Executive Chef

YOU ARE…

CURIOUS
Future-focused, inquisitive and open- minded; seek out evolving and innovative ways to add value to the organization.

COLLABORATIVE
To work effectively and inclusively with a range of multicultural people, both within and outside of the organization.

A ROLE MODEL
Consistently leading by example, with integrity, impartiality, motivation and respectful communication.

COURAGEOUS and CONFIDENT
To speak up skillfully, challenging the status quo and to work under pressure.

TRUE HOSPITALITY
A passionate host, proud of your own personal appearance, with the satisfaction and wellbeing of guests and colleagues at the core of what you do and you have a ‘Yes I can’, ‘Yes I want’ attitude.

AN EFFECTIVE COMMUNICATOR
You know when to talk and when to listen, able to explain to your team everything, from company’s goals to specific tasks. You communicate effectively at all levels, one on one, to the department and to the entire staff, via phone, email and social media. You keep your team proud, motivated and inspired.

YOUR POSITION
Reports to the Hotel Manager, leads the kitchen team and is relieved as per vacation schedule.

WHAT YOU NEED TO DO

• Prepare food and supervise food preparation as per standard recipes and menu cycle, following Uniworld food quality, cost and production control; and HACCP cleanliness and hygiene procedures.
• Keep the menu cycle and make changes only in case of emergency like itinerary changes, non available items or seasonal demands. Inform of any temporary change your Corporate Chef, to be approved with recipes and pictures.
• Train your team on standard recipes and menu cycle, Uniworld and HACCP cleanliness and hygiene procedures.
• Organize, supervise and lead your team to become independent and empowered in their role.
• Work together with the Corporate team and Culinary Director to implement local dishes within the menu and purchase locally in agreement with Hotel Manager and Corporate Chef.
• Communicate regularly with your assigned Corporate Chef and send reports on cruise operation, complaints, suggestions, etc.
• Organize your work and manage your times around daily program times and events.
• Prepare the on / off duty schedule for your team.
• Supervise your reports regarding their sign in and off duty as per duties and working schedules.
• Prepare and/or supervise show plates for the service.
• Take care and ensure cleanliness of all working areas and any other cleaning scheduled as per guidelines.
• Be always on time and have everything supervised, ready for a successful service and smooth operation with the rest of the team.
• Regularly supervise the storage of culinary supplies and equipment as per procedures (e.g. FIFO, labelling, temperature control, etc.)
• Manage ordering, stocks and stock inventories (low running, - close by, - out of)
• Minimize food waste and over production. Push food items on time and report to Executive Chef.
• Ensure attractive and balanced crew food as per guidelines.
• Handle culinary supplies, other working materials and use and maintenance of equipment according to guidelines.
• Support your team to minimize breakage and damage of equipment. Report all defect materials, equipment and premises damage to the Front Desk.
• Make sure new team members go through the onboarding program and get your support, care for their wellbeing and training to integrate them in the flow of the team.
• Conduct Appraisals with your team members.
• Take part in loading supplies for the ship to check quality and amounts ordered; and in luggage distribution if scheduled.
• Lead meetings and daily briefings with kitchen and food and beverage teams.
• Host and socialize with guests. Own special requests and report complaints to the Hotel Manager.
• Be part of preparing the ship at the end of season for the start of season.
• Practice the “Up serve” approach – increased cruise experience for the guests along with the impact on the onboard profit targets set by GRC.
• Comply with the maximum working hours per day/week/month given by law and announced by GRC, ensure that the accurate records are taken.
• Participate in any learning activity, trainings and programs assigned, safety and emergency drills.

WHAT YOU NEED TO KNOW

• Luxury Culinary skills and experience gained in four and five stars operations in hotels and/or ships.
• Culinary School accreditation.
• Best practice and trends in the culinary industry.
• How to work with Microsoft office and other offline and online software, e.g. Marinr X’Change, company recipes data base, etc.
• Elegant and attractive food presentation always right temperature and texture, size and excellent in taste.
• English language.

You don’t find yourself 100% in the above but you still believe you would fit our team? Apply anyway! We would love to get to know you!

Note: Due to legal requirements, we can only accept applicants from EU/EEA/CH. We welcome internal and external candidates. The position is based on our European ships.