We are looking for an Executive Chef!
Position Summary:
The Executive Chef Supervises all galley employees, plans and assigns work assignments, gives trainings for newly recruited employees, audits and inspects galley personal work assignment and requisition supplies. Takes care of the budget controlling and food cost compliance for the department.
Executive Chef duties and responsibilities:
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Head of Galley sub-department:
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Organizing and supervising Galley personnel, preparing and implementing work schedules in compliance with ILO regulations;
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Implementing health & hygiene procedures set by the Company in accordance with the latest ShipSan, HACCP and USPH regulations (where applicable);
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Implementing departmental procedures set by the company;
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Ensuring trainings take place according to legal requirements, departments and individual needs;
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Scheduling departmental and individual meetings;
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Financial – Food Cost reporting and controlling;
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Ensure that food production is according to the designated recipes;
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Keep & update Menu cycle in cooperation with the Corporate Chef;
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Calculate and prepare loading request for Head Office approval;
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In charge of the day-to-day operation of the entire Galley:
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Ensuring all equipment within the department is properly maintained and in good working condition;
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Carrying out daily inspection of the Galley, storage areas, Crew and Staff Mess buffet;
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Reporting all technical malfunctions and necessary repairs as per the established procedure;
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In charge of overall Galley requisitions to ensure that supplies are available in a sufficient amount and checked against budget and inventories;
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In charge of communication standards within the department:
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Projecting friendliness and hospitality to passengers;
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Promoting same attitude and service orientation in the behaviour of all galley staff while in contact with passengers and colleagues;
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Dealing with passenger complaints in cooperation with the HoHD.
Prerequisites:
Strong Leadership abilities and organizational skills. Entrepreneurial thinking and thinking out of the box and able to drive change and look for operational efficiencies regarding food cost savings and sustainability. Culinary creativity and dish presentation skills are a must.
Education:
Three-year degree or diploma in culinary management or equivalent education. At least 5 years of experience in same or a similar position on board. Good MS Office skills and knowledge of ShipSan, HACCP and USPH regulations are a must.
Dutch and/or Norwegian and/or French language of advantage.
Experience:
Minimum 6 years of experience, of which at least 2 years were held in a managerial role. Strong operational knowledge of the galley and provisions on board cruise or ferry vessels.
