Executive Chef/Chef Manager

As the Chief Chef/Head Chef (Executive Chef), your responsibilities will include menu planning, food preparation, inventory management, hygiene and safety compliance, staff management, budget management, quality control, communication with other departments, record-keeping, and emergency preparedness. You will be in charge of designing and planning nutritious menus for guests while accommodating dietary restrictions, overseeing the preparation and cooking of meals to maintain high standards of quality and presentation. You will also be responsible for managing food inventory, ordering supplies, and ensuring proper storage and handling of ingredients. Ensuring compliance with health and safety regulations, maintaining cleanliness in the kitchen, and following proper food handling procedures are crucial aspects of your role. You will supervise and train kitchen staff, delegate tasks, and ensure efficient kitchen operations. Managing the food budget, controlling costs, and minimizing waste will be part of your responsibilities. You will monitor food quality and consistency, address any issues that arise, and coordinate with other departments to ensure smooth service. Additionally, maintaining accurate records of food inventory, meal service, and any incidents related to food safety is essential. You should be prepared for emergencies, including implementing food safety protocols in case of health inspections. Your qualifications should include a Hotel Management or Culinary Diploma and previous experience in a Head Chef, Executive Chef, or Executive Sous Chef position. This is a full-time position that requires your presence in person at the work location. These responsibilities are crucial in ensuring the health and satisfaction of all onboard, contributing to a positive living and working environment.,