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Board jobs in France
Executive Chef - (on board luxury river cruise ship)
Scenic - Luxury Cruises & Tours
Batu Pahat
On-site
MYR 100,000 - 150,000
13 days ago
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Executive Chef - (on board luxury river cruise ship)
Scenic - Luxury Cruises & Tours
Batu Pahat
On-site
MYR 100,000 - 150,000
Full time
14 days ago
Job summary
A leading luxury cruise company in Batu Pahat is seeking an experienced Executive Chef to oversee all galley operations. This role requires at least 2 years of experience in a high-level kitchen and Chef certification. The ideal candidate will excel in team leadership and maintain HACCP standards while ensuring exceptional food presentation. The position offers an exciting opportunity to work in a vibrant multicultural environment.
Qualifications
- Have a Chef apprenticeship or culinary schooling.
- Min. 2 years' experience in a 4* or 5* galley operation as an executive chef.
- Chef or Master Chef certificate.
- Highly proficient in spoken and written English.
- Excellent knowledge of HACCP.
- Strong computer skills and budgetary knowledge.
- Experience in ordering and inventory.
- Team-player and strong leadership skills.
- Self-organized, disciplined, and reliable.
- Good problem-solving skills.
- Able to conduct trainings.
- Stress tolerant.
- Familiar with a multicultural working environment.
Responsibilities
- Overall responsible for a smooth and organized operation within the galley.
- Active involvement in daily operations and service.
- Provide professional and courteous service at designated workstations.
- Ensure quality and quantity of crew food.
- Conduct frequent training sessions for the galley department.
- Responsible for the monthly inventories and purchase orders.
- Ensure cleanliness front and back of house according to HACCP.
Skills
Chef apprenticeship or culinary schooling
2+ years experience in 4* or 5* galley operation
Chef or Master Chef certificate
Proficiency in spoken and written English
Knowledge of HACCP
Strong leadership skills
Problem-solving skills
Ability to conduct trainings
Job description
Executive Chef
Requirements
- Have a Chef apprenticeship or culinary schooling
- Min. 2 years’ experience in a 4* or 5* galley operation as an executive chef
- Chef or Master Chef certificate
- Highly proficient in spoken and written English
- Excellent knowledge of HACCP
- Strong computer skills and budgetary knowledge
- Experience in ordering and inventory
- Team‑player and strong leadership skills
- Self‑organized, disciplined, and reliable
- Good problem‑solving skills
- Able to conduct trainings
- Stress tolerant
- Familiar with a multicultural working environment
- Have an eye for excellent food presentation
Role and Responsibilities
- Overall responsible for a smooth and organized operation within the galley
- Active involvement in daily operations, including taking overall any station if needed
- Provide professional and courteous service at designated workstations in accordance with company standards and procedures
- Welcome and greet guests when in the restaurant or in any public area
- Always be up to date with company standard operating procedures, particularly for the galley department, and ensure implementation
- Be present during peak working hours (preparation, service, meetings)
- Distribute information within the team as well as to other departments
- Prepare duty schedules in accordance with relevant labour legislation
- Retain full knowledge of food menus and recipes
- Ensure proper setup and “mise en place”
- Control “mise en place” sheets of each station
- Ensure quality and quantity of crew food following company standards
- Conduct frequent training sessions for the galley department
- Ensure timely preparation of show plates for the daily menu briefing and conduct menu briefings with the restaurant team
- Perform menu presentations to guests
- Attend and conduct cooking demonstrations for guests
- Be aware of guest's specific needs and dietary requirements and recommend suitable alternatives
- Ensure proper stock handling, including reaching cost targets and implement necessary improvements if needed
- Evaluate the galley team with the assistance of the executive sous chef and provide feedback, including performance enhancing action plans if necessary
- Conduct daily quality checks
- Conduct regular briefings and meetings ensuring smooth information flow for the crew and participate in head of department meetings conducted by the hotel manager
- Responsible for the monthly inventories, purchase orders including equipment items, and delivery control
- Support and encourage talented crewmembers suggesting career steps, following the company HR operating standards
- Ensure a proper welcome and introduction of new joining crewmembers
- Responsible for ensuring and maintaining cleanliness front and back of house according to HACCP and safety regulations, including monitoring compliance with legal requirements
- Inform front office manager about any menu changes in good time
- Ensure a proper handover between all shifts
- Take an active role in creating a positive work environment between all departments onboard
- Ensure correct food item rotation (FIFO), storing, labeling, and temperature control at all workstations
- Handle guest complaints and inform the hotel manager if needed
- Keep a record/list of breakage and monitor costs of breakage and damage, notifying the hotel manager if necessary
- Ensure correct handling of all equipment, machinery, and chemicals
- Prepare and monitor the department's vacation planning in accordance with the ships general vacation plan
- Ensure the galley department has a full understanding of their designated safety roles, duties, and in‑port‑manning
- Report any potential safety hazards
- Review cruise questionnaires and ratings, implement action plans and follow up after every cruise
Side Tasks
- Participate in scheduled trainings, briefings, and meetings
- Perform other duties as instructed by the supervisor, e.g. luggage service, loading, and garbage off‑loading
- Participate in all safety drills and ensure solid knowledge of designated safety role
- Assist other departments as per Supervisor's instructions
* The salary benchmark is based on the target salaries of market leaders in their relevant sectors. It is intended to serve as a guide to help Premium Members assess open positions and to help in salary negotiations. The salary benchmark is not provided directly by the company, which could be significantly higher or lower.