Description
As the Executive Chef, you will be responsible for overseeing all onboard culinary operations, ensuring that menus are executed consistently with company standards, and maintaining high-quality food products. You will also be responsible for managing the Galley team, ensuring that all passenger complaints regarding menu delivery are resolved to the passenger's satisfaction, and maintaining a clean and safe working environment.
Key responsibilities include:
- Overseeing all onboard culinary operations, including menu planning, food preparation, and presentation
- Managing the Galley team, including training, coaching, and performance evaluations
- Ensuring that all food products meet company standards for quality, safety, and presentation
- Resolving passenger complaints regarding menu delivery in a timely and effective manner
- Maintaining a clean and safe working environment, including adhering to company policies and procedures for food safety and sanitation
The ideal candidate will have a degree in Culinary Arts from a recognized institution, a minimum of 10 years of experience in large-volume hotel or culinary operations, and extensive knowledge of international cuisines and cooking techniques. They will also be able to lead and train subordinates, provide clear direction under pressure, and communicate effectively with guests and colleagues.
Benefits include a competitive salary package, company-paid travel to and from the ship, access to exclusive areas and benefits onboard, and a vibrant recreation and welfare program designed to support your well-being and work-life balance.