EXECUTIVE CHEF DE CUISINE

Department.
Galley Employment Type.
Fixed Term Contract Reporting To.
Hotel Director Description Management of all shipboard food preparation and execution of menus ensuring that the lineus high culinary standards are maintained within the budgetary limitations established, as per company policy.
The Exec Chef de Cuisine plays a crucial role in satisfying the guest's experience onboard the vessel.
The quality of the product relies wholeheartedly on the decisions the Exec Chef de Cuisine makes when it comes to the presentation and execution of the recipes and menus provided.
The Chef also has strict guidelines to follow in regard to food costs and budgetary requirements.
Training plays a vital part in the Exec Chef de Cuisineus daily tasks as they rely on the team to execute the product in order to provide the guest with an ultimate vacation experience.
Reporting relationships.
The Exe Chef de Cuisine reports directly to the Hotel Director.
Position has professional level reports depending on the class of vessel.
00a0 Key Responsibilities Responsible for the overall planning and directing of all food preparation and culinary activities on board the assigned vessel.
00a0 Ensures that a high standard of cuisine and food/buffet/event presentation is maintained and developed.
00a0 Ensures that all company approved recipes and presentations are adhered to and supervised accordingly.
[This includes portion control]u00a0 Responsible for adhering to all approved menuus cycles and modifying menus [if required] based on product availability to meet with the same high quality standards and offerings.
00a0 Responsible for wastage reduction.
00a0 Ensures that approved guest feeding budgets are adhered to.
[Responsible for proper authorized communication when instances occur if budgets are exceeded] - valid explanations in BR.
00a0 Responsible for the overall performance and training of all subordinates and individuals involved in food service on board.
00a0 Ensures that promotions & career advances are dealt with in accordance to established procedures.
[Succession plan policy]u00a0 Responsible for estimating food requirements and manning needed for conducting a smooth operation on a daily basis.
00a0 Attends all menu briefing in all dining venues.
00a0 Responsible for personally executing all scheduled galley tours as per approved cruise layout and procedures.
00a0 Responsible to track overtime for all entitled personnel in his/her supervision in compliance with the CBA and MLC and assess T&A [Fidelio] periodically to ensure that rectifying and preventive actions are taken to comply with regulations and meet the financial goal (ILO/Overtime)u00a0 Planning the cruise layout in collaboration with Hotel Director and authorized HODus.
00a0 General supervision of procurement, receipt, inventory and inventory control of all food items.
[Ensures the quality of Fresh produce is checked on delivery] u Follow up on discrepancy reports.
00a0 Ensures that food orders are placed in accordance with Provision Master and Hotelu00a0 Director, considering consumption history and storing schedules.
00a0 Arranges comment card meetings with CDCus for all cooks.
00a0 Ensures that breakage is minimized in galley and scullery.
00a0 Ensure the correct implementation and control to manage all areas of responsibility as per existing and new SOPus.
00a0 Ensures that company guidelines for uniform and personal hygiene policies are followed.
00a0 Maintains and oversees vacation schedules for the department, in close consultation with the on board crew purser and Hotel Director.
00a0 Ensures that all cooksu trainings are updated in accordance with MLC .
00a0 Responsible for placing all galley equipment orders via the Provision Master and responsible for maintaining and repairs needed.
00a0 Respond efficiently and accurately to guest complaints and feedback with corrective actions.
This includes the acknowledgement and appreciation of positive guest feedback.
[Recommend guests for positive reinforcement policy]u00a0 Ensures the general supervision of the administration conducted by the Sous-Chef and utilizing / maintaining the efficiencies gained by this position to ensure that limited time is spent for administrative work and the maximum amount of time in guest contact.
00a0 Overall responsible for complying with sanitation [CDC] regulations in accordance to the latest VSP manuals.
This includes complying with public health regulations that adheres to Canadian PH regulation, Brazilian PH regulations, US PH regulations and all other public health regulations stipulated for the specific itinerary.
00a0 Maintain a positive and professional approach with coworkers and guests.
00a0 Ensures regular interaction with guests.
Including, but not limited to, table side introductions on formal and chef dinner evenings and social interaction as per planned on board guest activity schedule.
Qualifications Education.
00a0 Formal degree in food management from a recognized International culinary institution.
00a0 Proof of continuing education translated in certificates or letter of participation in specialized courses.
Strong command of the English language combined with writing skills.
00a0 Experience.
00a0 5+ Years experience in supervisory position.
2+ Years experience in similar position.
Cruise ship experience preferred.
00a0 Knowledge, Skills & Abilities.
00a0 Preferred knowledge of cruise ship catering operation Thorough knowledge of Public Health and Sanitation's regulations and procedures.
00a0 Thorough knowledge of food preparation, presentation and preservation procedures.
00a0 Thorough knowledge of menu construction/engineering.
Ability to conduct training sessions and demonstrations authority in front of crew.
Ability to co-ordinate and implement work schedules according to business level.
Fluent in interpreting and implementing company work rules.
00a0 Physical Demands & Travel Physical Demands.
00a0 For the safety of yourself and others on board certain physical abilities shall be maintained.
Must be able to bend, climb, perform repetitive motion, and repetitively heavy lift.
Must maintain physical fitness to perform tasks associated with job.
00a0 Travel Requirements.
00a0 Passport u valid for a minimum of 6 month Flag state issued seaman book General flag state or flag state approved marine fitness medical United States C1/D visa English Marlin test at minimal score of 80% Pre-employment medical examinationu00a0