Position Summary

The Executive Chef is responsible for the efficient operation of all food production areas including but not limited to cost analysis, quality of food production, managing within set budget constraints, and time management.

Essential Duties and Responsibilities

Operational

• Ensure smooth, organized, and efficient operations within the galley.
• Actively participate in daily operations, including managing any station when required.
• Deliver professional and courteous service at all designated workstations.
• Welcome and greet guests in restaurants or public areas.
• Stay updated with company SOPs for the galley and ensure their implementation.
• Be present during peak working hours (preparation, service, meetings).
• Distribute operational information within the team and to other departments.
• Prepare duty schedules.
• Maintain complete knowledge of menus, recipes, and culinary standards.
• Ensure proper mise en place and station setup.
• Monitor crew food quality and quantity according to company standards.
• Conduct regular training sessions for the galley team.
• Prepare show plates and conduct daily menu briefings with the restaurant team.
• Address guests’ dietary needs and provide suitable alternatives.
• Manage stock handling, monitor costs, and implement improvements when necessary.
• Evaluate the galley team with the sous chef and provide feedback, including performance improvement plans.
• Conduct daily quality checks and regular departmental briefings.
• Maintain monthly inventories, purchase orders, and equipment delivery controls.
• Support and mentor talented crewmembers.
• Welcome and train new team members.
• Maintain cleanliness in all galley areas according to HACCP and safety regulations.
• Foster a positive working environment across all departments onboard.
• Ensure proper food rotation (FIFO), labeling, storage, and temperature control.

• Handle guest complaints professionally.
• Keep a record of breakage and damage, monitor costs, and notify the Hotel Manager.
• Ensure correct handling of all equipment, machinery, and chemicals.
• Oversee department vacation planning in accordance with the ship’s schedule.
• Ensure all galley staff understand safety roles, duties, and in-port manning.
• Review cruise feedback, implement action plans, and follow up after every cruise.

Training & Development

• Attend all meetings, training activities or classes related to assigned position as required.

Financial

• Monitor food cost actively.

Safety Responsibilities

• Maintain a safe and sanitary environment for all guests and crew members.
• Always follow proper procedures and instructions to prevent damage of any kind of ship or company property.
• Know and comply with the European sanitation program and regulations pertaining to his/her working area.
• Participate in safety drills as required.
• Participate in safety training as required.
• Identify and report any potential safety hazards immediately.

Other Duties and Responsibilities

• Manage monthly inventories and other administrative tasks as instructed by supervisors.
• Collaborate with other departments to ensure smooth and efficient operations across the ship.
• Perform additional duties as assigned, including luggage handling, loading, and garbage off-loading.
• As assigned and instructed by supervisor.

Qualifications

Knowledge, experience, skill, and/or ability

Required

Required

• Chef apprenticeship or equivalent culinary schooling.
• Experience as an Executive Chef.
• Proficient in spoken and written English.
• Excellent knowledge of HACCP and food safety standards.
• Strong computer skills and budgetary knowledge.
• Experience in ordering, inventory management, and cost control.
• Team player with strong leadership and mentoring skills.
• Self-organized, disciplined, and reliable.
• Able to conduct trainings and coaching sessions.
• Stress-tolerant and adaptable.
• Familiar with a multicultural working environment.
• Keen eye for presentation and culinary excellence.
• Strong problem-solving and complaint management skills.

Preferred

• Knowledge of additional language, preferably German.