Corporate Executive Chef

Title: Corporate Executive Chef

Rank: Officer, 3 stripes

Department: Galley Department

Main function: Galley Operation, entire Food Production

Reports to: Hotel Manager, Corporate Hotel Manager, Chief Operations Officer

Direct Subordinates: Executive Chefs, Sous Chefs, Chefs de Partie, Butcher, Baker, Pastry, Galley Steward

Next in Command: Executive Chefs

Cabin: Single

1. PROFILE

  • Must have completed apprenticeship as a Cook in a hotel or restaurant
  • Must be above average in speaking and writing the English language and must understand and be able to communicate in German
  • Must have Typing skills, Windows 7, Microsoft package, Lotus CC: Mail (or similar Email system like MS Outlook, Lotus Notes). Additional: any stock control system
  • At least 10 years of cuisine background is essential, additionally five years in the cruise ship industry required
  • Must be skilled in every part of international cooking. A very good knowledge of all ingredients that are used in the modern cuisine. A good sense of diplomatic leadership of a multinational galley crew. The Corporate Executive chef must be familiar with food-cost calculations, quality control, and production control of passenger and crew menus.
  • Must have ship sanitation experience
  • Must be knowledgeable in HACCP
  • Must be knowledgeable in ISM regulation

2. AREAS OF RESPONSIBILITY

The entire galley and all other areas of Food Preparation and Food Service outlets.

3. POSITIONS DEMANDING CLOSE LIAISON

  • Hotel Managers: All operational, personnel, food cost, quality and purchasing matters.
  • Chief Operations Officer: Define new menus and trends for implementation in cyclic menus
  • Chief Engineers: Equipment maintenance
  • Restaurant Managers: Menu control, work procedures and service

4. SPECIFIC DUTIES AND ACTIVITIES

  • Be friendly to passengers and crew as well as focused on your work, this will result in good teamwork with best achievements in guest satisfaction.
  • The Corporate Executive Chef must be able to relief all Executive Chefs on various vessels.
  • The Corporate Executive Chef in connection with the Executive Chefs and Sous Chef.
  • Must work on a tight checking list for perfect food handling, food preparation, and cleanliness.
  • Check lists in F & B manual are to be used; modifications and improvements are to be suggested and to be approved by the Chief Operations Officer.
  • The entire production to be based on menu and recipes outlined in the F&B manual, section ‘Food Standards -. Recipes’ .
  • Supervise and assist daily meal production in the hot galley. Control correct storing in temperature and covering.
  • Foods tasting before every service starts, if necessary provide advice to improve taste.
  • He is to ensure that the quality of food production meets the standards set by the company and at the same time does not exceed the budgeted cost.
  • Furthermore, he/she is to ensure that quantities ordered are correct and online with the production planning.
  • The food production is to be based on the concept outlined in the F&B manual.
  • The Corporate Executive Chef is directly responsible that these guidelines are strictly adhered to.
  • Changes, adaptations or modifications are to be approved by Chief Operations Officer.
  • Galley section heads are to be constantly evaluated by the Executive Chef and trained (re-trained) if required, the Corporate Chef assists in the training of the crew. Training must be including physical demonstrations of food preparation.
  • All new galley section heads are to be trained and closely supervised for at least three first cruises.
  • The Corporate Executive Chef is directly responsible that all galley crew concerned strictly follows the guidelines for handling and cleaning of machines and equipment and their section heads properly trains that galley crew.
  • Repair orders (AVOs) should be passed on to the Hotel Manager as soon as possible.
  • If un-operational equipment impairs passenger service it is considered an emergency. The Engineer is to be contacted and a written report must follow and be submitted to the Hotel Manager and to the Captain.
  • To be aware and follow security/fire/safety procedures according to the Ship’s rules and regulations.

5. COMMUNICATION

Daily contact and exchange of information with all section heads in the galley. A meeting with the entire galley staffs once a cruise, ideally daily.

6. PASSENGER SERVICE

The Corporate Executive Chef is required to visit passenger tables at all sittings at least once a voyage, preferably one or two days before the comment cards are distributed. He is always presented at Captain’s welcome party. He must also be present on at least 2 evenings in the bar and attend one function e.g. repeaters party.

7. MANAGEMENT

  • The Corporate Executive Chef must be able to successfully lead a multi-national galley crew and be aware of methods to motivate the crew. He must be aware of the needs of the galley section heads and respective crew and do his utmost to meet all reasonable requests.
  • All galley section heads and respective crew must be informed of menu and meal time changes, new products, passenger numbers and all relevant information concerning the galley.
  • The galley notice board must be orderly and the information thereon constantly updated.
  • It is expected that the Corporate Executive Chef is fully aware of the company standards in his department. The Corporate Executive Chef must know the various job descriptions of each crewmember in the galley operation. Ensure that the set standards are held and crew members work according to their respective job descriptions.

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3 Thalia Street, 2nd Floor, Office 210-212, 3011 LIMASSOL, Cyprus

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