Job Description

Executive Chef is responsible for overseeing all culinary operations, ensuring high-quality food production and service, and maintaining sanitation and safety standards. Manage the team of culinary professionals, control food costs and food waste, and ensure compliance with company and public health regulations. Must also have extensive knowledge of basic and advanced international cooking techniques, and excellent communication skills. 

Key Responsibilities including directly overseeing, and / managing a team to oversee:

• Responsible for the entire galley operation and other assigned outlet in terms of food safety, creativity, cleanliness, team performance.
• Adheres to and monitors that USPH rules and regulations are followed on a
  daily basis.
• Meets with Executive Sous Chef on a daily basis to review production schedules and internal requisitions for their section of responsibility.
• Able to create and invent innovative menus with international flair. 
• Monitors portion control and conducts spot checks.
• Carries out inspections and spot checks of storerooms.
• Reports any machinery/technical faults to Executive Sous Chef and monitors repair schedule.
• Conducts food tasting on a daily basis and corrects any discrepancies with regard to quality, taste and/or appearance.
• Carries out the service line in their assigned outlet including but not limited to the efficiency of service, presentation and plating.
• Communicates with Food and Beverage Director for any provision related matters.
• Must be familiar with the entire galley layout in terms of safety and security and ensure members of his team are fully familiar.
• Monitor Work and Rest hours of all members of their team ensuring ILO guidelines are adhered to. Control all work rotations for the galley team. 
• Monitor performance of the team ensuring that they are working to company, and USPH guidelines.
• Conducts menu explanation with the Restaurant team in their assigned outlet prior to the start of service. Food tastings for restaurant staff when suitable. 
• Inspect cleanliness and condition of assigned station and services areas and rectify any deficiencies.
• Monitor the clear down routines after service and ensures the appearance and condition of all items meet company standards.
• Responsible for the appearance and cleanliness of the culinary team.
• Prepare appraisals for individuals under their remit in accordance to the company policies.
• Attends passenger functions as required by the F&B Director or Hotel Manager.
• Partake in inspections, trainings and meetings as required by Head of Department.
• Ensures that the set standards are kept and staff members work according to their respective job descriptions.

Job Requirements

• Minimum 3 years’ experience as Executive Chef onboard a Cruise ship or 4/5* hotel/resort. Excellent understand of the Asian food market and trends. 
• Extensive knowledge of food handling procedures with regard to USPH public health standards.
• Demonstrated experience in motivating, leading and engaging a diverse workforce to increase synergy and improve productivity.
• Excellent understanding of food specifications.
• Knowledge of Vessel Sanitation Program regulations and procedure.
• All certificates as required by the STCW code for this position
• Ability to read, interpret and demonstrate the preparation of recipes.
• Strong knowledge of USPH rules and regulations
• Strong written & verbal skills
• Strong computer skills.

Skills