Executive Chef

To be accountable for both operational duties and qualitative controls concerning the total Food Production on board a ship; he/she is responsible for the correct implementation of company procedures while ensuring that our international clientele is experiencing culinary delights in all of our Food outlets. Leading a multi ethnical team, he/she is in charge of training and actively taking part in the technical development of the Kitchen brigade.

The main duities are:

• preparing the weekly schedule for the Galley Staff, designating special duties, cleaning duties and time off.
• being accountable for achieving the Company budgets regarding food cost and inventory levels; must investigate any deviation immediately.
• ensuring that food quality and portion controls are always in line with the Companies specifications.
• keeping the F&B Director informed on any manning needs and updates the crew movement report.
• evaluating all his/her staff upon sign off and in the evaluation periods requested by the Company; assesses employees that are showing potential for further advancement and develop their managerial level of responsibilities.
• visiting daily all food preparation areas and does food tasting to ensure quality and standards are up to company standards.
• meeting daily with the Sous Chef and 1st Cook to forecast food production and discuss the daily schedule.
• communicating any shortages or last minute changes to the galley staff.
• ensuring that food preparation is done according to the company recipes and USPH\ Internal Health standards.
• setting up and maintains a training program for all Galley Staff with emphasis on their specific job and USPH rules and regulations.
• making a daily tour of the provision area ensuring that correct storing procedures are met and that there is no sign of spoilage.
• preparing at the end of each cruise in conjunction with the Provision Master and the F&B Director the food order for the next loading.
• spot checking all food outlets.
• maintaining menus and food quality up to Company standards and expectations.
• controlling food waste on a daily basis.
• making sure PH standards are followed.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.- Serving as a role model to demonstrate appropriate behaviors.

Job Requirements

• Must have finished a professional Hotel School with Certificate or at least 10 years experience in a large multi-outlet operations or Cruise ship Environment.
• At least 1 year in a large Hotel or Cruise ship Environment as Executive Chef plus 5 years  on a Cruise Ship performing managerial positions
• Solid progression through all the Culinary Ranks  including Catering and Banqueting  sections
• Solid knowledge of current food trends
• Should have worked in multicultural operations.
• Creative , hands on attitude, leadership skills
• Ability to manage change effectively
• Ability to work under pressure and to handle stress
• Computer Skills, MS Word , e-mail and Excel
• Preferable Italian  nationality
• English Knowledge (B1 level)