EXECUTIVE CHEF FOR SWAN HELLENIC

Job ID.
Rank.
xec Chef Employment Type.
ermanent Joining Date.
ug Type of Vessel.
assenger Ship Engine Details:.
DWT / GRT:.
Are you looking to continue your career in remote polar regions and truly off-the-beaten path destinations? Swan Hellenic is an established, well respected owner-operated heritage brand with more than 7 decades of expertise in undiscovered destinations.
Swan Hellenic exists to provide its guests with authentic, intimate and unforgettable moments in extraordinary locations and remote landmarks.
All the while enjoying a sophisticated elegant atmosphere onboard.
Are you interested in ensuring Swan Hellenic maintain their high levels of service?   Job Description Executive Chef 1.
.
.
The Executive Chef is the Head of the Galley Department 1.
.
.
The Executive Chef’s status is that of Officer 1.
.
.
The Executive Chef reports directly to the Hotel Director 1.
.
.
Safety and conduct responsibilities of Executive Chef:.
Adherence to the company’s health and hygiene standards in line with the acceptable Public Health Sanitation Programs and EU SHIPSAN procedures.
Ensuring the safe operation and working practice of the galley department and any related matters affecting the safety of the ship, guests, and crew.
Informing the Hotel Director immediately of any occurrence affecting the safe operation of the ship or the safety of persons onboard and/or the quality of services offered to guests.
Liaising with other departments to ensure safe food temperatures throughout preparation and service.
Ensuring the welfare and discipline of all members of the galley department, including behaviour whilst in guest public areas, in accordance with company policies and procedures.
Ensuring the completion, checking and filing of food safety record logs in accordance with the acceptable Public Health Sanitation Programs and EU SHIPSAN procedures.
Reporting defects or malfunctions of safety equipment and appliances e.
.
expired or empty fire extinguishers, defective fire doors, broken or missing lifejackets, broken fire buttons, safety posters missing, etc..
Ensuring galley personnel are qualified in food hygiene to a level commensurate with the type of food they handle and as determined by the acceptable Public Health Sanitation Programs and EU SHIPSAN procedures.
Reporting defective galley equipment and required maintenance immediately to ensure the safe and hygienic operation of the ship.
Participating fully in safety drills and statutory inspections commensurate to the role and as per company policies and procedures.
Ensuring minimum galley manning to comply with the In-Port Manning plan in accordance with international maritime law.
Ensuring departmental compliance with the Maritime Labour Convention directive on working hours.
Leading and directing the team in applying correct security measures 1.
.
Environmental responsibilities:.
Environmental stewardship is central to this role and the entire operation of the ship.
This role will engage in, comply with and promote all environmental regulations and policies, actively working with the galley team and guests to promote sustainability and protection of the environment in all aspects of life on board 1.
.
The Executive Chef is responsible for:.
Efficient day to day management of the galley department, including, but not limited to, managing, monitoring, developing and training team members, ensuring an efficient and cost-effective food service operation.
Ensuring adequate resourcing of teams, completing appraisals, identifying development opportunities and supporting senior staff to guide, motivate and direct their respective teams.
Managing the following ranks.
· Sous chef · Kitchen Steward.
Achieving the lowest possible food cost and minimum waste while providing food for guests, officers and crew to a quantity and standard that ensures customer satisfaction across all areas.
Controlling galley orders to achieve efficient consumption analysis against the menu cycle and food cost, supervising and training staff where necessary.
Inspecting food quality and reporting rejected items to the Hotel Stores Manager.
Managing galley routines, section plans and rotations in accordance with operational needs and the Maritime Labour Convention.
Supervising the handling and preparation of meat, poultry, fish, seafood and ready to eat products to ensure the highest standards of food hygiene, food safety and dish presentation at every stage.
Writing and costing menu cycles, developing dishes, setting plate presentation standards, effectively communicating menu changes and training staff to ensure smooth implementation.
Meeting the specific dietary needs of guests, officers and crew.
Ensuring effective communication and teamwork between the galley and dining room.
Reporting maintenance defects in line with company policies and procedures.
Reviewing daily guest feedback with the Hotel Director and Restaurant and Bar Manager and, where applicable, agreeing appropriate outcomes to ensure effective complaint resolution.
Ensuring cleaning standards and schedules for the galley, preparation rooms, refrigerators, ambient store cupboards and ice machines are adhered to and logs maintained in accordance with the acceptable Public Health Sanitation Programmes and EU SHIPSAN procedures.
Completing daily, weekly and end of cruise reports and documentation in accordance with company policy and procedures.
Conducting daily inspections of dining outlets, provisions, fridges, and freezers to ensure correct stock rotation of food according to use by and best before dates (FIFO).
Effective delegation of garbage duties to ensure safe disposal and environmental compliance in accordance with company policy and procedures.
Ensuring daily meal count completion and reporting in accordance with company policy and procedures.
Ensuring efficient contact with guests (walking the floor, working the buffet) in order to be visible to guests on a daily basis.
Participate in guest program points such as Galley toys, Provision Tours, Cooking Demos etc.
1.
.
Other duties and responsibilities:.
As assigned.
Attendance at F&B management meetings