Executive Chef

Requirements:

Have a Chef apprenticeship or culinary schooling
Min. 2 years’ experience in a 4* or 5* galley operation as an executive chef
Chef or Master Chef certificate
Highly proficient in spoken and written English
Excellent knowledge of HACCP
Strong computer skills and budgetary knowledge
Experience in ordering and inventory
Team-player and strong leadership skills
Self-organized, disciplined, and reliable
Good problem-solving skills
Able to conduct trainings
Stress tolerant
Familiar with a multicultural working environment
Have an eye for excellent food presentation

Role and Responsibilities:

Overall responsible for a smooth and organized operation within the galley
Active involvement in daily operations, including taking overall any station if needed
Provide professional and courteous service at designated workstations in accordance with company standards and procedures
Welcome and greet guests when in the restaurant or in any public area
Always be up to date with company standard operating procedures, particularly for the galley department, and ensure implementation
Be present during peak working hours (preparation, service, meetings)
Distribute information within the team as well as to other departments
Prepare duty schedules in accordance with relevant labour legislation
Retain full knowledge of food menus and recipes
Ensure proper setup and “mise en place”
Control “mise en place” sheets of each station
Ensure quality and quantity of crew food following company standards
Conduct frequent training sessions for the galley department
Ensure timely preparation of show plates for the daily menu briefing and conduct menu briefings with the restaurant team
Perform menu presentations to guests
Attend and conduct cooking demonstrations for guests
Be aware of guest's specific needs and dietary requirements and recommend suitable alternatives
Ensure proper stock handling, including reaching cost targets and implement necessary improvements if needed
Evaluate the galley team with the assistance of the executive sous chef and provide feedback, including performance enhancing action plans if necessary
Conducti daily quality checks
Conduct regular briefings and meetings ensuring smooth information flow for the crew and participate in head of department meetings conducted by the hotel manager
Responsible for the monthly inventories, purchase orders including equipment items, and delivery control
Support and encourage talented crewmembers suggesting career steps, following the company HR operating standards
Ensure a proper welcome and introduction of new joining crewmembers
Responsible for ensuring and maintaining cleanliness front and back of house according to HACCP and safety regulations, including monitoring compliance with legal requirements
Inform front office manager about any menu changes in good time
Ensure a proper handover between all shifts
Take an active role in creating a positive work environment between all departments onboard
Ensure correct food item rotation (FIFO), storing, labeling, and temperature control at all workstations
Handle guest complaints and inform the hotel manager if needed
Keep a record/list of breakage and monitor costs of breakage and damage, notifying the hotel manager if necessary
Ensure correct handling of all equipment, machinery, and chemicals
Prepare and monitor the department's vacation planning in accordance with the ships general vacation plan
Ensure the galley department has a full understanding of their designated safety roles, duties, and in-port-manning
Report any potential safety hazards
Review cruise questionnaires and ratings, implement action plans and follow up after every cruise

Side Tasks:

Participate in scheduled trainings, briefings, and meetings
Perform other duties as instructed by the supervisor, e.g. luggage service, loading, and garbage off-loading
Participate in all safety drills and ensure solid knowledge of designated safety role
Assist other departments as per Supervisor's instructions

Executive Chef - (on board luxury river cruise ship)

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