Executive Chef O Class

negotiable Expires in 8 months

JOB DETAIL

Department: Culinary

Sub-Department: Management

Reports To: Senior Executive Chef

Direct Reports: All Galley Staff

 

Position Summary

The primary responsibility of the Executive Chef O-Class is to assist the Senior Executive Chef in maintaining an efficient operation of all food production areas by constantly analyzing quality and cost of food production.

Essential Duties and Responsibilities

Operational:

  • Maintain set budget and monitor time management.
  • Provide ongoing training and ensure that the standards set by the Corporate Offices are followed.
  • Ensure safe, quality food products and complete guest satisfaction.
  • Develop and comply with the systems, procedures, rules, objectives and timescales set by the organization and take a disciplined approach when undertaking tasks.
  • Identify and develop a practical solution to problems that arise, communicate the findings, and implement action to resolve it.
  • Create a positive and innovative atmosphere and when necessary, go beyond the call of duty in order to achieve key objectives.
  • Motivate subordinates by maintaining a positive work environment.
  • Oversee the entire food operation with the Senior Executive Chef.
  • Ensure that all food outlets and service hours are in accordance with company standards and within the given food budgets.
  • Create destination dishes and general new dishes, concepts and ideas.
  • Ensure a full adherence to menus, recipes, methods and operational specifics provided by the company.
  • Assist with any Guest Chef events.
  • Check all daily events, delegate them and follow up.
  • Conduct daily menu explanation to the waiters before the start of the dinner in the Grand Dining Room.
  • Communicate with guests in a positive and composed manner.
  • Accept criticism from guests in a positive manner.
  • Appoint and enforce the specific job responsibilities to all key personnel.
  • Ensure and reinforce the daily Recipe Review Program with CDP’s and Section Heads.
  • Review Working Menu and Culinary check lists on a frequent basis to ensure the correct usage.
  • Review the Recipe Book Inventory with the all personnel involved, on a monthly basis.
  • Report discrepancies in the Recipe Book Inventory to the Culinary Department.
  • Conduct food preparation testing randomly to ensure quality and standards are up to OCI Standards.
  • Maintain highest level of food quality and presentation and establish the necessary controls to assure consistency.
  • Keep a direct communication flow with the Asst. FBD for any provision-related matters: Slow and none moving item list, Inventory, Standard products, Par levels, Fifo
  • Compile and submit reports reflecting the cruise and its activities/occurrences.
  • Inform the middle management team of culinary updates and recent changes (culinary progress report, Culinary Operations Manual Updates, Provisions etc.).
  • Adjust menus according to merchandise availability and unexpected shortages.
  • Ensure that all galley staff is adhering to OCI uniform and grooming policies: Hygiene, Grooming, Personal appearance, Uniform, Safety shoes, Dress code
  • 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 per MLC 2006.
  • Check all food requisitions to avoid overstocking in the galley storage spaces and unnecessary waste.
  • Consult Senior Executive Chef prior to making any changes in the operation or menu.
  • Monitor expensive items (Meat, Fish and Seafood/Flagged items).
  • Ensure the portion control chart is followed accordingly by conducting frequent spot checks.
  • Control and maintain all equipment in the galley.
  • Document and report any damages/malfunctions immediately, and follow up with appropriate parties.
  • Check all storerooms frequently, ensuring that FIFO is applied to minimize/avoid spoilage.
  • Conduct GDR menu tastings on a daily basis.
  • Correct any discrepancies in quality, taste, or appearance of menu items immediately.
  • Enforce and participate in meetings with all Galley Staff for Public Health and general information on a per cruise bases.
  • Conduct spot-checks in the Culinary Center for maintenance and cleanliness.
  • Responsible for general cleanliness of all galley outlets in conjunction with the Sanitation Officer and Kitchen Steward.
  • Maintain and ensure that Public Health (US, Anvisa, Shipsan, Canadian, Australian) are followed according to company standards at all times.
  • Report any malfunctions and necessary repairs that affect the daily operation in the galley, and that violate Public Health & SMS requirements to the Senior Executive Chef.
  • Conduct spot-checks and any type of inspections (SMS, PH…) necessary.
  • Ensure that all the HACCP procedures are applied at all times and followed accordingly.

Training & Development:

  • Attend all meetings, training activities or classes related to assigned position as required.
  • Mentor, develop and provide on-the-job training to subordinates to strengthen performance and preparation for future advancement.
  • Conduct the daily Chefs Meeting to discuss forecast figures and the day to day operation/activities.

Financial:

  • Control food and general expenses related to production set by the Corporate Office Guidelines and Budget.
  • Maintain an awareness of cost control within department/team.
  • Read and interpret any financial report generated by the ICS system.
  • Maintain the allocated budget within the period set by the company (Cruise, Season, Quarter, Year etc.).
  • Control overtime and apply TAR procedures accordingly (work within the set budget perimeters).
  • Assist the Senior Executive Chef in evaluating 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

Resources:

  • 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.
  • Possess a thorough understanding of how to apply the TAR and its procedures/policies.
  • Must be fully familiar with the contracts and work schedule.

Other Duties and Responsibilities:

  • Attend early stand-by for any inspection.
  • Oversee loading for quality assurance.
  • Report discrepancies and issues in loading to the Asst. FBD.
  • Participate in the Cooking Demonstration as required.
  • 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.
  • To efficiently perform all other duties as requested by shipboard management or shore side.

Qualifications

Knowledge, experience, skill, and/or ability:

Required

  • 15 years of experience in the culinary field of luxury hotels and cruise line brands.
  • Minimum of 5 years of experience as Executive Chef in a luxury hospitality establishment or upscale cruise line.
  • Excellent understanding of food specifications, including but not limited to USDA meat standards and grading.
  • Complete knowledge of Vessel Sanitation Program regulations and procedures.
  • Possess knowledge of 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).

Preferred

  • Fluency in additional language(s)
  • Cruise Ship Experience.

Required computer skills:

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

Education/experience/certifications:

  • 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.