Executive Chef with 4-5 star cruise experience

Executive Chef with 4-5 star cruise experience

470.0 Executive Chef

470.0.a Section 402 General Job Requirements for all Hotel Crew is part of this job description and should be read and understood.

470.0.b Reporting to: F&B Manager

470.0.c Primary Objective of Position

.1 To provide guests and crew with quality food by directing the operation of the galley(s) and related food preparation stations
.2 To implement and maintain the standards of the Center of Disease Control Vessel Sanitation Program

470.0.d Major Area of responsibility

.1 Guest Services
• Actively interacts with guests in order to identify expectations and needs and fulfill them before they turn into an issue
• Effectively handles any guest complaints that may occur during service, suggesting solutions and alternatives to guarantee effective guest recovery,
• Ensures that all guests (special and dietary) requests and concerns are responded to promptly.
• Ensures that crew greets and smiles at guests.

.2 Galley
• Ensures the proper preparation of food by adhering to the menu cycle and menu recipes by supervising all food preparation areas and outlets on a daily basis.
• Assures the adherence to company standards in food quality, preparation of recipes, and presentation
• Oversees all food related operational areas.
• Ensures high standard of productive quality by conducting “spot checks” of the seasonings, portions and appearance served in each operation and conducts follow up.
• Adapts the CDC VSP standards to assure that proper food safety, hygiene and sanitation practices are present, inspects operational areas on a regular basis and conducts training to ensure standards are constantly met.
• Maximizes food quality and minimizes food waste by ensuring that unused food is properly stored and re-used (if appropriate).
• Ensures that all galley areas and stations are properly staffed, stocked, set up and open as scheduled,
• Visits and walks through all food outlets at peak hours to verify food presentation (buffets) and food quality, acting on and following up on any issues found to ensure standards are not affected,
• Monitors the preparation, set-up and decoration of buffets
• Is responsible for the service flow in the galley, and monitors buffet refill-requests
• Meets daily with the wait staff to explain and discuss the dinner menus.
• Obtains feedback from the Maitre d’Hotel related to guest response to food.
• Ensuring that crew is knowledgeable and well informed about the dishes prepared in the galley.
• Takes corrective action as required to address issues discussed

.3 Requisitioning
• Adheres to the established menu cycle and menu recipes and coordinates the requisition of supplies with Executive Sous Chef and Provision Master
• Calculates the quantity of raw ingredients based on anticipated meals counts and utilization of left overs.
• Communicates materials required in time
• Requisitions materials as required in accordance with company policies.
• Maximizes use of available materials by keeping current on inventory levels in the store room.
• Maintains inventory of non perishable supplies and orders accordingly.
• Meets with Hotel Director, Food & Beverage Manager, (Provision Master) daily to determine success of food preparation.

.4 Inventories and Supplies
• Ensures that a full and complete inventory and consumption record is maintained for all working tools and equipment of the galley.
• Requisitions new working tools and equipment as needed.
• Recommends purchase of new equipment and supplies as necessary.
• Maintains equipment in working order by coordinating the routine maintenance and repair of equipment with engineering staff.
• Assists the Provision Master and F&B Manager with purchase requisitions of supplies.

.5 Administration
• Schedules and publishes the working hours with side duties of all crew in the department.
• Publishes menu cycle and related flow charts to respective stations in the galley
• Updates the recipe book (technical recipe data sheets with pictures of show plates)
• Maintains daily meal counts