Position Summary: The Executive Chef holds overall responsibility for delivering high-quality, efficient, and technically excellent culinary operations for both guests and crew. This onboard leadership role balances culinary artistry with strict financial management, crew administration, and uncompromising public health standards.

Reporting Structure: Reports to: Corporate Chef, Hotel Director, and F&B; Manager (where applicable).

Supervises: Entire Galley Department.

Key Responsibilities: Culinary Leadership & Quality Control Daily Operations: Overlooks all shipboard galleys, expediting service during peak hours, and ensuring all food venues open on schedule.

Menu Execution: Plans menus and adapts recipes based on ingredient availability while maintaining 5-star presentation and taste standards.

Specialized Dining: Manages guest food allergies, dietary restrictions, and custom requests with strict attention to detail.

Financial & Inventory Management Cost Control: Manages the galley budget, controls food waste, and monitors high-value (flagged) ingredients.

Proactive Sourcing: Coordinates with the provisions team to check food quality during loadings, manage stock rotation, and minimize slow-moving inventory.

Public

Health, Sanitation, & Safety Compliance: Enforces strict Public Health policies (including USPH/HACCP guidelines), pest control, and daily temperature logging for all cold/hot storage and dishwashers.

Inspections:



Maintains constant readiness for scheduled and unannounced public health inspections.

Safety Drills: Participates in and leads safety and pollution-prevention training (STCW) for the galley team.

Crew Management & Administration Scheduling: Creates fair work and In-Port Manning schedules, ensuring strict compliance with ILO and MLC work/rest hour regulations to control overtime.

Development: Conducts training, performance reviews, and manages promotions, transfers, and corrective actions.

Crew Welfare: Performs regular quality checks on food service in the crew and officer mess rooms.

Guest Relations & Shipboard Events Guest Engagement: Conducts cooking demonstrations, visits restaurant tables to gather feedback, and reviews guest comment cards to resolve issues.

Special Events: Coordinates food prep for high-profile functions (e.g., Captain’s Welcome, VIP parties, and culinary demonstrations).

Qualifications & Requirements Experience: Minimum 5 years of experience as an Executive Chef in an International 5-star establishment.

Certifications: Valid STCW95 certification; must be physically and medically fit for sea duty.

Culinary Background: Strong knowledge of International and European cuisines with proven kitchen management skills.

Languages: Fluent English (written and verbal) PLUS at least one of the following: German, French, Italian, Spanish, or Mandarin.

Core Attributes: High moral integrity, strong administrative skills, and a demonstrated history of positive leadership.

📌 Executive Chef (Italia)
🏢 Silversea
📍 Italia