Corporate Head Chef

Title: corporate head chef
Rating: officer/ three stripes
Department: galley/ kitchen
Reports to: hotel manager/ corporate hotel manager/ operations manager
Subordinates:  head chef/ sous chef/ demi/chef de partie/ kitchen porter
Cabin: single
Uniform male: black trousers, safety shoes, black socks, black belt
Uniform female: black skirt, safety shoes, natural tights, black belt

EXPERIENCE/ SKILLS/ CHARACTER

• Must have completed apprenticeship as a Chef in a hotel and/or restaurant and/or cruise ship industry;
• Must have Computer skills: iOS, Windows, Microsoft Office (Word, Excel), Outlook, Stock Control System;
• At least ten (10) years of cuisine background is essential, additionally five (5) 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;
• Must be up-to-date with culinary trends and optimized kitchen processes;
• A good sense of diplomatic leadership of a multi-national galley crew;
• The Corporate Head Chef must be familiar with food-cost calculations, quality control, and production control of passenger and crew menus;
• Must have Vessel Sanitation experience;
• Must be knowledgeable in HACCP;
• Must be knowledgeable in International Safety Management (ISM) Code;
• Must have English and/ or German language skills;
• Must be reliable and able to work unsupervised;
• Must be able to work flexible time schedule and to the Company’s standards.

DUTIES AND RESPONSIBILITIES

• Be friendly to passengers and crew as well as focused on job tasks;
• Must be able to relief all Head Chefs on various vessels;
• The Corporate Head Chef in connection with the Head Chef and Sous Chef must work on a tight checking list for food preparation and cost minimising food handling;
• Check lists in the Food and Beverage Manual are to be used; any amendments 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 Food and Beverages Manual;
• Control and correct food storing and covering temperature;
• Food tasting before every service starts, if necessary, provide advice for taste improvement;
• The Corporate Head Chef is directly responsible that the guidelines as outlined in the Food and Beverage Manual are strictly adhered to and that any changes, adaptations and modifications are to be approved by the Chief Operations Officer;
• Galley section heads are to be constantly evaluated by the Head Chef and trained if required, the Corporate Head Chef assists in the training as well;
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings;
• Plan orders of equipment or ingredients according to identified shortages;
• Arrange for repairs when necessary involving daily communication with the Hotel Manager;
• Remedy any problems or defects involving daily communication with the Hotel Manager;
• It is expected that the Corporate Head Chef is fully aware of the Company standards in his departmen The Corporate Head Chef must know the various job descriptions of each crew member in the galley operation. Ensure that the set standards are held, and crew members work according to their respective job descriptions;
• The Corporate Head Chef is 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;
• The Corporate Head Chef is required to visit passenger tables at all sittings at least once a cruise, 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 two (2) evenings in the bar and attend one function;
• Comply with nutrition and sanitation regulations and safety standards;
• Foster a climate of cooperation and respect between co-workers;
• Perform all duties assigned efficiently, follow the Company’s standards, adhere to procedures of the training manual.

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