Executive Chef

Darum lohnt es sich

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.

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.

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 Preparation of opening and closing ships at start and end of season Supervision, motivation and training of the multi