Executive Chef
hace 8 horas
Murcia
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. • Reports to: Corporate Chef, Hotel Director, and F&B Manager (where applicable)., • Supervises: Entire Galley Department., • Culinary Leadership & Quality Control – Sets culinary direction, maintains quality standards, and ensures consistency across all venues., • Daily Operations – Oversees all shipboard galleys, expedites service during peak hours, and ensures 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 – Manages the galley budget, controls food waste, and monitors high-value (flagged) ingredients., • Proactive Sourcing – Coordinates with provisions team to check food quality during loadings, manage stock rotation, and minimize slow-moving inventory., • Public Health, Sanitation & Safety – 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 – Engages guests with 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)., • 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: German, French, Italian, Spanish, or Mandarin., • Core Attributes – High moral integrity, strong administrative skills, and a demonstrated history of positive leadership. Note: This description is presented as structured formatting for clarity and compliance with formatting standards. It preserves the original content and responsibilities detailed in the source. #J-18808-Ljbffr
26 Calle Peraleja Vial 3, 30592, Murcia
