Requirements

Min. 2- 3 years’ experience in the galley operation as an Executive Chef
Have an apprentice as Chef or have a culinary school background
Chef or Master Chef certificate
Experience in 4* or 5* operations (Hotel and/or cruise ships)
Highly proficient in spoken and written English
Knowledge of HACCP
Strong computer skills
Budgetary knowledge
Experience with ordering and inventory
Strong Leadership Skills
Team player
Self-organized, disciplined and reliable
Problem solver, troubleshooter
Able to conduct training
Work under pressure and stressful situation
Familiar to work in a multicultural environment
Having the eye for excellent food presentation

Role and Responsibilities

Overall responsible for a smooth and organized operation within the Galley
Active involvement in daily operations, including taking overall any station if needed
Providing professional and courteous service on designated workstations according to the Company standards and procedures
Welcoming and greeting of guests according to the Company standard
Always being up to date with the Company standard operating procedures, particularly for the Galley department, and ensuring its implementation.
Being present during peak times
Distributing information within the team and exchanging information between departments
Preparing the duty schedule following legal requirements
Retaining full knowledge of food menu and recipes
Ensuring active involvement in reaching higher guest satisfaction, including participating in additional Entertainment activities as per Company standard
Ensuring proper setup and mise en place as per Company standards
Ensuring the quality and quantity of crew food following the Company standard
Conducting frequent training sessions for the Galley department
Ensuring show plates for the daily menu briefing are prepared in time and conducting menu briefings with the Restaurant team.
Recommending menu choices together with the Restaurant Manager
Public speaking such as menu presentations
Attending or conducting Cooking demonstrations
Controlling mise en place sheets of the team
Being aware of the guest's specific needs and dietary requirements and recommending suitable alternatives
Ensuring proper stock handling, including reaching cost targets and implementing necessary improvements if needed
Evaluating Galley team in assistance with the Sous Chef and providing feedback to crewmembers including performance-enhancing action plans if necessary
Supporting the Restaurant team at the Carving station
Conducting daily quality checks
Conducting regular briefings and meetings ensuring smooth information flow for the crew and participating in Head of Department-Meetings conducted by the Hotel Manager
Responsible for the monthly inventories, purchase orders including equipment items, and delivery control
Supporting and encouraging talented crewmembers with further career steps, following the Company HR operating standard
Ensuring proper welcome and introduction to the team of new joining crewmembers
Responsible for ensuring and maintaining cleanliness front and back of house according to HACCP and Safety regulations, including monitoring the compliance with legal requirements
Informing Front Office Manager about any menu changes on time
Ensuring proper handover between all shifts
Taking an active role in creating a positive environment between all departments onboard
Ensuring correct food item rotation (FIFO), storing, labeling, and temperature control at all workstations
Dealing with guest complaints and informing Hotel Manager if needed
Reviewing cruise questionnaires and addressing tops and flops within the Galley department, including taking appropriate actions if needed
Keeping a record of breaking list and monitoring amount of breakage and damage and notifying Hotel Manager if necessary
Ensuring correct handling of all equipment, machinery, and chemicals
Preparing and monitoring the department's vacation planning following the ships overall vacation plan
Participating in all Safety Drills as per Captain's orders and ensuring solid knowledge of designated Safety role
Ensuring the Galley department has a full understanding of the designated Safety role, duties and in-port-manning
Reporting any potential Safety hazards immediately

Side Tasks

Participating in scheduled trainings, briefings, and meetings
Fulfilling further job-related duties as instructed by the Supervisor, such as luggage service, loading, and garbage off-loading
Assisting other departments as per Supervisor's instruction

Salary: starting salary in the first contract is 4.379€/month gross+ 3€/day stayed with guests onboard supplemental bonus paid out at the end of the season

Contract type: Swiss, with all the benefits of the Swiss labour laws

FŐSZAKÁCS/EXECUTIVE CHEF