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.

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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 MLC work/rest hour regulations to control overtime.
- Development: Cond

📌 Executive Chef (España)
🏢 MindMatch
📍 España