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Executive Chef Requirements: - Have a Chef apprenticeship or culinary schooling - Min. 2 years’ experience in a 4* or 5* galley operation as an executive chef - Chef or Master Chef certificate - Highly proficient in spoken and written English - Excellent knowledge of HACCP - Strong computer skills and budgetary knowledge - Experience in ordering and inventory - Team-player and strong leadership skills - Self-organized, disciplined, and reliable - Good problem-solving skills - Able to conduct trainings - Stress tolerant - Familiar with a multicultural working environment - Have an eye for excellent food presentation Role and Responsibilities: - Overall responsible for a smooth and organized operation within the galley - Active involvement in daily operations, including taking overall any station if needed - Provide professional and courteous service at designated workstations in accordance with company standards and procedures - Welcome and greet guests when in the restaurant or in any public area - Always be up to date with company standard operating procedures, particularly for the galley department, and ensure implementation - Be present during peak working hours (preparation, service, meetings) - Distribute information within the team as well as to other departments - Prepare duty schedules in accordance with relevant labour legislation - Retain full knowledge of food menus and recipes - Ensure proper setup and “mise en place” - Control “mise en place” sheets of each station - Ensure quality and quantity of crew food following company standards - Conduct frequent training sessions for the galley department - Ensure timely preparation of show plates for the daily menu briefing and conduct menu briefings with the restaurant team - Perform menu presentations to guests - Attend and conduct cooking demonstrations for guests - Be aware of guest's specific needs and dietary requirements and recommend suitable alternatives - Ensure proper stock handling, including reaching cost targets and implement necessary improvements if needed - Evaluate the galley team with the assistance of the executive sous chef and provide feedback, including performance enhancing action plans if necessary - Conducti daily quality checks - Conduct regular briefings and meetings ensuring smooth information flow for the crew and participate in head of department meetings conducted by the hotel manager - Responsible for the monthly inventories, purchase orders including equipment items, and delivery control - Support and encourage talented crewmembers suggesting career steps, following the company HR operating standards - Ensure a proper welcome and introduction of new joining crewmembers - Responsible for ensuring and maintaining cleanliness front and back of house according to HACCP and safety regulations, including monitoring compliance with legal requirements - Inform front office manager about any menu changes in good time - Ensure a proper handover between all shifts - Take an active role in creating a positive work environment between all departments onboard - Ensure correct food item rotation (FIFO), storing, labeling, and temperature control at all workstations - Handle guest complaints and inform the hotel manager if needed - Keep a record/list of breakage and monitor costs of breakage and damage, notifying the hotel manager if necessary - Ensure correct handling of all equipment, machinery, and chemicals - Prepare and monitor the department's vacation planning in accordance with the ships general vacation plan - Ensure the galley department has a full understanding of their designated safety roles, duties, and in-port-manning - Report any potential safety hazards - Review cruise questionnaires and ratings, implement action plans and follow up after every cruise Side Tasks: - Participate in scheduled trainings, briefings, and meetings - Perform other duties as instructed by the supervisor, e.g. luggage service, loading, and garbage off-loading - Participate in all safety drills and ensure solid knowledge of designated safety role - Assist other departments as per Supervisor's instructions