Executive Chef

Straight Talk. Real Experience. No Bull-ship.✨ At Cruise Academy, we don’t just teach it - we’ve lived it. Founded in 2017 by seafarers for seafarers, we specialize in maritime training and shipboard recruitment for the global cruise industry. We tell it like it is - the good, the bad, and the downright exhausting. No sugarcoating, no sales pitch - just real, honest insights from those who’ve been there. Because you deserve to know exactly what to expect before stepping onboard. We areMLC Certifiedand proudly audited and approved by theUK Maritime & Coastguard Agency , ensuring the highest standards in training, recruitment, and compliance. If you're serious about a career at sea, we’ll get you there - the right way. Position SummaryTheExecutive Chefis responsible for overseeing all culinary operations onboard, ensuring the highest standards of food quality, consistency, and guest satisfaction. This role requires strong leadership, a deep understanding of international cuisines, and expertise in managing high-volume kitchen operations. The Executive Chef collaborates closely with the Food & Beverage team, Provision Master, and Hotel Inventory Manager to maintain cost control, streamline operations, and drive an exceptional dining experience. The ideal candidate is a dynamic leader with a passion for culinary excellence, team development, and operational efficiency. Key ResponsibilitiesCulinary Leadership & Quality Control Supervise and overseeall Galley operations , ensuring menus are executed according to company standards.Monitorproduct quality through tasting panels and mise-en-place inspectionsduring preparation.Ensure availability ofspecial dietary menu optionsand provide direct guest advisement on dietary requests.Lead daily team briefings and communicatecompany updates and culinary strategiesusing appropriate technology.Guest Satisfaction & Service Recovery Takefull ownership of service interactions , ensuring timely, personalized service recovery for guest complaints.Maintain avisible presence in food outlets and public areasthroughout each voyage.Proactively identify and eliminatefriction pointsin the guest dining experience to exceed key performance targets.Operational & Financial Management Oversee theordering, preservation, and utilization of provisions , collaborating with the Provision Master.Managecost control, expenditures, and inventorywithin budgeted targets, minimizing food waste.Plan and approve provisioning forlocal and container deliveries , ensuring timely and efficient ordering.Conductyield testing and quality inspectionson key proteins and high-volume ingredients.Team Leadership & Development Mentor and coachCulinary team members , supporting career progression and conducting performance appraisals.Train and provideclear direction to Galley staff , ensuring consistency in food preparation and plating standards.Plan and communicateGalley management rotation requestsin collaboration with shore-based teams.Compliance & Safety Standards Ensurestrict adherence to public health policies , continuously monitoring compliance across all kitchen operations.Oversee theDish department , ensuring cleaning and sanitation standards are maintained.Verify thatall kitchen equipmentis properly maintained and compliant with company policies.Skills, Knowledge & ExpertiseEducation & ExperienceDegree in Culinary Artsfrom a recognized institution or equivalentthree-year apprenticeship .10+ years of experiencein high-volume hotel or culinary operations, preferably withcruise ship experience .At least3 years in an Executive Chef role or equivalent senior culinary leadership position .Culinary & Operational Expertise Extensive knowledge ofinternational cuisines, advanced cooking techniques, and menu development .Strong background inFood & Beverage operations, including cost control, product delivery, and staff management .Leadership & Team Management Proven ability tolead, train, and mentor a large, multicultural culinary teamunder high-pressure conditions.Ability to managemultiple priorities and drive continuous operational improvements .Guest Experience & Communication Fluent inEnglish (verbal and written)with exceptional communication skills.Guest service-oriented , with a warm, personable approach and commitment to exceeding expectations.Compliance & Safety Strong knowledge ofpublic health regulations, sanitation standards, and food safety compliance .Contract 6:2 Rotation (Rolling contracts of 6 months onboard the ship, followed by 2 months of vacation).Single cabin accommodation.

Creado: Jue, 01 de Ene de 1970