SBN - Executive Chef de Cuisine

Job Title: Executive Chef de Cuisine

Job Summary: The Executive Chef de Cuisine is responsible for managing all shipboard food preparation and execution of menus ensuring that the line's high culinary standards are maintained within the budgetary limitations established, as per company policy.

Key Responsibilities:

• Responsible for the overall planning and directing of all food preparation and culinary activities on board the assigned vessel.

• Ensures that a high standard of cuisine and food/buffet/event presentation is maintained and developed.

• Ensures that all company-approved recipes and presentations are adhered to and supervised accordingly.

• Responsible for adhering to all approved menu cycles and modifying menus if required based on product availability to meet with the same high-quality standards and offerings.

• Responsible for wastage reduction.

• Ensures that approved guest feeding budgets are adhered to.

• Responsible for the overall performance and training of all subordinates and individuals involved in food service on board.

• Ensures that promotions & career advances are dealt with in accordance to established procedures.

• Responsible for estimating food requirements and manning needed for conducting a smooth operation on a daily basis.

• Attends all menu briefings in all dining venues.

• Responsible for personally executing all scheduled galley tours as per approved cruise layout and procedures.

• Responsible to track overtime for all entitled personnel in his/her supervision in compliance with the CBA and MLC 2006 and assess T&A (Fidelio) periodically to ensure that rectifying and preventive actions are taken to comply with regulations and meet the financial goal (ILO/Overtime).

• Planning the cruise layout in collaboration with Hotel Director and authorized HOD's.

• General supervision of procurement, receipt, inventory, and inventory control of all food items.

• Ensures the quality of fresh produce is checked on delivery.

• Follow-up on discrepancy reports.

• Ensures that food orders are placed in accordance with Provision Master and Hotel Director, considering consumption history and storing schedules.

• Arranges comment card meetings with CDC's for all cooks.

• Ensures that breakage is minimized in galley and scullery.

• Ensure the correct implementation and control to manage all areas of responsibility as per existing and new SOP's.

• Ensures that company guidelines for uniform and personal hygiene policies are followed.

• Maintains and oversees vacation schedules for the department, in close consultation with the on-board crew purser and Hotel Director.

• Ensures that all cooks' trainings are updated in accordance with MLC 2006.

• Responsible for placing all galley equipment orders via the Provision Master and responsible for maintaining and repairs needed.

• Respond efficiently and accurately to guest complaints and feedback with corrective actions.

• This includes the acknowledgement and appreciation of positive guest feedback.

• Recommends guests for positive reinforcement policy.

• Ensures the general supervision of the administration conducted by the Sous-Chef and utilizing/maintaining the efficiencies gained by this position to ensure that limited time is spent for administrative work and the maximum amount of time in guest contact.

• Overall responsible for complying with sanitation (CDC) regulations in accordance to the latest VSP manuals.

• This includes complying with public health regulations that adhere to Canadian PH regulation, Brazilian PH regulations, US PH regulations, and all other public health regulations stipulated for the specific itinerary.

• Maintain a positive and professional approach with coworkers and guests.

• Ensures regular interaction with guests.

• Including, but not limited to, table-side introductions on formal and chef dinner evenings and social interaction as per planned on-board guest activity schedule.

Requirements:

• Formal degree in food management from a recognized international culinary institution.

• Proof of continuing education translated in certificates or letter of participation in specialized courses.

• Strong command of the English language combined with writing skills.

• 5+ years of experience in supervisory positions.

• 2+ years of experience in similar positions.

• Cruise ship experience preferred.

• Preferred knowledge of cruise ship catering operations.

• Thorough knowledge of Public Health and Sanitation's regulations and procedures.

• Thorough knowledge of food preparation, presentation, and preservation procedures.

• Thorough knowledge of menu construction/engineering.

• Ability to conduct training sessions and demonstrations authority in front of crew.

• Ability to coordinate and implement work schedules according to business level.

• Fluent in interpreting and implementing company work rules.

Experience Level: senior

Employment Type: contract

Workplace Type: onsite

Category: Operations

Industry: Hospitality

Salary Range: Not Stated

Salary Min: Not Stated

Salary Max: Not Stated

Salary Currency: USD

Salary Period: year

Required Skills: Food Management, Culinary Arts, Public Health Regulations, Sanitation Procedures, Menu Construction, Food Preparation, Presentation, Preservation, Training Sessions, Work Schedule Coordination

Preferred Skills: Cruise Ship Catering Operations, Food Service Management, Event Planning, Team Leadership, Communication Skills, Problem-Solving, Time Management