pstrongPosition Summary: /strong /ppThe strongExecutive Chef /strongholds overall responsibility for delivering high-quality, efficient, and technically excellent culinary operations for both guests and crew.

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This onboard leadership role balances culinary artistry with strict financial management, crew administration, and uncompromising public health standards.

/ppbr/ppstrongReporting Structure: /strong /ppReports to: Corporate Chef, Hotel Director, and FB Manager (where applicable).

/ppSupervises: Entire Galley Department.

/ppbr/ppstrongKey Responsibilities: /strong /ppCulinary Leadership Quality Control /pulliDaily 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 /ulpbr/ppFinancial Inventory Management /pulliCost 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 /ulpbr/ppPublic Health, Sanitation, Safety /pulliCompliance: 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 /ulpbr/ppCrew Management Administration /pulliScheduling: 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 /ulpbr/ppGuest Relations Shipboard Events /pulliGuest 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 /ulpbr/ppstrongQualifications Requirements /strong /pulliExperience: 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. xqbhyrx

/li /ul
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📌 Executive Chef (España)
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