Offre d'emploi Executive Chef passagère flotte
Executive Chef
Description supplémentaire:
APPLY NOW - Rank: EXECUTIVE CHEFContract: 3:3 months rotationEmbarkation: 24.10.2026Type: Cruise ShipGRT/ Size : 24344 Grt / 900 pax maxThe Executive Chef is responsible for overseeing the culinary operations on board Villa Via Residence. This position requires exceptional leadership, creativity, and culinary expertise to deliver an outstanding dining experience for passengers and crew e Executive Chef manages a team of chefs, coordinates menus, ensures high-quality food preparation, and maintains adherence and compliance to safety and sanitation standards, and maintaining the overall efficiency and quality of the general culinary e Executive Chef reports to and is accountable to the Food and Beverage Manager or Hotel Manager on board. The Executive Chef also collaborates with the Corporate Chef to update menus and implement procedures to enhance guest e Executive Chef is responsible for:Leadership and Management:Supervise, train, and motivate a team of chefs, cooks, and kitchen staff in the vide guidance, support, and feedback to maintain high standards of culinary excellence;Plan and organize work schedules, ensuring adequate staffing levels for all dining venues on the ship;Foster a positive work environment, promoting teamwork, open communication, and professional development;Implement departmental procedures set by the company;Ensure that required trainings take place according to legal requirements, departments, and individual needs;Schedule departmental and individual nu Planning and Development:Create diverse and innovative menus that cater to different dietary preferences, cultures, and culinary trends;Collaborate with the Food and Beverage Director to ensure menus align with the ship's theme and target audience;Keep and update the menu cycle in cooperation with the Corporate Chef;Source and select high-quality ingredients, considering availability, freshness, and budget constraints;Conduct menu tastings, adjusting and improvements based on feedback.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;Implement creative food presentation techniques to enhance the dining experience.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;Collaborate with the procurement team to negotiate favorable contracts with suppliers and ensure timely delivery of goods;Conduct regular cost analyses and financial reports to track performance and identify areas for improvement;Calculate and prepare loading requests for Head Office approval.Safety and Sanitation:Enforce strict adherence to food safety and sanitation standards, following local and international regulations;Conduct regular inspections to ensure compliance with cleanliness, hygiene, and food handling protocols;Implement and maintain HACCP (Hazard Analysis Critical Control Point) procedures for the entire culinary operation;Train staff on proper food handling, storage, and sanitation practices.Guest Relations:Interact with passengers, addressing inquiries, special requests, and dietary restrictions;Monitor guest feedback and reviews to identify areas for improvement and enhance customer satisfaction;Collaborate with other departments to coordinate special events, themed nights, and culinary demonstrations.Day-to-Day Operation of the Galley:Ensure all equipment within the department is properly maintained and in good working condition;Carry out daily inspections of the galleys, storage areas, crew, staff mess buffet, and all venues related to food;Report all technical malfunctions and necessary repairs following established procedures;Manage overall galley requisitions to ensure supplies are available in sufficient quantities and checked against the budget and munication Standards:Project friendliness and hospitality to passengers;Promote the same attitude and service orientation among all galley staff when in contact with passengers and colleagues;Handle passenger complaints in cooperation with the Head of Department (HOD).RequirementsProven 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.Perform other duties as assigned by the respective department head or ship management.Additional ResponsibilitiesCreating memories and positive experiences for guests;Presenting yourself professionally;Anticipating guest needs;Completing guests’ requests and needs;Handling guest challenges;Improving the guest tributesRespect for all co-workers and guests;Excellent communication skills;Pride in your work by creating positive energy, excitement, and fun Outgoing personality, open minded and flexible;Able to work 7 days a week;Demonstrate positive behavior, smiling, being polite and courteous;Able to develop a camaraderie with team members;Ability to work in an international environment;Ability to live in close quarters and share limited space with others;Ability to work under pressure and maintain a pleasant working environment;Excellent appearance;To be able to meet all pre-joining requirements.
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