Head Chef

Purpose of Position

The only person responsible for preparation of all meals onboard. Daily 16-20 persons. To ensure safe, quality food production and full guest satisfaction. Responsible for implementing and maintaining all standards set by the Corporate Office.

Your Responsibilities

• Responsible for preparation of all meals onboard for guests and crew, following quality and cleanliness standards
• Required to follow menus, recipes, methods and specifications as per company standards.
• Must communicate with guests in a positive and composed manner and be able to accept criticism in a positive manner.
• Must produce and maintain the highest food quality and control for all goods/products served in all areas, according to company standards.
• Must work within set food-cost budgets, par levels, portion control and adjust food requisitions to avoid any possible overproduction.
• Fully responsible for all galley equipment and the seasonal galley equipment budget projection.
• Must constantly strive to upgrade the food quality and presentation, and establish the necessary control to maintain a consistently high level of production.
• Conduct a daily morning meeting with Captain and Steward to discuss daily operational issues, daily activities, menus and forecast figures.
• Conduct a weekly Inventory
• Keep a direct communication flow with the Operations and Management team for any provision related matters
• Fully responsible for the equipment store (ordering, receiving, issuing and maintaining par levels).
• Must compile and submit reports reflecting the cruise and its activities/occurrences.
• Must adjust menus according to merchandise availability and unexpected shortages.
• Must be familiar with the Human Resources Manual and Shipboard Training.
• Must have a thorough understanding of the working hours' policy and procedures and how to apply it in the workplace.
• Control overtime and apply working hour’s policies and procedures accordingly (work within the set budget parameters).
• Ensure that food preparation/handling is done in accordance with USPH standards.
• Following grooming policies (hygiene, grooming, personal appearance, uniform, dress code)
• Work in and as part of a team, not making any changes in the operation/menu without the approval and knowledge of the Management Team.
• Fully accountable for the control and maintenance of all equipment in the galley, any damages/malfunctions being documented and immediately reported and followed up with all parties involved.
• Check the cleanliness and storage of Equipment in all Galley Outlets and adjacent areas.

Your Profile

• Personality and Appearance: Must have a pleasant and courteous personality; be well groomed, and presentable.
• Health: Must be physically fit and in good health, able to lift up to 50 lbs (30 Kilos) on a daily basis and work a minimum of eleven hours per day, seven days a week.
• Professional Experience and Education: Advanced Culinary Skills.
• Requires a minimum of 5 years in the profession (Quality Hotels and Restaurants).
• Communication and Language Skills: Must be able to read and speak English clearly. Other languages are considered a plus.
• Work Ethic: Must be a serious professional and take pride in their work. Adherence to Company Rules and Regulations is a must for success on the job.
• Profile: Team player, open-minded and flexible.

Seasonal job from the end of April until the beginning of October (dates still have to be defined)

Monthly salary plus weekly tips to be shared with other 3 crew members

Being present always on the ship

Cruising area: Montenegro Coast

Seasonal bonus for those who comply with company regulations and policy