Executive Chef on River Ships
Responsible for the entire food department, including:
- Set up of written duty rosters for all galley crew and staff
- Organizing, managing and motivating all galley crew and staff
- Preparation and distribution of all daily meals including set up of the breakfast buffet according to the food manual (menu cycle)
- Responsible for the implementation and maintaining of the corporate standards in the food department
- Responsible for the implementation of a correct food schedule for the crew, according to the corporate crew food standard
- Responsible for all food and galley purchase orders in cooperation with the Hotel Manager
- Responsible for organization of loading and checking of all food and galleys supplies
- Responsible for the food stores, adjusted to number of pax
- Responsible for the correct handling and storing of all food stock, cleaning products and all equipment in the food department
- Responsible for an impeccable cleanness, hygiene and tidiness in the galley area
- Active cost controlling and maintaining of food cost.
- Responsible for correct monthly inventory of food stock as per company’s instructions
- Continuous training of all galley crew and staff
- Responsible for the implementation of the correct appearance, as well as the standard of personal hygiene of the galley crew and staff
- Various preparatory duties prior to and at the end of the season
- Active participation in managing the hotel department
- Active presence at official occasions and events on board as per manual
- Regular presence in the restaurant to obtain feedback from the passengers by active communication
Qualifications
- English/German spoken and written
- Completed vocational training as chef
- 4 years of management experience in a comparable galley
- F & B experience
Requirements
- independence
- management and motivating skills
- flexibility
- organizational skills
- loyalty
- honesty
- objectivity
- stress resistance
- EU Passport
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