Executive Chef

PURPOSE OF POSITION

To manage the Galley Department by ensuring a high level of quality in every aspect of the food service operation, maintaining an efficient administration system and by creating a friendly and guest orientated service culture to ensure guest satisfaction and repeat business, which in turn will increase revenue and profitability of the company.

To provide at all times an excellent guest service, maintaining high standards and consistency of outstanding food quality, monitoring of all guest galley-related tasks and supervising and coaching the galley team.

YOUR RESPONSIBILITIES

Responsible for the entire galley operation onboard

Ensuring professional production and distribution of all meals for guest and crew in accordance with

company standards, menu cycle and recipes

Organization and execution of F&B related ship functions and special events (for example Welcome

Dinner, Farewell Dinner, Afternoon Tea, VES Cocktail,...)

Ensuring food safety, highest level of cleanliness in the galley and production areas at all times in

accordance with Viking standards and HACCP procedures

Ordering of food supplies with MXP in accordance with the budget and production planning, in a

cooperation with the Maitre and the Hotel Manager, while keeping the food cost budget at all times

Daily Conduction of menu briefings with waiter staff prior to service and instruction of waiters to

explain dishes

Preparation of opening and closing ships at start and end of season

Supervision, motivation and training of the multi-national galley crew

Participation in loadings and conduction of quality control

Responsible for cost control and adherence to set budgets

Conduction of stock takes; inventory according to company procedure

Active participation in other ship functions, socializing with guests during meal times

This document is not a definite overview of the expected responsibilities, tasks and duties. Items can

be added in the future accordingly. The holder of this statement can be asked to take on other tasks in

addition of the ones stated on the paper

Aligning with Maitre to ensure high standards of the F&B Operation

Executing full reports in MXP in compliance with the MXP Wait Order System (WOS)

Organization, management, motivation and training of the galley team

Conduct performance evaluations for direct reports

Conduct departmental Daily Reunion on a daily basis
Active participation on onboard training programs

Ability to effectively deal with internal & external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information and resolve conflicts

Responsible for the correct departmental manning in the line of the EU Regulations and given budgets