Executive Chef

Provides guests and crew with the highest quality food preparation by managing and overseeing the galley operation.
Visits and constantly walks all galleys onboard the vessel to verify their smooth running, acting on and following up any issues found to ensure that standards are not effected.
Supervises during service hours announcing orders, checking plates and expediting service. Must ensure that all venues are opened according to schedule. Must constantly strive to upgrade the food quality and presentation, and establish the necessary control to maintain a consistently high level of production. Adjusts menus according to merchandise availability and unexpected shortages. Maintains comprehensive product knowledge including ingredients, equipment, suppliers, markets and current trends and makes appropriate adjustments to galley operations accordingly. Carries out menu planning in accordance with Company policies and menu cycles.
Ensures a seamless operation with the Restaurant Manager and Maitre d’Outlet’s, maintaining excellent cooperation and discusses operational issues on a daily basis.
Supervises the daily schedule for the galley team. 11. Supervises the line cooks to ensure that the food is prepared to Company standards and in accordance with Company recipes assisting work stations as necessary.
Checks all set ups for various buffets and service stations. 13. Attends and assists with daily menu briefings.
Provides cooking demonstrations and guest chef programs when required.
Organizes and executes F&B related ship functions and special events.
Carries out the training of the line cooks for the preparation of all menu items.
Monitors and checks meat, fish and seafood ordering and thawing procedures.
Prepares requisitions for required food items on the menu and anticipates food counts. Streamlining food costs where possible. Working with the Hotel Stores team to monitor and deplete slow moving food items and products that are close to expiration.
Assists all section heads in their areas of responsibility to countercheck all food requisitions and make adjustments as necessary.
Monitors and controls flagged and expensive item requisitions.
Actively participates in loadings to conduct quality control of food items.
Ensures proper storage of food to maintain quality and prevent waste in accordance with Company policies and Public Health standards.
Practices economical food production and minimization of food waste.
Ensures proper food handling in all food preparation areas, ensures that the galley team transports their produce using the correct procedures and utensils from the main galley to their assigned outlets.
Supervises product delivery in the galleys, ensuring consistency by always requiring adherence to recipes, adequate production quantities, correct execution methods, and picture presentation as the minimum standard.
Continually ensures proper product execution through control of mis-en-place during preparation and frequent tasting.
Manages food cost to ensure not to exceed the Company’s budgeted cost.
Issues repair request orders for the galley department as required and ensures follow up until closed.
Oversees the food preparation for private cocktail parties and special events, i.e Captain’s Welcome, Venetian Society party, Virtuoso party, Culinary demonstrations etc.
Ensures the logging of all fridge, freezer and dishwasher temperatures in all galley outlets in accordance with Silversea procedures and legal guidelines. 3
Executes strict Public Health practices in all aspects of the position.
Ensures the readiness for any announced or unannounced Public Health inspection, whether it’s completed internally or by external authorities.
Provides information and consultancy during inspections.
Ensures cleanliness and sanitation standards by carrying out inspections of all galley areas on a regular basis.
Ensures that the Integrated Pest Management plan is in place and followed in all galley outlets as per Company procedures.
Organizes and leads training sessions for galley team members to continuously develop their knowledge, techniques, skills, guest focus and sense of service.
Ensures confidentiality when handling sensitive information.
Demonstrates a high and consistent level of organization and management.
Practices good administrative housekeeping for all employee records (i.e. training attendance sheets, test results, verbal counsels, resting hours).
Supervises and ensures that an equitable and effective work schedule for the galley team is in place on a cruise by cruise basis and at least one day in advance.
Supervises and ensures that an equitable In Port Manning schedule for the galley team is maintained and displayed in an area accessible to all team members.
Supervises and ensures that duty sign in sheets are available and that they are properly used and maintained.
Full cooperation to assign crew for loading duties.
Issues daily an end-of-day report to the Hotel Director or F&B Manager (where applicable) with regards to outlet operations, observations, complaints, defaults and repair request orders issued. Prepares and submits reports on a cruise by cruise basis regarding team performance, food cost and all other departmental issues to the Corporate Executive Chef.
Coordinates guests special orders and dietary requirements. Ensuring that all dietary requirements are met and the needs of the guest are observed in the delivery of the highest possible service. Remembers guest food allergies and/or intolerances.
Displays a working knowledge of cooking with ingredient limitations.
Ensures that all guest requests, enquiries and complaints are responded to immediately and are followed up on efficiently and to the guests satisfaction. Proactively demonstrating sincerity and hospitality in all guest interactions.
Regularly monitors customer satisfaction and assumes personal responsibility to ensure it, taking prompt and efficient action to rectify any issues. Reviews all mid cruise and end of cruise comment cards and acts accordingly. Visiting the restaurant as often as possible during the course of the service in conjunction with the Restaurant Manager checking every table.
Guest satisfaction being measured on a cruise by cruise basis by guest rating scores.
Ensures that all new employees are properly inducted to the team and the new work environment and receives all necessary training in a timely manner.
Communicates standards of performance to employees and effectively trains employees to deliver.

1. Maintains a positive and approachable personality, providing a two way line of communication with crew.
2. Punctual.
3. Proactive approach to problem solving.
4. Sensitivity to cultural differences and the ability to work in a wide variety of cultural contexts.
5. Strong interpersonal skills and ability to lead, motivate and develop a culturally diverse work force. 6. Ability to be adaptable to change, quick thinking, able to make decisions under pressure whilst maintaining attention to detail. Well organized, self managed and motivated. Handle multiple demands, remain calm and effective under pressure and resolve issues quickly.
7. Models high standards of discretion and interpersonal and professional behavior at all times.
8. Effective, full, clear and concise communications is essential.
9. Respects the privacy of guests and colleagues.
10. Respects the contribution of fellow crew members and actively promotes team work.
11. Safe, professional and personal practices. Knowledgeable of the Safety Management System and MLC requirements.
12. Well groomed and neat appearance.
13. Ability to deliver a high standard of performance.