Executive Chef

negotiable Expired 4 weeks ago
This job has expired.


Department:  Hotel Department

Reports To: Food & Beverage Director / Fleet Executive Chefs

Job Summary: Directs and oversees the activities of all food preparation and service functions onboard the ship. Responsible for the highest quality and preparation of all food served onboard to guests and crew.

Key Responsibilities:

  •  Comply with company policy regarding waste separation and environmental compliance.
  • Conduct regular training with all departmental members on food waste separation and environmental compliance as per Global HESS policies.
  • Oversee waste management and analyzes food waste reporting and notifies the Food & Beverage Director of any issues.
  • Adherence, usage and tracking of Meal Count.
  • Implementation and execution of food handling and cleaning procedures in accordance with USPH standards. Follows all HACCP procedures as set by the company and sets training accordingly for all galley personnel and ensures that all galley personnel can answer all questions during USPH inspections.
  • Overall preparation of food according to the standards and quality established by Marine Hotel Department.
  • Implementation of all new menus, standards and procedures as set by the Corporate Marine Department. Also responsible for all existing menu cycles in the food operation, to ensure that all cycles and preparation of food are followed by the galley brigade at all times. In addition, ensure that all outlets are set as per the Corporate Culinary Department.
  • Responsible for the overall direction, supervision, training and personal conduct of all employees assigned to the kitchen operation.
  • Actively support the development all cooks which are participating in the apprenticeship program and recognizes galley personnel for future courses.
  • Follows training program set up for all new hires in order to familiarize employees with ship operations and culinary work procedures and ensures all new Executive Sous chefs and Sous Chefs are put through familiarization training.
  • Prepares or assigns preparation of work schedules of all employees according to guidelines of the kitchen organization.
  • In conjunction with the Food & Beverage Director and Provision Master, assists in preparing the order for quantity and quality of provisions that are taken aboard at the various ports of call, including the home port. Adheres to company par stock levels.
  • Responsible for the preparation and control of the daily supplies needed for the preparation of the menu requirements and assures the correct quantities of daily supplies needed for the preparation and that no shortage of food items being distributed to the galley impacts the daily operation
  • Meets targets of food costs within given budget.
  • Responsible to execute, implement and supervise proper maintenance and cleaning procedures in all kitchen areas in order to ensure good appearance and condition of these areas.
  • Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to the appropriate departments and Food and Beverage Director. Follows up on any outstanding repairs or furnishings needed to ensure completion.
  • Prepares reports as required or requested by the Corporate Marine Department, the Hotel Manager or the Food and Beverage Director.
  • Create an atmosphere in the kitchen organization which will achieve maximum productivity and a high degree of responsibility towards producing safe, wholesome, high quality and
    attractive food for passengers and crew. Disciplines galley personnel accordingly following the correct procedures.
  • Practices visible management during all meal hours in all restaurants and dining rooms to ensure an efficient food operation and to ensure the highest quality of food is being served for both guest and crew and takes corrective action when necessary.
  • Perform other job related functions as assigned.

General Responsibilities:

  • Builds a strong team and fosters collaboration.
  • Multi-tasking all round culinarian and leader.
  • Able to manage high volume and fine dining teams. Self-proficient to perform any culinary task and to guide and mentor other culinarians.
  • Acts as a corporate brand ambassador with onboard teams supporting and driving all longterm company goals and brand direction.
  • Demonstrates strong business acumen and financial responsibility.
  • Works closely with other department heads in guest service and other areas.

Desired Skills & Experience:

  • 10+ years’ experience in a 5 star+ hotel, cruise ship or high-profile restaurant performing the functions of a similar position.
  • 7+ year experience in a supervisory position preferably in a multi-nationality setting with a proven ability to provide orientation and training.
  • Experience in high volume operation of at least 1,000 meals per service.
  • Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred.
  • Extensive kitchen machinery and knife safety knowledge.
  • Experience working in all major culinary brigade stations with extensive knowledge in designated station.
  • Working knowledge of computers and the ability to navigate within a variety of software programs.
  • Ability to effectively read, write and speak English.
  • Degree from accredited culinary college or university.

Note: Other duties as assigned included and not limited to Health, Environmental, Safety and Security responsibilities.

This job has expired.