Executive Chef for Hebridean Sky & Island Sky

V.Ships Leisure is looking for Executive Chef for Hebridean Sky & Island Sky cruise vessels on behalf of Oceanic Leisure.
The MS Hebridean Sky and MS Island Sky are sister vessels. These 118-passenger, all-suite ships are considered among the finest small cruise vessels in the world, offering unusually spacious accommodation, public areas, and outside decks.
The Executive Chef is the Head of the Galley Department. 

Key Responsibilities

• Adherence to the company’s health and hygiene standards in line with  the acceptable Public Health Sanitation Programs and EU SHIPSAN procedures.
• Ensuring the safe operation and working practice of the galley department and any related matters affecting the safety of the ship, guests, and crew.
• Informing the Hotel Director immediately of any occurrence affecting the safe operation of the ship or the safety of persons onboard and/or the quality of services offered to guests.
• Liaising with other departments to ensure safe food temperatures throughout preparation and service.
• Ensuring the welfare and discipline of all members of the galley department, including behaviour whilst in guest public areas, in accordance with company policies and procedures.
• Ensuring the completion, checking and filing of food safety record logs in accordance with the acceptable Public Health Sanitation Programs and EU SHIPSAN procedures.
• Reporting defects or malfunctions of safety equipment and appliances e.g. expired or empty fire extinguishers, defective fire doors, broken or missing lifejackets, broken fire buttons, safety posters missing, etc.
• Ensuring galley personnel are qualified in food hygiene to a level commensurate with the type of food they handle and as determined by the acceptable Public Health Sanitation Programs and EU SHIPSAN procedures.
• Reporting defective galley equipment and required maintenance immediately to ensure the safe and hygienic operation of the ship.
• Participating fully in safety drills and statutory inspections commensurate to the role and as per company policies and procedures.
• Ensuring minimum galley manning to comply with the In-Port Manning  plan in accordance with international maritime law.
• Ensuring departmental compliance with the Maritime Labour Convention directive on working hours.
• Leading and directing the team in applying correct security measures.
• Environmental stewardship is central to this role and the entire operation of the ship. This role will engage in, comply with and promote all environmental regulations and policies, actively working with the galley team and guests to promote sustainability and protection of the environment in all aspects of life on board.
•  Efficient day to day management of the galley department, including, but not limited to, managing, monitoring, developing and training team members, ensuring an efficient and cost-effective food service operation.
• Ensuring adequate resourcing of teams, completing appraisals, identifying development opportunities and supporting senior staff to guide, motivate and direct their respective teams.
• Managing the following ranks: Sous chef, Kitchen Steward.
• Achieving the lowest possible food cost and minimum waste while providing food for guests, officers and crew to a quantity and standard that ensures customer satisfaction across all areas.
• Controlling galley orders to achieve efficient consumption analysis against the menu cycle and food cost, supervising and training staff where necessary.
• Inspecting food quality and reporting rejected items to the Hotel Stores Manager. 
• Managing galley routines, section plans and rotations in accordance with operational needs and the Maritime Labour Convention.
• Supervising the handling and preparation of meat, poultry, fish, seafood and ready to eat products to ensure the highest standards of food hygiene, food safety and dish presentation at every stage.
• Writing and costing menu cycles, developing dishes, setting plate presentation standards, effectively communicating menu changes and training staff to ensure smooth implementation.
• Meeting the specific dietary needs of guests, officers and crew.   
• Ensuring effective communication and teamwork between the galley and dining room.
• Reporting maintenance defects in line with company policies and procedures.
• Reviewing daily guest feedback with the Hotel Director and Restaurant and Bar Manager and, where applicable, agreeing appropriate outcomes to ensure effective complaint resolution.
• Ensuring cleaning standards and schedules for the galley, preparation rooms, refrigerators, ambient store cupboards and ice machines are adhered to and logs maintained in accordance with the acceptable Public Health Sanitation Programmes and EU SHIPSAN procedures.
• Completing daily, weekly and end of cruise reports and documentation in accordance with company policy and procedures.
• Conducting daily inspections of dining outlets, provisions, fridges, and freezers to ensure correct stock rotation of food according to use by and best before dates (FIFO).
• Effective delegation of garbage duties to ensure safe disposal and environmental compliance in accordance with company policy and procedures.
• Ensuring daily meal count completion and reporting in accordance with company policy and procedures.
• Ensuring efficient contact with guests (walking the floor, working the buffet) in order to be visible to guests on a daily basis. Participate in guest program points such as Galley toys, Provision Tours, Cooking Demos etc. 

Education/Experience/Qualifications:

Relevant experience in a similar capacity on a luxury cruise vessel.

About Oceanic Leisure

Backed by V., Oceanic Leisure specialises in developing bespoke hospitality concepts and delivering tailor-made end-to-end solutions according to client requirements. ​

Leveraging over 20 years of experience, and far-reaching resources to match, we deploy a flexible approach to all projects by merging service offerings and providing a one-stop turnkey solution. ​

We have the capacity, agility, and expertise to serve the contemporary, premium, luxury and ultra-luxury cruise markets. We believe in building strong partnerships with our clients that will enable a transparent operation, from initial concept through to delivery.​