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
- Overlooks all shipboard galleys, expediting service during peak hours, and ensuring all food venues open on schedule.
- Plans menus and adapts recipes based on ingredient availability while maintaining 5-star presentation and taste standards.
- 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.
- 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.




- Maintains readiness for scheduled and unannounced public health inspections.
- Participates in and leads safety and pollution‑prevention training (STCW) for the galley team.

- Crew Management & Administration

- Creates fair work and in‑port manning schedules, ensuring strict compliance with ILO and MLC work/rest hour regulations to control overtime.
- Conducts training, performance reviews, and manages promotions, transfers, and corrective actions.
- Performs regular quality checks on food service in the crew and officer mess rooms.

- Guest Relations & Shipboard Events

- Conducts cooking demonstrations, visits restaurant tables to gather feedback, and reviews guest comment cards to resolve issues.
- Coordinated food prep for high‑profile functions (e.g., Captain’s Welcome, VIP parties, and culinary demonstrations).

Qualifications & Requirements

- Minimum 5 years of experience as an Executive Chef in an International 5-star establishment.
- Valid STCW95 certification; must be physically and medically fit for sea duty.
- Strong knowledge of International and European cuisines with proven kitchen management skills.
- Fluent in English (written and verbal) and at least one of the following languages: German, French, Italian, Spanish, or Mandarin.
- High moral integrity, strong administrative skills, and a demonstrated history of positive leadership.

#J-18808-Ljbffr

📌 Executive Chef (Madrid)
🏢 Silversea.
📍 Madrid