Job Description:
Key Responsibilities:
- Develop and implement menus for all onboard restaurants, taking into consideration dietary restrictions and guest feedback
- Manage all aspects of the kitchen, including ordering, inventory, and food cost control
- Train and supervise kitchen staff, ensuring they adhere to food safety and sanitation standards
- Oversee the preparation and presentation of all food items to maintain high quality and consistency
- Collaborate with other departments, such as the dining room and bar, to ensure seamless service and guest satisfaction
- Maintain a clean and organized kitchen environment, following all safety and sanitation guidelines
- Stay updated on industry trends and incorporate new techniques and ingredients into menu offerings
- Handle any guest complaints or concerns related to food, and work to resolve them in a timely and professional manner
- Monitor and manage food and labor costs to meet budget goals
- Conduct regular inventory and ensure proper storage and rotation of food items
- Create and maintain relationships with suppliers and vendors to ensure timely delivery of high-quality ingredients
Qualifications:
- Minimum of 5 years experience as an Executive Chef in a high-volume, upscale restaurant or hotel
- Culinary degree or equivalent experience and training
- Proven track record of menu development and execution, as well as managing kitchen staff and operations
- Strong understanding of food safety and sanitation regulations
- Ability to work in a fast-paced, high-pressure environment while maintaining a positive attitude and attention to detail
- Excellent communication and leadership skills
- Flexibility to work long hours and weekends as needed
- Proficiency in multiple cooking techniques and cuisines
- Experience working on a cruise ship or in a multi-cultural environment is a plus