The Executive Chef is responsible for the efficient operation of all food production areas including but not limi ted to cost analysis, quality of food production, managing within set budget constraints, and time management.
Essential Duties and Responsibilities
Provide on-going training.
Responsible for implementing and maintaining all standards set by the Corporate Office.
Establish the training program for personnel according to standard operating procedures.
Produce safe, quality food products.
Maintain complete guest satisfaction.
Adjust food requisitions and control waste.
Guarantee that menus, recipes, methods and specifications meet company standards.
Monitor all food outlets, buffets, action stations, and food displays for creativity, quality, cleanliness and good safety.
Assure timely set up.
Schedule well-trained cooks dressed in proper uniform to all food areas.
Monitor and delegate responsibilities for all special food functions.
Coordinate the overall responsibility of food orders, food costs, equipment, sanitation and hygiene with the Food Manager.
Strive to upgrade the food quality and presentation.
Establish the necessary controls to assure a high level of quality and consistency.
Evaluate subordinates according to Company Policy.
Control food and labor cost conforming to Britannia Ship Services Corporate Office Guidelines and Budget.
Check food handling and storage procedures.
Adjust food orders to guest count.
Hold daily meetings with the Executive Sous Chef, Senior Sous Chef, CDP’s, Outlet Chefs and Pastry Chef.
Inform the Chief Baker of any changes.
Responsible and accountable for the quality, taste, and preparation of product. Designate specific responsibilities to key Management Personnel who work under the direction of the Executive Chef. This is to include, but is not limited to: Chef, Sous-Chefs, Pastry Chef, Pantry Chef, All other Head Cooks
Prepare the weekly schedule for the Galley Staff, designating special duties, cleaning duties and time off.
Ensure all crew signs all work schedules on a weekly basis.
Visit the various food preparation stations and conducts random food tasting to ensure quality and standards.
Maintain direct communication with the Provision Master in order to manage the weekly inventory.
Receive a list of non-moving and fast-moving items and take necessary measures.
Prepare the food order for the upcoming cruise, prior to the end of the present cruise, with the assistance of the Provision Master and the Food Manager
Conduct spot-checks during the Breakfast and Lunch Buffets, Tea Time and the Midnight Buffets.
Communicate with the Buffet Manager on a daily basis.
Develop recipe training programs by section and ensure follow-up with the team and the Culinary Department.
Have working knowledge of the Human Resources Manual and the Shipboard Training specifications.
Ensure that food preparation is done in accordance with the Recipe Book, Shipsan – the European sanitation program and United States Public Health Standards.
Ensure that personal appearance, uniform and personal hygiene are in accordance with Company Regulations.
Training & Development
Attend all meetings, training activities or classes related to assigned position as required.
Maintain a safe and sanitary environment for all guests and crew members.
Follow proper procedures and instructions at all times to prevent damage of any kind to ship or company property.
Know and comply with Shipsan, the European sanitation program, and United States Public Health Rules and Regulations pertaining to assigned working area.
Participate in safety drills as required.
Comply with Marella Cruises’ Safety and Pollution Prevention Program
Comply with Marella Cruises’ Operating Procedures Resources
Other Duties and Responsibilities
Knowledge, experience, skill, and/or ability
Fluent in written and spoken English,
Must be able to communicate effectively with the senior management.
Ability to lead and make decisions.
Good administrative skills.
Experienced in coaching subordinates.
Has the ability to taste all foods to assure correct preparation.
Excellent cooking skills
Experienced in training subordinates in large quantity food preparation and excellent knowledge of quality food operations.
Very good creative skills to enhance buffet presentations.
Must be cost and quality conscious.
Must adhere to specific scheduled work hours, yet be flexible if circumstances require it.
Work with international team members.
Perform assigned duties under pressure (time constraints).
Fluency in additional languages
Required computer skills
Knowledge of Microsoft programs to include but not limited to, Outlook, Word, Excel, and Power Point
FBS/ICS Apollo Inventory system
High School education or better.
Minimum of 2 years experience working in a large hotel or cruise ship environment as Executive Chef
Minimum of 2 years experience as Executive Sous Chef.
Equivalent combination of education and experience.
Knowledge of general office practices, procedures and equipment.
Ability to prioritize tasks and work independently.
Strong organizational, interpersonal and communication skills.
Ability to interact with senior-level management and owner representatives.
Able to add, subtract, multiply and divide in all units of measure using whole numbers, common fractions, and decimals.
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
Ability to deal with problems involving several concrete variables in standardized situations.
Work Environment & Physical Demands:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions for this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job the employee is regularly required to: Stand; Use hands to finger, handle, or feel; Reach with hands and arms; Talk or hear and smell.
The employee must be able to lift or move up to 55 pounds (25 kilograms) without assistance.
Ability to adjust focus, depth perception, peripheral vision, distance vision and close vision and to be able to otherwise perform the essential functions of the job in a manner that does not present danger to the employee or others with or without a reasonable accommodation.