The Executive Chef is responsible for a smooth and professional running galley operation in accordance with the company rules and regulations. He/She ensures that all the meals are at the scheduled times ready to serve.
The Executive Chef reports directly to the Hotel Manager. The entire galley staff is subordinate to the Executive Chef. The replacement during the absence of the Executive Chef is one of the First Cooks designated by him.
Areas of Responsibility
The Executive Chef is responsible for the food planning, food preparation, quality control, food cost, storage, cleaning and maintenance of galley, storerooms for passengers, officers and crew.
He/She is responsible for the ordering, storage, distribution and stock cost control of all food items.
He/She is responsible for ensuring that quality standards for food production are maintained.
He/She performs related managerial duties and is responsible for standardization in the galley.
He/She assists in developing food purchase standardizations.
He/She plans menus, theme and other events for passengers, officers and crew.
He/She trains his/her staff on a continuous basis and attends and conducts meetings when necessary.
He/She supervises and schedules his/her staff.
He/She conducts staff orientations.
He/She reviews staff performances.
He/She implements work changes.
He/She disciplines his/her staff.
He/She controls costs.
He/She develops staff interest and participation.
He/She is responsible for planning, organizing, staffing, controlling and evaluating his/her area of responsibility.
He/She places orders for food, galley consumables (silver, plates, gen. galley material etc.) and keeps a regular inventory on these items.
He/She handles, distributes and controls all deliveries related to his/her Department
Oversees requisitions of all food items.
Most efficient food utilization.
Communicates with his/her superior routinely.
Supervision and Training
He/She plans, directs, controls and co-ordinates the activities of all Cooks and other personnel engaged in food preparation to ascertain an efficient Food Service.
He/She assures that all food items are prepared and served according to established standards and practices.
He/She is responsible for the planning of a well balanced and diversified menu according to the established menu cycles, on a day-to-day basis.
He/She is responsible for the planning and preparation of a well balanced menu cycle for crew and officers (Italian food to be included).
He/She is responsible for continuous follow-ups and forwards suggestions for improvements in raw material, menus, cost savings and equipment.
He/She is anxious to minimize spoilages; maintain adequate inventory of food items and utilize food surpluses.
He/She is responsible for the quality control of all food purchases during storage.
He/She is responsible for keeping the food cost within the budget for costs and plans all food offers in the most economical way.
He/She is responsible for the continuous training and motivation of personnel to reach maximum performance and service, as well as to maintain proper food handling and cleaning procedures as to the agreed standards.
He/She evaluates performance of kitchen personnel monthly and completes an Evaluation Report.
He/She makes sure that all buffets are well presented.
He/She ensures that all food complaints received are investigated and corrected in a tactful manner.
He/She assures that all food requests are executed to the fullest satisfaction of the customer in accordance with the Company's policies.
He/She inspects on a regular basis all fridges, switches, Plugs and stoves as well as lights and reports any irregularities immediately to the Maintenance Department.
He/She is aware of all fire, safety and emergency procedures.
He/She performs other duties if required.
He/She is responsible for the storage and distribution of all food items.
He/She must be familiar with the proper sanitation procedures and follow the U.S. Public Health requirements in the galley and storerooms.
Personnel Training and Control
He/She ensures that all staff understands their duties and how to execute them.
He/She trains new staff on a regular basis to perform their specific duties.
He/She establishes a good working spirit and a friendly atmosphere and co-operates with all other departments.
He/She instructs service staff to inform him immediately about complaints from passengers.
He/She establishes Work Schedules and Work Routines for his/her staff.
He/She recommends promotions of qualified crew members to his/her Superior.
He/She instructs his/her staff about the Company structure shore side and onboard organization.
He/She requests staff replacements well in advance before any crew member is due for vacation.
Cleaning and Maintenance
The Executive Chef is responsible for the proper cleaning and sanitary matters regarding his/her Department. He/She ensures that all staff members fulfill these requirements and follows-up on their performance.
He/She handles all working material and equipment with the necessary care and keeps it well cleaned
He/She reports all necessary repairs to his/her superior or the Maintenance Department and follows-up on repairs
He/She ensures always an up dated USPH standard.
Officers and Crew Menus
It is the responsibility of the Executive Chef to develop a 7-day lunch and dinner menu sequence for officers, crew and staff according to the given budget and to Union requirements.
Lunch and dinner menu for Officers, Crew and Staff to consist of soup, salad, meat, fish or poultry, vegetables, potatoes or pasta. Italian food is requested by the Union for Italian crew members.
The appearance of the entire personnel on board the ship reflects the reputation and image of the company; therefore a great deal of emphasis is placed on a professional appearance.
The Company expects you to maintain the highest standard of personal appearance and hygiene at all times.
If in passenger areas full uniform is to be worn: hat, scarf, jacket, name tag, pants and proper shoes.
Have a clean neat personal appearance.
Special attention to grooming, hygiene care and clean and proper uniforms and shoes.
Hair must be well groomed, neat and not extend over the shirt collar and always be kept clean.
A moustache is acceptable if kept neatly trimmed.
Big earrings and big necklaces are not to be worn on duty and more than one moderate size ring is not acceptable.