Executive Chef O Class

negotiable Expired 2 months ago
This job has expired.


Department: Culinary

Sub-Department: Management

Reports To: General Manager/Culinary Dept./Corporate Chef

Direct Reports: All Galley Staff


Position Summary

The primary responsibility of the Senior Executive Chef is to ensure the efficient operation of all food production areas, constantly analyzing quality and cost of food production, maintaining a set budget, and monitoring time management

Essential Duties and Responsibilities


  • Provide ongoing training and ensure that the standards set by the Corporate Offices are followed.
  • Ensure safe, quality food products are served.
  • Implement and maintain all standards set by the Corporate Office.
  • Remain forceful, and provide satisfactory and acceptable outcomes in all situations.
  • Challenge the status quo in order to achieve a culture dedicated to continuous improvement and best practice.
  • Assert authority in order to meet agreed timescales and deadlines, and overcome any problems which ma y get in the way of achievement.
  • Focus and push both self and others to achieve targets, budgets and results.
  • Remain confident when dealing with negative situations, convince others to have ideas and create new options, as well as encouraging and being enthusiastic towards them to come up with imaginative solutions to difficult problems.
  • Mentor, counsel, coach and support those who are not confident in their area of competence, building morale and personal esteem, and encouraging others.
  • Bring a sense of urgency to situations, demonstrate an active approach, be willing to get involved in order to increase the pace and achieve goals and objectives.
  • Responsible and accountable for the entire Catering Operation aboard the vessel, this includes but not limited to the procurement operation, galley operation and all guest satisfaction as it pertains to food & service.
  • Perform all administrative services of the Culinary Department
  • Maintain a good flow of communication between ship and shore,
  • Ensure information is been well channeled and shared.
  • Organize, plan and coordinate any Guest Chef events before and throughout the sailing.
  • Review internal master order & schedule with all related information.
  • Confer with the Asst. Food & Beverage Director, Hotel Controller, Executive Chef and Butcher to determine supply requirements.
  • Review and approve all food orders before being processed through the ICS System.
  • Oversee the entire food operation with the Food & Beverage Director, ensuring that all food outlets and service hours are in accordance with company standards.
  • Possess excellent guest interaction skills and take full owners hip of meeting all guests that have placed special food requests.
  • Contact guests that need attention after reviewing the feedback received from the Mid-cruise comment cards.
  • Conduct a daily tour with the Restaurant Manager in the Main dining room to meet a nd greet guests during service hours.
  • Promote the company product and get feedback.
  • Confirm that all outlet Chefs are greeting and meeting guests in their respective dining venues.
  • Maintain and ensure that Public Health regulations (US, Anvisa, Shipsan, Canadian, Australian, etc.) are followed at all times on board.
  • Organize, in conjunction with the Food & Beverage Director, Sanitation Officer and all HOD’s, a training schedule, followed by sanitation classes.
  • Report any malfunctions and necessary repairs that affect the daily operation i n the galley, and that violate Public Health & SMS requirements to the Technical department.
  • Follow up on outstanding repair orders and distribute to all persons concerned (Captain, GM, Chief Engineer, and Staff Captain).
  • Conduct spot-checks and any type of inspections (SMS, PH) as deemed necessary.
  • Ensure that all the HACCP procedures are applied at all times and followed accordingly.
  • Hold a daily short meeting with the General Manager, the Food & Beverage Director.
  • Hold a meeting with all HOD’s whenever deemed necessary to ensure a good flow of communication between the service & production department.
  • Update the General Manager on all relevant issues regarding the culinary shipboard operations.
  • Request necessary logistics support.
  • Update the cruise layout with all culinary events and menu cycles.
  • Co-sign the Currents daily for final review and approval.
  • Monitor the Crew and Staff mess menu follow up and overall crew food experience.
  • Follow up with the procurement and shore side team regarding special requests, and contact guests that require any assistance concerning their special request.
  • Schedule provisional conference calls with the F&B Director (covering beverage, hotel equipment and consumables, etc.) and the shore side team (in close conjunction with the AFBD).
  • Guarantee that menus, recipes, methods and specifications are adhered to as per company standards.
  • Conduct daily menu explanation to the guest before the start of their Dinner at La Reserve.
  • Supervise the production and service in La Reserve.
  • Interact with guests during and after the diner.
  • Open all venues in a timely manner with staff appearing in proper uniforms.
  • Check and delegate all special food functions.
  • Enhance buffet presentation by keeping a simple and elegant atmosphere.
  • Communicate with guests in a positive and composed manner.
  • Responsible for all Galley Equipment and the annual galley equipment budget projection.
  • Strive to upgrade the food quality, presentation and establish the necessary controls to maintain a consistent high level of production.
  • Appoint and enforce the specific job responsibilities to all key personnel working under the directions of the Executive Chef and the Galley Middle Management.
  • Ensure and reinforce the daily Recipe review program with the Executive Chef.
  • Ensure that all protocol and procedures are in place according to the Culinary Operation Manual and the Management Checklist.
  • Conduct food preparation testing randomly to ensure quality and standards are up to OCI Standards.
  • Keep in direct communication flow with the Asst FBD for any provision-related matters (slow and nonmoving item list, inventory, standard products, maintaining par levels, FIFO).
  • Compile and submit reports reflecting the cruise and its activities/occurrences.
  • Inform the management team of culinary updates and recent changes (culinary progress report, Culinary
  • Operations Manual, provisions etc.) and conduct unannounced spot checks as necessary.
  • Adjust menus according to merchandise availability and unexpected shortages.
  • Acquire approval of the General Manager, F&B Director, and Culinary Department to make any changes in the operation/menu.
  • Responsible for the correct entering of meal recaps in the ABS.
  • Spot-check any venue serving food (Breakfast: TC, GDR, Horizon, Lunch: TC, GDR, Waves Grill, Afternoon Tea, Dinner, all food related venues, that includes, special cocktail parties, pool parties, etc) on a daily basis.
  • Conduct random spot-checks in the Culinary Center for maintenance and cleanliness.
  • Possess a thorough understanding of how to apply the TAR and its procedures/policies.
  • Possess knowledge of contracts and work schedules.
  • Ensure that all galley staff is adhering to OCI uniform and grooming policies: Hygiene, Grooming, Personal appearance, Uniform, Safety shoes, Dress code
  • Check and approve all food requisitions to avoid overstocking in the galley storage spaces and unnecessary wastage.
  • Enforce the established working schedule for the galley team, based on 10 hours a day and 7 days a week.
  • Ensure rest hours are followed as per MLC 2006.
  • Monitor all daily requisitions, especially expensive items (Meat, Fish and Seafood/Flagged items)
  • Ensure the portion control chart is followed accordingly.
  • Responsible for the control and maintenance of all equipment in the galley.
  • Document and report any damages/malfunctions.
  • Follow up on all reported damages.
  • Check all storerooms on a frequent basis ensuring that FIFO is applied to minimize/avoid spoilage.
  • Accountable for general cleanliness of all galley outlets in conjunction with the Sanitation Officer and Kitchen Steward.

