Executive Chef (m)

Job Summary

• 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 dHotel;
• 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 ships 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 :

experience is an asset
Prior experience working with Opera or a related system
Strong interpersonal and problem solving abilities
Fluency in English additional languages are a plus

Remote Work :

No

Employment Type :

Full-time

Key Skills

• Culinary Experience
• Restaurant Experience
• Kitchen Management Experience
• Kitchen Experience
• Labor Cost Analysis
• Catering
• Management Experience
• Cooking
• Cost Control
• Menu Planning
• Sanitation
• Leadership Experience

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