Executive Chef Shipboard

Position Summary

Overall responsibility for delivering high quality, efficient, individualized and technically excellent food preparation for guests and crew in accordance with Company Policies, strictly upholding any Public Health standards and towards a goal of achieving total guest satisfaction.

1.Valid STCW95 certification.

2. Minimum of 5 years experience in the role of Executive Chef at an International 5 star establishment.

3. Good knowledge of International cuisine and European culinary background.

4. Knowledge and experience of Public Health policies and procedures.

5. Ability to read, interpret and demonstrate culinary fundamentals.

6. Physically and medically fit.

7. Moral integrity is required.

Provides guests and crew with the highest quality food preparation by managing and overseeing the galley operation.

2. Visits and constantly walks all galleys onboard the vessel to verify their smooth running, acting on and following up any issues found to ensure that standards are not effected.

3. Supervises during service hours announcing orders, checking plates and expediting service.

4. Must ensure that all venues are opened according to schedule.

5. Must constantly strive to upgrade the food quality and presentation, and establish the necessary control to maintain a consistently high level of production.

6. Adjusts menus according to merchandise availability and unexpected shortages.

7. Maintains comprehensive product knowledge including ingredients, equipment, suppliers, markets and current trends and makes appropriate adjustments to galley operations accordingly.

8. Carries out menu planning in accordance with Company policies and menu cycles.

9. Ensures a seamless operation with the Restaurant Manager and Maitre d’Outlet’s, maintaining excellent cooperation and discusses operational issues on a daily basis.

10. Supervises the daily schedule for the galley team.