pstrong Position Summary: /strong /pp The strong Executive Chef /strongholds overall responsibility for delivering high-quality, efficient, and technically excellent culinary operations for both guests and crew.
Puede obtener más detalles sobre la naturaleza de esta vacante y lo que se espera de los solicitantes leyendo la información a continuación.
This onboard leadership role balances culinary artistry with strict financial management, crew administration, and uncompromising public health standards.
/ppbr/ppstrong Reporting Structure: /strong /pp Reports to: Corporate Chef, Hotel Director, and FB Manager (where applicable).
/pp Supervises: Entire Galley Department.
/ppbr/ppstrong Key Responsibilities: /strong /pp Culinary Leadership Quality Control /pulli Daily Operations: Overlooks all shipboard galleys, expediting service during peak hours, and ensuring all food venues open on schedule.
/lili Menu Execution: Plans menus and adapts recipes based on ingredient availability while maintaining 5-star presentation and taste standards.
/lili Specialized Dining: Manages guest food allergies, dietary restrictions, and custom requests with strict attention to detail.
/li /ulpbr/pp Financial Inventory Management /pulli Cost Control: Manages the galley budget, controls food waste, and monitors high-value (flagged) ingredients.
/lili Proactive Sourcing: Coordinates with the provisions team to check food quality during loadings, manage stock rotation, and minimize slow-moving inventory.
/li /ulpbr/pp Public Health, Sanitation, Safety /pulli Compliance: Enforces strict Public Health policies (including USPH/HACCP guidelines), pest control,



and daily temperature logging for all cold/hot storage and dishwashers.
/lili Inspections: Maintains constant readiness for scheduled and unannounced public health inspections.
/lili Safety Drills: Participates in and leads safety and pollution-prevention training (STCW) for the galley team.
/li /ulpbr/pp Crew Management Administration /pulli Scheduling: Creates fair work and In-Port Manning schedules, ensuring strict compliance with ILO and MLC work/rest hour regulations to control overtime.
/lili Development: Conducts training, performance reviews, and manages promotions, transfers, and corrective actions.
/lili Crew Welfare: Performs regular quality checks on food service in the crew and officer mess rooms.
/li /ulpbr/pp Guest Relations Shipboard Events /pulli Guest Engagement: Conducts cooking demonstrations, visits restaurant tables to gather feedback, and reviews guest comment cards to resolve issues.
/lili Special Events: Coordinates food prep for high-profile functions (e.g., Captain’s Welcome, VIP parties, and culinary demonstrations).
/li /ulpbr/ppstrong Qualifications Requirements /strong /pulli Experience: Minimum 5 years of experience as an Executive Chef in an International 5-star establishment.
/lili Certifications: Valid STCW95 certification; must be physically and medically fit for sea duty.
/lili Culinary Background: Strong knowledge of International and European cuisines with proven kitchen management skills.
/lili Languages: Fluent English (written and verbal) PLUS at least one of the following: German, French, Italian, Spanish, or Mandarin. xqbhyrx
/lili Core Attributes: High moral integrity, strong administrative skills, and a demonstrated history of positive leadership.
/li /ul

📌 Executive Chef (España)
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