ppExecutive Chef - Silversea Silversea santiago de compostela, galicia, es /p /brpDescripción del trabajo /p /brpbPosition Summary: /b /p /brpThe 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. /p /brpbReporting Structure: /b /p /brpReports to: Corporate Chef, Hotel Director, and FB Manager (where applicable). /p /brpSupervises: Entire Galley Department. /p /brpbKey Responsibilities: /b /p /brpCulinary Leadership Quality Control /p /brul /brliDaily Operations: Overlooks all shipboard galleys, expediting service during peak hours, and ensuring all food venues open on schedule. /li /brliMenu Execution: Plans menus and adapts recipes based on ingredient availability while maintaining 5-star presentation and taste standards. /li /brliSpecialized Dining: Manages guest food allergies, dietary restrictions, and custom requests with strict attention to detail. /li /br /ul /brpFinancial Inventory Management /p /brul /brliCost Control: Manages the galley budget, controls food waste, and monitors high-value (flagged) ingredients. /li /brliProactive Sourcing: Coordinates with the provisions team to check food quality during loadings, manage stock rotation, and minimize slow-moving inventory. /li /br /ul /brpPublic Health, Sanitation, Safety /p /brul /brliCompliance: Enforces strict Public Health policies (including USPH/HACCP guidelines), pest control, and daily temperature logging for all cold/hot storage and dishwashers. /li /brliInspections:



Maintains constant readiness for scheduled and unannounced public health inspections. /li /brliSafety Drills: Participates in and leads safety and pollution-prevention training (STCW) for the galley team. /li /br /ul /brpCrew Management Administration /p /brul /brliScheduling: Creates fair work and In-Port Manning schedules, ensuring strict compliance with ILO and MLC work/rest hour regulations to control overtime. /li /brliDevelopment: Conducts training, performance reviews, and manages promotions, transfers, and corrective actions. /li /brliCrew Welfare: Performs regular quality checks on food service in the crew and officer mess rooms. /li /br /ul /brpGuest Relations Shipboard Events /p /brul /brliGuest Engagement: Conducts cooking demonstrations, visits restaurant tables to gather feedback, and reviews guest comment cards to resolve issues. /li /brliSpecial Events: Coordinates food prep for high-profile functions (e.g., Captain’s Welcome, VIP parties, and culinary demonstrations). /li /br /ul /brpbQualifications Requirements /b /p /brul /brliExperience: Minimum 5 years of experience as an Executive Chef in an International 5-star establishment. /li /brliCertifications: Valid STCW95 certification; must be physically and medically fit for sea duty. /li /brliCulinary Background: Strong knowledge of International and European cuisines with proven kitchen management skills. /li /brliLanguages: Fluent English (written and verbal) PLUS at least one of the following: German, French, Italian, Spanish, or Mandarin. /li /brliCore Attributes: High moral integrity, strong administrative skills, and a demonstrated history of positive leadership. /li /br /ul /p #J-18808-Ljbffr

📌 Executive Chef - Silversea (Santiago de Compostela)
🏢 Silversea.
📍 Santiago de Compostela