Executive Chef (M/F)

• To oversee the daily operation of all Galleys and food outlets, safe food handling of Galley personnel and maintenance of all Galley equipment; • To ensure a smooth and efficient service during meal hours through constant communication with the Maitre d’Hotel; • To ensure that all products are consistently prepared to the highest possible standards; • To train, coach, council, support and delegate all of the Galley staff; • To guide the Galley staff to ensure that the Department is updated with relevant shipboard information at all times; • To oversee the entire food operation in all restaurants as well as the operation within the ship’s Galley and in preparation rooms; • To review and approve menus for the Crew Galley, as prepared and submitted by the Sous Chef, ensuring they meet the quality, quantity, nutritional value and cultural needs of the crew; • To monitor and develop the work schedules, section plans and to conduct Performance Appraisals for his direct reports and to assist his team in developing Performance Appraisals for their subordinates; • To submit an updated Vacation schedule of the entire Galley Department to the Chief Purser; • Ensure that all food handlers in the Galley, comply with the latest Health and Sanitation regulations, and overseeing the entire cleaning procedures of all food handlers in the Galley; • To execute all aspects of planning and organizing of upcoming cruises for the Galley Department; • To know the requirements of the Menus and to forecast orders according to operational needs through the Provision Department; • To establish orders for fresh produce, fish and seafood as well as meat in conjunction with the Provision Master; • To know the requirements of the Menus and to forecast orders according to operational needs through the Provision stores; • To establish orders for fresh produce, fish and seafood as well as meat in conjunction with the Provision Master; • To follow up on culinary trends in order to create and plan new Menus in conjunction with the Fleet Executive Chef; • To be visible and approachable to our Guests (make rounds and visit Guest tables throughout the cruise); • To ensure that any Maintenance issues in the Galley areas are reported in a timely manner and that the work orders are followed up on accordingly; • To ensure that all Galley Department Work Registration Forms are completed correctly and handed in to the Chief Purser in a timely manner; • Ensure that all of the Galley Department Overtime is submitted to the Chief Purser; • To adhere to, and to ensure that the Galley Department Staff adheres to all Company Policies and Procedures, Manuals and Directives; • Other responsibilities, as assigned, but not limited to the above.

• Culinary Institute Diploma/Chef Certification or other relevant apprenticeship required; • Minimum of four (4) years of International experience as Executive Chef required; • Must have experience in a large luxury food operation – luxury cruise ship experience preferred; • Must have a very strong, balanced background in the culinary field and a sound knowledge of culinary arts and fine dining is essential; • Understands all aspects of the kitchen including bakery, pastry, butchery and fish preparation area, hot and cold kitchen, as well as the managerial aspects of these operations; • Must have a good understanding of balanced tastes and should know how to create a Menu with a variety of high quality foods for a large volume operation; • Highly motivated with a strong drive and high level of energy and flexibility; • Must be fluent in written and spoken English; • Must have very good administrative skills (Microsoft Outlook) MXP Knowledge is a plus; • Must have excellent organizational skills and show attention to detail; • Must possess excellent leadership skills and the ability to interact with all levels of people; • Must be able to communicate and implement corrective action steps in an effective, yet diplomatic fashion; • Must be able to remain calm under pressure; • Needs to have an outgoing personality and has to possess a positive attitude, maintaining a friendly and approachable demeanour while remaining firm at all times.

Financial Responsibilities • To control the food cost as well as the overall Galley operational costs and maintaining given standards and product quality; • Monitor and control the use of consumables and bonded items in the entire Galley Department; • To monitor and control wage and overtime for the Galley Department Staff according to Budget; • To monitor and control vacation schedules; • To monitor and control all Galley expenditures to ensure that it stays within the limits of the Consumable and M&R Budget; • To ensure that Company property is maintained properly and treated with respect at all times. Safety Responsibilities • To ensure that the proper use of Personal Protective Equipment in the Galley work areas is implemented at all times; • To ensure that Safe Lifting Techniques are practiced at all times in the Galley Department; • 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; • To do In Port Manning duties as scheduled and as required by Company policy. Emergency Duties • 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 • Introduce Job Duties and Departmental functions including onthejobtraining for the entire Galley Department; • To follow up and maintain a continuous Training Program in regards with International Cooking Techniques; • Identification and Development of all Crew members with Supervisory potential. Team Communication and Meetings • To schedule and conduct meetings with the Galley Department every cruise; • To constantly communicate with the Maitre d’Hotel; • To attend the Hotel Managers meetings on a daily basis; • To encourage and demonstrate good communication, excellent teamwork and continuous training, coaching and counseling.