Vacantes

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APPLY NOW - Rank: EXECUTIVE CHEFContract: 3:3 months rotationEmbarkation: 07.06.2026Type: Cruise ShipGRT/ Size : 24344 Grt / 1000 pax maxRequirements: 1.Leadership and Management:·Supervise, train, and motivate a team of chefs, cooks, and kitchen staff in the galley.·Provide guidance, support, and feedback to maintain high standards of culinary excellence.2. Menu Planning and Development:·Create diverse and innovative menus that cater to different dietary preferences, cultures, and culinary trends.3. Food Preparation and Presentation:·Oversee the preparation, cooking, and presentation of all food items on board.·Maintain high culinary standards and ensure consistency in taste, portion sizes, and plating techniques.·Monitor food quality, freshness, and temperature control throughout the preparation process.4. Budgeting and Cost Control:·Develop and manage the culinary department's budget, including food, labor, and equipment costs.·Control expenses by monitoring inventory levels, minimizing waste, and implementing cost-saving measures.5. Safety and Sanitation:·Enforce strict adherence to food safety and sanitation standards, following local and international regulations.​Profile:·Proven working experience as an Executive Chef or Head Chef, preferably in the cruise industry.·Excellent record of kitchen management, including strong organizational and delegation skills.·Ability to spot and resolve problems efficiently.·Capable of delegating multiple tasks.·Effective communication and leadership skills.·Up-to-date knowledge of cooking trends and best practices.·Working knowledge of various computer software programs such as MS Office, restaurant management software, and POS systems.·Degree in Culinary or a related certificate.