Position Summary:brThebrExecutive Chefbrholds 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.brReporting Structure:brReports to: Corporate Chef, Hotel Director, and FB Manager (where applicable).brSupervises: Entire Galley Department.brKey Responsibilities:brCulinary Leadership Quality ControlbrDaily Operations: Overlooks all shipboard galleys, expediting service during peak hours, and ensuring all food venues open on schedule.brMenu Execution: Plans menus and adapts recipes based on ingredient availability while maintaining 5-star presentation and taste standards.brSpecialized Dining: Manages guest food allergies, dietary restrictions, and custom requests with strict attention to detail.brFinancial Inventory ManagementbrCost Control: Manages the galley budget, controls food waste, and monitors high-value (flagged) ingredients.brProactive Sourcing: Coordinates with the provisions team to check food quality during loadings, manage stock rotation, and minimize slow-moving inventory.brPublic Health, Sanitation, SafetybrCompliance: Enforces strict Public Health policies (including USPH/HACCP guidelines), pest control, and daily temperature logging for all cold/hot storage and dishwashers.brInspections:



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

📌 Head Chef-Pub Kitchen (Vitoria-Gasteiz)
🏢 Silversea.
📍 Vitoria-Gasteiz