Position Summary:
The 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.
Aunque la experiencia cualificado y las cualificaciones son clave para este puesto, asegúrese de comprobar si posee las habilidades interpersonales preferibles antes de solicitar, si se requieren.
Reporting Structure:
Reports to: Corporate Chef, Hotel Director, and F&B; Manager (where applicable).
Supervises: Entire Galley Department.
Key Responsibilities:
Culinary Leadership & Quality Control
- Daily Operations: Overlooks all shipboard galleys, expediting service during peak hours, and ensuring all food venues open on schedule.
- Menu Execution: Plans menus and adapts recipes based on ingredient availability while maintaining 5-star presentation and taste standards.
- Specialized Dining: Manages guest food allergies, dietary restrictions,
and custom requests with strict attention to detail.
Financial & Inventory Management
- Cost Control: Manages the galley budget, controls food waste, and monitors high-value (flagged) ingredients.
- Proactive Sourcing: Coordinates with the provisions team to check food quality during loadings, manage stock rotation, and minimize slow-moving inventory.
Public 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.
- Inspections: Maintains constant readiness for scheduled and unannounced public health inspections.
- Safety Drills: Participates in and leads safety and pollution-prevention training (STCW) for the galley team.
Crew Management & Administration
- Scheduling: Creates fair work and In-Port Manning schedules, ensuring strict compliance with ILO and M
📌 Executive Chef (Tarragona)
🏢 Jobrapido
📍 Tarragona
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