ph3Position Summary /h3pThe 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. /ph3Reporting Structure /h3pReports to: Corporate Chef, Hotel Director, and FB Manager (where applicable). Supervises: Entire Galley Department. /ph3Key Responsibilities /h3ullibCulinary Leadership Quality Control /bulliOverlooks all shipboard galleys, expediting service during peak hours, and ensuring all food venues open on schedule. /liliPlans menus and adapts recipes based on ingredient availability while maintaining 5-star presentation and taste standards. /liliManages guest food allergies, dietary restrictions, and custom requests with strict attention to detail. /li /ul /lilibFinancial Inventory Management /bulliManages the galley budget, controls food waste, and monitors high‑value (flagged) ingredients. /liliCoordinates with the provisions team to check food quality during loadings, manage stock rotation, and minimize slow‑moving inventory. /li /ul /lilibPublic Health, Sanitation, Safety Compliance /bulliEnforces strict Public Health policies (including USPH/HACCP guidelines), pest control, and daily temperature logging for all cold/hot storage and dishwashers.



/liliMaintains readiness for scheduled and unannounced public health inspections. /liliParticipates in and leads safety and pollution‑prevention training (STCW) for the galley team. /li /ul /lilibCrew Management Administration /bulliCreates fair work and in‑port manning schedules, ensuring strict compliance with ILO and MLC work/rest hour regulations to control overtime. /liliConducts training, performance reviews, and manages promotions, transfers, and corrective actions. /liliPerforms regular quality checks on food service in the crew and officer mess rooms. /li /ul /lilibGuest Relations Shipboard Events /bulliConducts cooking demonstrations, visits restaurant tables to gather feedback, and reviews guest comment cards to resolve issues. /liliCoordinated food prep for high‑profile functions (e.g., Captain’s Welcome, VIP parties, and culinary demonstrations). /li /ul /li /ulh3Qualifications Requirements /h3ulliMinimum 5 years of experience as an Executive Chef in an International 5-star establishment. /liliValid STCW95 certification; must be physically and medically fit for sea duty. /liliStrong knowledge of International and European cuisines with proven kitchen management skills. /liliFluent in English (written and verbal) and at least one of the following languages: German, French, Italian, Spanish, or Mandarin. /liliHigh moral integrity, strong administrative skills, and a demonstrated history of positive leadership. /li /ul /p #J-18808-Ljbffr

📌 Executive Chef (Madrid)
🏢 Silversea.
📍 Madrid