Executive Chef

Responsible for the entire food department, including:

  • Set up of written duty rosters for all galley crew and staff
  • Organizing, managing and motivating all galley crew and staff
  • Preparation and distribution of all daily meals including set up of the breakfast buffet according to the food manual (menu cycle)
  • Responsible for the implementation and maintaining of the corporate standards in the food department
  • Responsible for the implementation of a correct food schedule for the crew, according to the corporate crew food standard
  • Responsible for all food and galley purchase orders in cooperation with the Hotel Manager
  • Responsible for organization of loading and checking of all food and galleys supplies
  • Responsible for the food stores, adjusted to number of pax
  • Responsible for the correct handling and storing of all food stock, cleaning products and all equipment in the food department
  • Responsible for an impeccable cleanness, hygiene and tidiness in the galley area
  • Active cost controlling and maintaining of food cost.
  • Responsible for correct monthly inventory of food stock as per company’s instructions
  • Continuous training of all galley crew and staff
  • Responsible for the implementation of the correct appearance, as well as the standard of personal hygiene of the galley crew and staff
  • Various preparatory duties prior to and at the end of the season
  • Active participation in managing the hotel department
  • Active presence at official occasions and events on board as per manual
  • Regular presence in the restaurant to obtain feedback from the passengers by active communication

Qualifications

  • English/German spoken and written
  • Completed vocational training as chef
  • 4 years of management experience in a comparable galley
  • F & B experience

Requirements

  • independence
  • management and motivating skills
  • flexibility
  • organizational skills
  • loyalty
  • honesty
  • objectivity
  • stress resistance
  • EU Passport


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