Executive Chef Role Summary: The Executive Chef ensures efficient food production operations on Ocean vessels, analyzing quality and cost, managing budgets, and monitoring time management.
Responsibilities:
* Work within set food-cost budgets and follow portion control charts.
* Share responsibility for food orders and consumption with the Inventory Manager.
* Upgrade food quality and presentation, host Kitchen Table events, and maintain culinary checklists.
* Maintain direct communication with the Inventory Manager for provision-related matters.
* Ensure Galley equipment maintenance and upkeep.
* Adhere to menus, recipes, and specifications, and spot-check food outlets daily.
* Lead a multi-cultural team, maximizing crew satisfaction, productivity, and retention.
Requirements:
* Shipboard or premium hospitality experience with 2-3 years in the same role.
* Advanced culinary skills and excellent English communication skills.
* Experience leading multi-cultural teams, flexible, stress-resistant, and committed team player.
* Guest-focused, service-oriented, positive personality, and impeccable hygiene standards.
* Proven knowledge of Public Health and Sanitary Policies, team building, and coaching abilities.
* Ability to physically handle 50+ lbs. and work 11 hours a day, 7 days a week.