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.

📌 Executive Chef (Madrid)
🏢 Silversea.
📍 Madrid