Executive Chef
We seek committed, experienced and enthusiastic people for this challenging and rewarding role.Description
Management of all shipboard food preparation to ensure that the line's high culinary standard of cuisine is maintained within the budgetary limitation established as company policy. Supervises the Executive Sous Chef in all aspects of food preparation. Overall in charge of performance and training for all cooks and utilities. Reports to: Hotel Manager
Principal Functions
- Strives to meet food cost targets and savings for the entire operation as determined by the company’s budget.
- Responsible for maintaining the company standards for food service and for achieving the yearly goal for the galley scores in the guest comment cards.
- To maintain a high and visible profile on the day to day operations by being on the floor during peak service hours and checking every outlet at least once every day.
- Oversees that all standard operating procedures are in place, adhered to and being followed throughout the ship. Ensures that new standard operating procedures are implemented and followed as per company instructions.
- Ensures that all pertinent Environmental Compliance Plan (ECP) and Safety Management System (SMS) and Public Health (US/UKPH) standards are being upheld.
- Develops and implements cleaning schedules for all galley outlets. Oversees and follows up on their execution.
- Responsible for the training and education of all those involved in food service on board.
- Responsible for maintaining “Art Culinaire” and “Guest Chef” program which is determined by the company.
- Supervise crew menu cycle to make sure that sufficient and well-balanced food is prepared.
- Actively involved in yield and portion control in conjunction with Controller.?Ensures that all food orders are placed in accordance with Provision Master and Hotel Manger. Consumption history and storing schedules brought into consideration.
Secondary Functions
- Organise comment card meetings with CDC’s for all cooks, which should be held no later than the third day of the following cruise.
- Contact guests personally if food complaints or dietary special orders need be discussed. Share response and comments with onboard management.
- Responsible for the proper use and maintenance of all galley equipment. To make sure that all repairs are reported immediately in an AVO system.
- Ensure that grocery breakage is kept to a minimum in galley and scullery.
- Ensure that uniform and personal hygiene policies are followed according company guidelines.
- Maintains and oversees the vacation schedule for the department, in close consultation with Hotel Manager.
- Keep overtime track of all entitled personnel in his responsible area.
- Assist in setting up the cruise layout with Hotel Manager which includes theme events, speciality meals, buffets, etc.
- Ensure that wait staff understands all dishes prepared in the galley and daily lunch and dinner menu briefings maintained by CDC or RM/ARM.
- Ensures that the company’s food program and basic menu cycles are in place and followed according operating procedures and policies.
- If the company’s basic menu cycle requires changes to make sure that, all substituted food items are replaced with seasonal, healthy and well-balanced food items.
- Ensure that all menus are sent to the Hotel Manager on a daily basis for proof reading before printing.
- Establish proper communication with the Provision Master, Hotel Manager to assure that all items on the menu are available.
- Institutes proper flow of communication that allows wait staff and other personnel to know what items are temporarily out of stock and when they are due back on board.
- Ensures that all outlets are requisitioning products from stores as needed and in accordance to the controls that are in place.
- Supervise requisitions for supplies of CON/DUR in accordance with Hotel Manager and Provision Master.
- Responsible for the requisitioning of all liquors and wines for food preparation in galleys.
- Responsible that all-perishable food items going through a quality check on the pier before bringing on board. Not accepted items have to be reported to the Provision Master.
- Request slow moving item list by the Provision Master twice a month. Chefs du Cuisine should be actively involved in stock turnover.
- Maintain physical spot checks in all fridges and freezers in Provision once every three days.
Requirements
- Thorough knowledge of cruise ship catering operation
- Thorough knowledge of food preparation, presentation and preservation procedures
- Thorough knowledge of menu construction/engineering
- Thorough knowledge of Public Health and Sanitation's regulations and procedures
- Effective planner, problem solver and the ability of successful implementations
- Formal degree in food management from a recognised International culinary institution
- Proof of continuing education translated in certificates or letter of participation in specialized courses
- Strong command of the English and any additional language (preferable German and French) combined with good verbal and written skills
- Ability to build a strong team focused on cost efficiency and exceeding guest expectations
- Ability to plan, execute and follow up on food promotions and other activities that will increase guests cruising experience
- Ability to train and motivate a team
- Ability to conduct cooking demonstrations on front of guests
- Ability to innovate and foster creativity
- Ability to plan, co-ordinate and implement work schedules according to business levels
- Ability to understand, analyze and interpret financial results
- Ability to organize and complete work in accordance to deadlines
- PC knowledge of: Crunch Time and Windows 2000.
- Fluent in interpreting and implementing company rules and regulations
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