Executive Chef - Saga Cruises

YOUR ROLE:

The Senior Executive Chef is responsible for the Culinary Operation onboard and ensures that all Sailor’s receive the most fantastic and memorable dining experience by monitoring the quality and standards of service.

They act as a corporate extension assisting with the operation and development of culinary ensuring service standards are met, company policies, regulations and SOPs are followed.

MAIN DUTIES AND RESPONSIBILITIES

• Monitors quality and cost of food production ensuring set budgets are achieved and maintained.
• Responsible for the entire culinary operation onboard including but not limited to procurement, galley, storing and guest satisfaction as it pertains to food and service.
• Responsible for providing financial and auditing reports to Hotel Operations Director.
• Organizes, plans and coordinates any Guest Chef events before and throughout sailing.
• Establishes and develops a highly motivated, pro-active culinary team that deliver the highest quality orientated service product delivering a cost-effective and ethical operation in line with the Saga Leadership Model.
• Liases with the Food & Beverage Storekeeper, Pastry Chef, Executive Sous Chef and Speciality Chefs regarding availability, specifications, standard item lists and delivery logistics, as well as shipboard inventory levels, stock rotation.
• Complete daily walkthroughs of all culinary operations including provisions with Executive Sous Chef, Pastry Chef and each Speciality Chef.
• Ensure that all culinary areas are maintained in accordance with company policy, USPH, SMS, HACCP and safety and environmental regulations.
• Assists with developing and maintaining par stocks for food product and equipment.
• Monitor that the galley team are adhering to the opening and closing times of each venue.
• Assist and work with the Hotel Operations Manager Menu implementation and delivery.
• Carries out training, coaching and mentoring of the galley team and ensure deputies follow suit in line with the ‘Saga Way’.
• Responsible for the appearance and cleanliness of all galley team members.
• Monitors and ensures correct storage and cold storage of all products according to company standards.
• Inform the Food & Beverage Director of all relevant issues regarding the culinary operation requesting the appropriate support.
• Monitors the Crew Dining area and follows up to review overall crew food experience.
• Ensures that any Guest requests for special food, diets or allergies are adhered to.
• Reports to Technical department any defects or repairs that affect the daily operation in the galley and that potentially violate USPH and/or SMS requirements.
• Conducts regular spot-checks and inspections of USPH and other Public Health requirements.
• Frequently visits Guest tables during service to gain feedback on culinary standards and general satisfaction.
• Reviews galley crew rotas ensuring that each outlet has the required manpower to deliver a high-quality service.
• Checks and approves all food requisitions to avoid overstocking in the galley storage spaces and unnecessary wastage.
• Monitors food wastage to ensure costs are kept to a minimum.
• Ensures ILO Work & Rest hours are followed and entered into the time keeping system accurately.
• Ensures all outlets are following the portion control charts.
• Accountable for the general cleanliness of all galley outlets in conjunction with the Health and Hygiene Officer and Chief Kitchen Steward.
• Prepares and reports on all culinary matters accurately and efficiently.
• Initiate and participate in the Cooking Demonstrations as required.

ADDITIONAL RESPONSIBILITES:

• Prepare appraisals for individuals under their remit in accordance with company policies.
• Attends passenger functions as required by Head of Department.
• Partake in inspections, trainings and meetings as required by Head of Department.
• Ensures that the set standards are kept, and staff members work according to their respective job descriptions.
• Lead and Motivate using the Saga Leadership Model.
• Ensure the ‘Saga Way’ is delivered each and every day.

SKILLS REQUIRED:

• Previous robust experience as Executive Chef onboard a Cruise ship or 4/5* hotel/resort.
• Excellent organizational skills and able to juggle several operations in one go.
• Demonstrated experience in motivating, leading and engaging a diverse workforce to increase synergy and improve productivity.
• Passionate about people and able to handle guest complaints with a smile!
• All certificates as required by the STCW code for this position.
• Excellent understanding of food specifications, including but not limited to USDA meat and standards and grading.
• Knowledge of Vessel Sanitation Program regulations and procedures.
• Experience of budgeting and cost control, including working with Inventory reports, food cost reports and monthly financial statements.
• Good command of the English Language

SAGA BEHAVIOURS:

• We help to create and maintain the strong Saga culture of ‘Better than ever’ and ‘Nothing is too much trouble’
• We believe that our greatest assets are our people, those who serve and those whom we serve
• We lead by example by always following Company safety rules and procedures and taking care of the Health and Safety of ourselves, colleagues and our guests
• We are encouraged to report all accidents, ‘near miss’ incidents and work-related ill health conditions to our manager
• We use work equipment, personal protective equipment, chemicals, and safety devices efficiently and correctly
• We take an active part in the operational and departmental training we receive and suggest ways of reducing risks
• We engage with our guests and seek advice when unsure of how to ‘do the right thing’

The information contained herein is not intended to be an all-inclusive list of the duties and responsibilities of the job, nor are they intended to be an all-inclusive list of the skills and abilities required to do the job. Management may, at its discretion, assign or reassign duties and responsibilities to this job at any time.” The duties and responsibilities in this job description may be subject to change at any time due to reasonable accommodation or other reasons.