Executive Chef
hace 7 días
Pontevedra
Position Summary: The Executive Chef holds overall responsibility for delivering high-quality, efficient, and technically excellent culinary operations for both guests and crew. This onboard leadership role balances culinary artistry with strict financial management, crew administration, and uncompromising public health standards. Reporting Structure: Reports to: Corporate Chef, Hotel Director, and F&B Manager (where applicable). Supervises: Entire Galley Department. Key Responsibilities: Culinary Leadership & Quality Control - Daily Operations: Overlooks all shipboard galleys, expediting service during peak hours, and ensuring all food venues open on schedule. - Menu Execution: Plans menus and adapts recipes based on ingredient availability while maintaining 5-star presentation and taste standards. - Specialized Dining: Manages guest food allergies, dietary restrictions, and custom requests with strict attention to detail. Financial & Inventory Management - Cost Control: Manages the galley budget, controls food waste, and monitors high-value (flagged) ingredients. - Proactive Sourcing: Coordinates with the provisions team to check food quality during loadings, manage stock rotation, and minimize slow-moving inventory. Public Health, Sanitation, & Safety - Compliance: Enforces strict Public Health policies (including USPH/HACCP guidelines), pest control, and daily temperature logging for all cold/hot storage and dishwashers. - Inspections: Maintains constant readiness for scheduled and unannounced public health inspections. - Safety Drills: Participates in and leads safety and pollution-prevention training (STCW) for the galley team. Crew Management & Administration - Scheduling: Creates fair work and In-Port Manning schedules, ensuring strict compliance with ILO and MLC work/rest hour regulations to control overtime. - Development: Conducts training, performance reviews, and manages promotions, transfers, and corrective actions. - Crew Welfare: Performs regular quality checks on food service in the crew and officer mess rooms. Guest Relations & Shipboard Events - Guest Engagement: Conducts cooking demonstrations, visits restaurant tables to gather feedback, and reviews guest comment cards to resolve issues. - Special Events: Coordinates food prep for high-profile functions (e.g., Captain's Welcome, VIP parties, and culinary demonstrations). Qualifications & Requirements - Experience: Minimum 5 years of experience as an Executive Chef in an International 5-star establishment. - Certifications: Valid STCW95 certification; must be physically and medically fit for sea duty. - Culinary Background: Strong knowledge of International and European cuisines with proven kitchen management skills. - Languages: Fluent English (written and verbal) PLUS at least one of the following: German, French, Italian, Spanish, or Mandarin. - Core Attributes: High moral integrity, strong administrative skills, and a demonstrated history of positive leadership.