Training & Development:

  • Attend all meetings, training activities or classes related to assigned position as required.
  • Participate, support and guide the middle manager regarding the CCM program.
  • Mentor, develop and provide on-the-job training to subordinates to strengthen current performance and preparation for future advancement.
  • Participate in the daily Chefs Meeting whenever needed to share information, discuss forecast figures, a nd the day-to-day operation/activities.
  • Review and provide the final approval for all culinary and procurement team (stores) evaluations completed by the Executive Chef or Asst. F&B.
  • Review and respond to any culinary HR-related issues with the Food & Beverage Director.
  • Ensure that all food crewmembers follow the rules and regulations of the ship.
  • Monitor the training and familiarization of new food crewmembers to their new job and living environment.
  • Review the Monthly Culinary Evaluation survey with the Galley Management.
  • Ensure that all scheduled/necessary performance evaluations are completed to company standards.


  • Responsible for controlling food and general expenses related to the production in his / her area, set by the Corporate Office Guidelines and Budget.
  • Maintain cost control within department/team.
  • Determine the best purchasing options according to thresholds and itinerary.
  • Able to read and interpret any financial report generated by the ICS system.
  • Maintain the allocated budget for the period set by the company (Cruise, Season, Quarter, Year etc.).
  • Control overtime and apply TAR procedures accordingly (work within the set budget perimeters).
  • Evaluate crew members for potential promotion and incentive program.

Safety Responsibilities:

  • Ensure that all safety procedures are followed.
  • Cooperate with the Staff Captain in adhering to the Ship’s Safety Program.
  • Follow the Ship Rules & Regulations.
  • 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.
  • Participate in safety drills as required.
  • Responsible for the Monthly Safety Awareness training and any relevant SMS follow up.


  • Possess knowledge of the Human Resources Manual and Shipboard Training.
  • Liaise with HR Scheduling Manager after each crew movement and to send the updated crew rotation list to all personnel involved.
  • Maintain a high level of crew morale within the administration dept. ensuring that all crew are treated in a fair and unbiased manner and the team works with a positive atmosphere.

Other Duties and Responsibilities

  • Initiate and participate in the Cooking Demonstration as required on each cruise.
  • Oversee loading for quality assurance, and report any discrepancies/issues to the Asst. FBD.
  • Attend early stand-by for any inspection.
  • Ensure confidentiality when handling sensitive information.
  • Achieve the primary objectives of the position and comply with the above-mentioned accountabilities in a timely and efficient manner in accordance with ICS policies.
  • Project a favorable image of the company, promote its aims and objectives, and foster and enhance public recognition and acceptance of all its areas and endeavors.
  • Comply with the safety and pollution prevention regulations and operating procedures at all times, participating in all relevant meetings and training sessions.
  • Participate in all mandatory training without excuse.
  • Perform all other duties as requested by shipboard management or shore side.


Knowledge, experience, skill, and/or ability


  • 15 years of experience in the culinary field in luxury hotels and cruise line brands.
  • Minimum 5 years of experience as Executive Chef in a well-recognized upscale cruise line.
  • Excellent understanding of food specifications, including but not limited to USDA meat standards and grading.
  • Outstanding knowledge of Vessel Sanitation Program regulations and procedures.
  • Versed in budgeting and cost control, including but not limited to, the reading and interpreting of inventory reports, food cost reports and monthly financial statements.
  • Fluent in written and spoken English, Communicate effectively with the senior management.
  • Possess ability to lead and make decisions.
  • Good administrative skills.
  • Experienced in coaching subordinates.
  • Must be cost and quality conscious.
  • 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 language(s)

Required computer skills:

  • Knowledge of Microsoft programs to include but not limited to, Outlook, Word, Excel, and Power Point
  • Possess sufficient computer knowledge in order to use the company software.
  • Familiar with relational database driven inventory control systems.


  • High School education or international equivalent.
  • 3-year apprenticeship for professional chefs or a Bachelor of Science degree in Culinary Arts.
  • USPH or HACCP certification.
  • STCW.
  • Equivalent combination of education and experience.

Other Skills:

  • 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.

Math Ability: 

  • Able to add, subtract, multiply and divide in all units of measure using whole numbers, common fractions, and decimals.

Reasoning Ability:

  • 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.

Vision Requirements:

  • 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.

This job has expired.