Job Description

The Executive Chef is responsible for the overall operation, production, maintenance and key personnel in the galley on board the ship.

Applicants should possess the following skills, qualifications and qualities:

3 - 6 years of progressive food preparation experience in high volume cruise ships/top quality hotels or restaurants in a similar rank;
Completion of an approved certificate or degree granting culinary program;
Demonstrated ability to run all sections of the Galley, ability to lead and train staff, and able to supervise a staff of over 60 people, delegating and overseeing food production in a multi-unit operation;
Ability to write and create menus of varying themes and teach such dishes and presentations;
Ability to provide culinary presentations and demonstrations;
Ability to read, write and speak English fluently;
Ability to analyze and interpret procedure manuals, memos, technical procedures or governmental regulations;
Must be computer literate and familiar with the Fidelio Material Management system and the checking and authorizing of movements of all food related items.

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