Executive Chef
Executive Chef
Posted on :
10-02-2025
Employer Active
1 Vacancy
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Job Description
Position Summary
The Executive Chef is responsible for overseeing all culinary operations onboard ensuring the highest standards of food quality consistency and guest satisfaction. This role requires strong leadership a deep understanding of international cuisines and expertise in managing highvolume kitchen operations. The Executive Chef collaborates closely with the Food & Beverage team Provision Master and Hotel Inventory Manager to maintain cost control streamline operations and drive an exceptional dining experience. The ideal candidate is a dynamic leader with a passion for culinary excellence team development and operational efficiency.
Key Responsibilities
Culinary Leadership & Quality Control
- Supervise and oversee all Galley operations ensuring menus are executed according to company standards.
- Monitor product quality through tasting panels and miseenplace inspections during preparation.
- Ensure availability of special dietary menu options and provide direct guest advisement on dietary requests.
- Lead daily team briefings and communicate company updates and culinary strategies using appropriate technology.
Guest Satisfaction & Service Recovery
- Take full ownership of service interactions ensuring timely personalized service recovery for guest complaints.
- Maintain a visible presence in food outlets and public areas throughout each voyage.
- Proactively identify and eliminate friction points in the guest dining experience to exceed key performance targets.
Operational & Financial Management
- Oversee the ordering preservation and utilization of provisions collaborating with the Provision Master.
- Manage cost control expenditures and inventory within budgeted targets minimizing food waste.
- Plan and approve provisioning for local and container deliveries ensuring timely and efficient ordering.
- Conduct yield testing and quality inspections on key proteins and highvolume ingredients.
Team Leadership & Development
- Mentor and coach Culinary team members supporting career progression and conducting performance appraisals.
- Train and provide clear direction to Galley staff ensuring consistency in food preparation and plating standards.
- Plan and communicate Galley management rotation requests in collaboration with shorebased teams.
Compliance & Safety Standards
- Ensure strict adherence to public health policies continuously monitoring compliance across all kitchen operations.
- Oversee the Dish department ensuring cleaning and sanitation standards are maintained.
- Verify that all kitchen equipment is properly maintained and compliant with company policies.
Skills Knowledge & Expertise
Education & Experience
- Degree in Culinary Arts from a recognized institution or equivalent threeyear apprenticeship.
- 10 years of experience in highvolume hotel or culinary operations preferably with cruise ship experience.
- At least 3 years in an Executive Chef role or equivalent senior culinary leadership position.
Culinary & Operational Expertise
- Extensive knowledge of international cuisines advanced cooking techniques and menu development.
- Strong background in Food & Beverage operations including cost control product delivery and staff management.
Leadership & Team Management
- Proven ability to lead train and mentor a large multicultural culinary team under highpressure conditions.
- Ability to manage multiple priorities and drive continuous operational improvements.
Guest Experience & Communication
- Fluent in English (verbal and written) with exceptional communication skills.
- Guest serviceoriented with a warm personable approach and commitment to exceeding expectations.
Compliance & Safety
- Strong knowledge of public health regulations sanitation standards and food safety compliance.
Contract
- 6:2 Rotation (Rolling contracts of 6 months onboard the ship followed by 2 months of vacation).
- Single cabin accommodation.
Employment Type
Full Time
Key Skills
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