ph3Position Summary: /h3pThe bExecutive Chef /bholds 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: /h3h3Culinary Leadership Quality Control /h3ulliDaily Operations: 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. /li /ulh3Financial Inventory Management /h3ulliCost Control: Manages the galley budget, controls food waste, and monitors high-value (flagged) ingredients. /liliProactive Sourcing: Coordinates with the provisions team to check food quality during loadings, manage stock rotation, and minimize slow-moving inventory. /li /ulh3Public Health, Sanitation, Safety /h3ulliCompliance: Enforces strict Public Health policies (including USPH/HACCP guidelines), pest control, and daily temperature logging for all cold/hot storage and dishwashers. /liliInspections:



Maintains constant readiness for scheduled and unannounced public health inspections. /liliSafety Drills: Participates in and leads safety and pollution-prevention training (STCW) for the galley team. /li /ulh3Crew Management Administration /h3ulliScheduling: Creates fair work and In-Port Manning schedules, ensuring strict compliance with ILO and MLC work/rest hour regulations to control overtime. /liliDevelopment: Conducts training, performance reviews, and manages promotions, transfers, and corrective actions. /liliCrew Welfare: Performs regular quality checks on food service in the crew and officer mess rooms. /li /ulh3Guest Relations Shipboard Events /h3ulliGuest Engagement: Conducts cooking demonstrations, visits restaurant tables to gather feedback, and reviews guest comment cards to resolve issues. /liliSpecial Events: Coordinates food prep for high-profile functions (e.g., Captain’s Welcome, VIP parties, and culinary demonstrations). /li /ulh3Qualifications Requirements /h3ulliExperience: Minimum 5 years of experience as an Executive Chef in an International 5-star establishment. /liliCertifications: Valid STCW95 certification; must be physically and medically fit for sea duty. /liliCulinary Background: Strong knowledge of International and European cuisines with proven kitchen management skills. /liliLanguages: Fluent English (written and verbal) PLUS at least one of the following: German, French, Italian, Spanish, or Mandarin. /liliCore Attributes: High moral integrity, strong administrative skills, and a demonstrated history of positive leadership. /li /ul /p #J-18808-Ljbffr

📌 Executive Chef (Lugo)
🏢 Silversea.
📍 Lugo