to ensure compliance with cleanliness, hygiene, and food handling protocols.
· Implement and maintain HACCP (Hazard Analysis Critical Control Point) procedures for the entire culinary operation.
· Train staff on proper food handling, storage, and sanitation practices.
6. Guest Relations:
· Interact with passengers, addressing inquiries, special requests, and dietary restrictions.
· Monitor guest feedback and reviews to identify areas for improvement and enhance customer satisfaction.
· Collaborate with other departments to coordinate special events, themed nights, and culinary demonstrations.
7. Day-to-Day Operation of the Galley:
· Ensure all equipment within the department is properly maintained and in good working condition.
· Carry out daily inspections of the galleys, storage areas, crew, staff mess buffet, and all venues related to food.
· Report all technical malfunctions and necessary repairs following established procedures.
· Manage overall galley requisitions to ensure supplies are available in sufficient quantities and checked against the budget and inventories.
8. Communication Standards:
· Project friendliness and hospitality to passengers.
· Promote the same attitude and service orientation among all galley staff when in contact with passengers and colleagues.
· Handle passenger complaints in cooperation with the Head of Department (HOD).Profile:
· Proven working experience as an Executive Chef or Head Chef, preferably in the cruise industry.
· Excellent record of kitchen management, including strong organizational and delegation skills.
· Ability to spot and resolve problems efficiently.
· Capable of delegating multiple tasks.
· Effective communication and leadership skills.
· Up-to-date knowledge of cooking trends and best practices.
· Working knowledge of various computer software programs such as MS Office, restaurant management software, and POS systems.
· Degree in Culinary or a related certificate.
Job Tags
Work experience placement, Local area, Night shift