Executive Chef

Job Description Executive Chef

Purpose of Position:

• Ensures the efficient operation of all food production areas, maintaining high food quality while controlling costs and staying within budget.
• Implements and upholds company service standards and provides ongoing training and support to the culinary team.
• Ensures safe, high-quality food production and fosters a guest-oriented service culture to enhance guest satisfaction and repeat business.

Responsibilities:

• Demonstrate excellent cooking skills and creativity in buffet presentations.
• Continuously improve food quality and presentation through cooking demonstrations and tastings.
• Monitor and control food costs, portion sizes, and inventory usage, working closely with the Inventory Manager.
• Ensure accurate food orders based on guest count, itinerary, and stock levels.
• Oversee annual galley equipment budget projections and report any maintenance issues.
• Collaborate with the Culinary and Purchasing Departments to ensure menu consistency and ingredient availability.
• Conduct daily quality inspections of all food outlets and production stations, ensuring Vikings standards are met.
• Work closely with the Public Health Officer and Kitchen Steward to maintain a clean and safe work environment.
• Supervise and maintain crew schedules, working hours, and payroll documentation.
• Lead and support a multi-cultural team, ensuring crew satisfaction, productivity, and retention.
• Conduct daily team meetings ("The Daily Reunion") to provide operational updates.
• Deliver high-quality guest service, ensuring a smooth dining experience during embarkation, sea days, and special events.
• Provide leadership in training, performance reviews, and compliance with MLC (Maritime Labor Convention).
• Ensure compliance with Public Health, Safety, and Security policies.
• Maintain company property security, especially during rough weather conditions.
• Wear Personal Protective Equipment (PPE) and follow safety protocols.
• Be capable of handling last-minute changes, special events, and unforeseen requests.
• Participate in training, fire prevention, and evacuation drills.

Qualification (Your Profile)

• Minimum 10 years of experience as an Executive Chef or similar position in a premium hospitality environment.
• Advanced culinary skills and experience in high-volume food production.
• Fluent in English excellent communication skills for interpreting menus and recipes.
• Ability to speak additional languages is an advantage.
• Leadership experience in managing multi-cultural teams.
• Flexible, stress-resistant, team player, with a strong work ethic.
• Strong administrative skills, including proficiency in PC-based databases, spreadsheets, and word processing.
• Guest-focused, service-oriented, with a professional appearance and impeccable hygiene standards.
• Proven knowledge of Public Health and Sanitary Policies.
• Minimum age of 21 years.
• Ability to physically handle 50+ lbs. (30 kg) daily and work a minimum of 11 hours per day, 7 days a week.
• Previous cruise industry experience is an advantage.