Executive Chef

Galley

Executive Chef

As the Executive Chef, you will be responsible for overseeing all culinary operations onboard, from menu development to food preparation and presentation. You’ll lead a team of skilled chefs to deliver high-quality dishes that delight our guests and reflect our commitment to excellence.

Your role will involve managing inventory, maintaining food safety standards, and collaborating with other departments to ensure smooth galley operations. You’ll also train and mentor your team, fostering a culture of creativity, professionalism, and teamwork.

This is your chance to showcase your culinary expertise, innovate menus, and lead a dynamic team while exploring the world.

Position Functions:

Oversee all galley operations, ensuring the preparation and presentation of high-quality dishes.
Develop and innovate menus to cater to diverse guest preferences and dietary requirements.
Lead, train, and motivate the culinary team, fostering a professional and collaborative environment.
Monitor food inventory and ensure cost-effective usage without compromising quality.
Ensure compliance with food safety and sanitation standards at all times.
Collaborate with other departments to ensure seamless service and guest satisfaction.
Manage kitchen schedules, allocate resources effectively, and oversee staff performance.
Handle guest feedback related to dining and make necessary improvements to enhance the experience.
Stay updated on culinary trends and implement them to elevate the dining experience onboard.

Position Minimum Requirements:

Extensive experience in culinary arts, preferably in a leadership role within high-end restaurants, resorts, or cruise lines.
Strong knowledge of international cuisine, food safety regulations, and kitchen operations.
Proven ability to manage and inspire a large culinary team in a fast-paced environment.
Exceptional organizational and time management skills.
Fluency in English with excellent communication and leadership abilities.
Flexibility to work long hours and adapt to a dynamic work environment onboard.
Formal culinary training or certification is highly desirable.

Requirement

Culinary Leadership

Proven experience leading a team of chefs and managing kitchen operations.

Creativity in Cuisine

Ability to craft innovative menus that cater to a wide range of tastes.

Team Management

Strong leadership skills to inspire and motivate the culinary team.

Food Safety Expertise

Extensive knowledge of food safety standards and procedures.

Guest-Centric Approach

A focus on delivering exceptional dining experiences that exceed guest expectations.

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