Jan 19, 2023
You will be in charge of managing the whole Culinary Arts department on board as the Executive Chef. The Executive Chef is in charge of overseeing all food preparation and meal services on board the ship, ensuring consistency, quality, cost-effectiveness, and the highest level of sanitation are maintained, all in accordance with company and USPH standards. The Executive Chef leads a sizable team of dedicated culinary professionals.
To ensure the smooth preparation and service to the company’s standard of all food items aboard the ship, ensuring quality, consistency, and maximum food cost efficiency throughout
Ensure all employees arrive at work on a timely basis in clean, company-specified uniforms, wearing safety equipment if appropriate.
Plan, formulate, distribute and follow up on working schedules for all kitchen employees.
Ensure the ongoing and scheduled training of all galley employees.
To direct, motivate, control, evaluate and provide feedback to all galley employees.
With the Food Operations Manager, produce an accurate weekly food order based on present inventory, par levels, incoming orders, guest count, and company budgets
With the Food Operations Manager, produce an accurate weekly supplies order, based on present inventory, par levels, incoming orders, guest count, and company budgets.
Monitor quality and specification of all items loaded onto the ship to ensure company standards are adhered to. Report all discrepancies
Monitor quality and presentation of all food items, and provide corrective action where necessary.
Provide training in all United States Public Health procedures and ensure the same is carried out on daily basis by all employees.
Ensure all kitchen personnel are familiar with the operation of all galley equipment
Be responsible for the daily requisitions from all kitchen outlets