Traveling Executive Chef (M/F)
Mystic Ocean
Funchal, Madeira, Portugal
há 4 dias

Job Description

  • The Traveling Executive Chef in connection with all Executive Chefs must work on a tight checking list for perfect food handling, food preparation, and cleanliness.
  • Travel from Ship to Ship to make sure all Quality Standards are in Place.
  • Check lists in Hotel Operations manual are to be used, modifications and improvements are to be suggested and to be approved by the Corporate Chef.
  • The entire production to be based on menu and recipes outlined in the Food Standards -. Recipes or other manuals.
  • Supervise all meal production in the Galley. Control corrects storing in temperature and covering.
  • The Traveling Executive Chef must constantly educate subordinates by explanations and demonstrations of first-class quality food production.
  • The Traveling Executive Chef is directly in contact with the Executive Chef for Food Costs.
  • He / She is to ensure that the quality of food production meets the standards set by the company and at the same time does not exceed the budgeted cost in corporation with the Executive Chef.
  • The Traveling Executive Chef take over the Operation and all responsibilities if no Executive Chef on Board. Must know all rotations and Menus.
  • Working on Manuals, Job Descriptions, Recipes together with the Corporate Chef
  • Developing new Menus and Recipes with the Approval from the Corporate Chef
  • Purchasing, Equipment and Food Items in corporation with the Corporate Chef
  • Furthermore, he / she is to ensure that he / she always ion close contact to the Corporate Chef.
  • The Traveling Executive Chef is directly responsible that these guidelines are strictly adhered to.
  • Changes, adaptations or modifications are to be approved by the Corporate Chef .
  • The Traveling Executive Chef is directly responsible, that his Executive Chefs are fully aware of company standards concerning food production, food presentation, food handling, controlling procedures and the vessel sanitation and health program.
  • The Traveling Executive Chef will evaluate his direct subordinates on a regular basis.
  • Following the evaluation is a conversation with the evaluated Crewmembers on a one-to-one basis, where the strong and the weak points are to be discussed and goals are set for future improvement.
  • Traveling Executive Chef needs to report all time to Corporate Chef.
  • To perform any other duties set by company policies, Management or his / her direct superior and not included in the above job description.
  • Qualifications

  • Must have completed apprenticeship as a Cook in a hotel or Restaurant.
  • Wear the complete prescribed uniform and name badge as specified in Company Standards, complying with regulations relating to tattoos, hair and body decorations while on Board the Ship.
  • Attend and participate as required in all emergency drills, carry personal emergency card, and
  • understand emergency duties while on Board the Ship as a replacement for the Executive Chef.
  • Must be above average in speaking and writing the English language and must understand and be able
  • to communicate in other languages as ma y be required by the Company
  • Must have Typing skills, Windows, Word, Excel, Lotus CC : Mail (or similar Email system like MS Outlook,
  • Lotus Notes). Additional : stock control systems ( MXP)
  • At least 10 years of cuisine background is essential, additionally minimum of four years in the cruise ship
  • industry required
  • Must be skilled in every part of international cooking. A very good knowledge of all ingredients that are
  • used in the modern cuisine. A good sense of diplomatic leadership of a multinational galley crew. The
  • Traveling Executive C hef must be familiar with food cost calculations, quality control, and production
  • control of passenger and crew menus.
  • Must have USPH experience
  • Must be knowledgeable in HACCP, USPH and Shipsan Sanitation Programs
  • Must be knowledgeable in ISM / ISO, MLC and SQM Matters
  • Additional Information

    Financial Responsibilities

  • To control the food cost as well as the overall Galley operational costs and maintaining given standards and product quality in corporation with the Executive Chef .
  • To monitor and control wage and overtime for the Galley Department Staff according to Budget with Reports from the Executive Chef .
  • To monitor and control vacation schedules together with Head Office and Crewing Office and Corporate Chef
  • To monitor and control all Galley expenditures to ensure that it stays within the limits of the Consumable Budgets.
  • To ensure that Company property is maintained properly a nd treated with respect at all times in assist from the Executive Chef.
  • Sanitation requirements

  • Inspect and ensure all personnel in the Department follow the Company’s personal hygiene requirements.
  • Prepare, understand, and use HACCP Flow Charts prescribed by the Food Safety Management Team.
  • Have access to and use a calibrated probe (spear) type food thermometer to ensure safe temperatures of all Potentially Hazardous food when on board of the Ship.
  • Safety & Discipline Responsibilities

    You are required to :

  • To ensure that the proper use of Personal Protective Equipment in the Galley work areas is implemented at all times in corporation with the Executive Chef.
  • To ensure that Safe Lifting Techniques are practiced at all times in the Galley Department in corporation with the Executive Chef.
  • To ensure all Galley Staff is instructed on all Safe / Proper Galley Equipment handling and to ensure that
  • Safe / Proper Galley Equipment handling is practiced at all times.
  • To be familiar with the Company s SMS
  • To be familiar with the Ship s Emergency Plan while on Board.
  • Emergency Duties while on Board as replacement
  • To follow instructions on Safety Card.
  • To participate in Guest / Crew Lifeboat Drills as per instructions.
  • Other safety responsibilities, as assigned, but not limited to the above.
  • Team Education & Training

  • To follow up and maintain a continuous Training Program in regards with International Cooking Techniques together with the Corporate Chef.
  • Identification and Development of all Crew members with Supervisory potential
  • Team Communication and Meetings

  • Daily / Weekly contact and exchange of information with all Executive Chefs on Board.
  • When going on Board meeting with the Executive Chef is always Required.
  • The Traveling Executive Chef must be able to successfully lead a multi national Managers and be aware of methods to motivate the crew.
  • He must be aware of the needs of the Galley heads and do his utmost to meet all reasonable requests.

  • It is expected that the Traveling Executive Chef is fully aware of the company standards in his department.
  • The Traveling Executive Chef must know the various job descriptions of each crewmember in the galley operation. Ensure that the set standards are held, and the Executive Chefs work according to their respective job descriptions.
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