Executive Chef

Position Summary

1. Overall responsibility for delivering high quality, efficient, individualized and technically excellent food
preparation for guests and crew in accordance with Company Policies, strictly upholding any Public
Health standards and towards a goal of achieving total guest satisfaction.

Responsibilities

1. Provides guests and crew with the highest quality food preparation by managing and overseeing the galley operation.
2. Visits and constantly walks all galleys onboard the vessel to verify their smooth running, acting on and following up any issues found to ensure that standards are not effected.
3. Supervises during service hours announcing orders, checking plates and expediting service.
4. Must ensure that all venues are opened according to schedule.
5. Must constantly strive to upgrade the food quality and presentation, and establish the necessary control to maintain a consistently high level of production.
6. Adjusts menus according to merchandise availability and unexpected shortages.
7. Maintains comprehensive product knowledge including ingredients, equipment, suppliers, markets and current trends and makes appropriate adjustments to galley operations accordingly.
8. Carries out menu planning in accordance with Company policies and menu cycles.
9. Ensures a seamless operation with the Restaurant Manager and Maitre d’Outlet’s, maintaining excellent cooperation and discusses operational issues on a daily basis.

10. Supervises the daily schedule for the galley team.
11. Supervises the line cooks to ensure that the food is prepared to Company standards and in
accordance with Company recipes assisting work stations as necessary.
12. Checks all set ups for various buffets and service stations.
13. Attends and assists with daily menu briefings.
14. Provides cooking demonstrations and guest chef programs when required.
15. Organizes and executes F&B related ship functions and special events.
16. Carries out the training of the line cooks for the preparation of all menu items.
17. Monitors and checks meat, fish and seafood ordering and thawing procedures.
18. Prepares requisitions for required food items on the menu and anticipates food counts. Streamlining
food costs where possible. Working with the Hotel Stores team to monitor and deplete slow moving
food items and products that are close to expiration.
19. Assists all section heads in their areas of responsibility to countercheck all food requisitions and
make adjustments as necessary.
20. Monitors and controls flagged and expensive item requisitions.
21. Actively participates in loadings to conduct quality control of food items.
22. Ensures proper storage of food to maintain quality and prevent waste in accordance with Company
policies and Public Health standards.
23. Practices economical food production and minimization of food waste.
24. Ensures proper food handling in all food preparation areas, ensures that the galley team transports
their produce using the correct procedures and utensils from the main galley to their assigned
outlets.