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). /ppSupervises: Entire Galley Department. /ph3Key Responsibilities /h3ulliCulinary Leadership Quality Control: Overlooks all shipboard galleys, expediting service during peak hours, and ensuring all food venues open on schedule. /liliMenu Execution: Plans menus and adapts recipes based on ingredient availability while maintaining 5-star presentation and taste standards. /liliSpecialized Dining: Manages guest food allergies, dietary restrictions, and custom requests with strict attention to detail. /liliFinancial Inventory Management: Cost Control – manages the galley budget, controls food waste, and monitors high-value ingredients. /liliProactive Sourcing: Coordinates with the provisions team to check food quality during loadings, manage stock rotation, and minimize slow-moving inventory. /liliPublic 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 inspections; participates in and leads safety and pollution‑prevention training (STCW) for the galley team. /liliCrew Management Administration: Scheduling – creates fair work and in‑port manning schedules, ensuring 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. /liliGuest 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). /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 and at least one of 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 (Barcelona)
🏢 Silversea.
📍 Barcelona