Executive Chef (M/F)

  • Contract
  • Área/ função: Executive Chef

Company Description

Mystic Ocean is a new ocean cruise company based in Portugal, that offers cruises along iconic destinations such as Mediterranean, Baltic and North Seas. With a focus on delivering a value for money experience to its guests, Mystic Ocean is committed to establish a corporate culture focused on creating enriching career paths that create new opportunities for growth to our crew members.

Job Description

  • The Executive Chef in connection with the Sous Chef must work on a tight checking list for perfect food handling, food preparation, and cleanliness
  • Check lists in Hotel Operations manual are to be used, modifications and improvements are to be suggested and to be approved by the Hotel Director
  • The entire production to be based on menu and recipes outlined in the ‘Food Standards -. Recipes’ or other manuals.
  • Supervise and assist daily meal production in the hot galley. Control correct storing in temperature and covering.
  • Food tasting before every service starts.
  • Executive Chef must constantly educate subordinates by explanations and demonstrations of first class quality food production.
  • The Executive Chef is directly responsible for the food cost onboard the vessel.
  • 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.
  • The Executive Chef is required to work hands on.
  • The Executive Chef must approve the requisitions of the galley section heads and ensure that correct ordering procedures are adhered to at all times.
  • Furthermore, he/she is to ensure that quantities ordered are correct and online with the production planning.
  • The food production is to be based on the concept outlined in the Hotel Operations manual.
  • The Executive Chef is directly responsible that these guidelines are strictly adhered to.
  • Changes, adaptations or modifications are to be approved by the Hotel Director and the Operations Manager of the company.
  • The Executive Chef is directly responsible, that his galley section heads are fully aware of company standards concerning food production, food presentation, food handling, controlling procedures and the vessel sanitation and health program. Galley section heads are to be constantly evaluated by the Executive Chef and trained (re-trained) if required. Training must be including physical demonstrations of food preparation.
  • All new galley section heads are to be trained and closely supervised for at least three first cruises. The Executive Chef is to ensure, that the galley section heads train their subordinates, constantly evaluate their skills and retrain if required.
  • The Executive Chef or a capable Chef designated by him must hold menu briefings each Lunch or Dinner in the restaurant and ask waiters to explain the dishes.
  • Special focus is to be on new restaurant personnel.
  • The Executive Chef will evaluate his direct subordinates on a regular basis using the Crew Evaluation Form.
  • 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.
  • The Executive Chef is directly responsible that all galley crew concerned strictly follow the guidelines for handling and cleaning of machines and equipment and their section heads properly train that galley crew.
  • Repair orders (AVOs) should be passed on to the Hotel Director as soon as possible.
  • The Executive Chef is to follow up on outstanding repairs (AVO) and communicate accordingly with the Chief Engineer
  • If un-operational equipment impairs passenger service it is considered an emergency. The Hotel Director is to be contacted and a written report must follow and be submitted to the Hotel Director and to the Captain.
  • 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
  • Attend and participate as required in all emergency drills, carry personal emergency card, and understand emergency duties.
  • Must be above average in speaking and writing the English language and must understand and be able to communicate in other languages as may 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 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 Executive chef 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
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