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Executive Chef

Executive Chef

Kamaxi Overseas Consultantsmargao, India
30+ days ago
Job description

JOB DESCRIPTION

JOB TITLE : Executive Chef

DEPARTMENT : Culinary

The Gig :

We’re on an exciting journey to create one of the most irresistible travel brands in the world and

are building an epic team to help make our ambition a reality. We are on the hunt for a super

talented ‘someone’ who is passionate about ensuring an outstanding dining experience for our

sailors in our onboard restaurants.

We love food… and we assume that you do too! This gig’s essential responsibility is to provide

leadership and support for the Scarlet Lady’s onboard culinary operation.

In other words, this ‘someone’ needs to know how to Make Ship delicious. Your excellent

attention to detail and self-starter mentality means you can think quick on your feet and keep

calm when ship gets real. Ultimately, we won’t be able to remember how we got by without you.

What You’ll be Up to :

  • Maintain positive Sailor relations at all times
  • Responsible for maintaining and producing high level standards in food quality in the

assigned outlet

  • Responsible for the entire operation of their assigned outlet in terms of food safety,

    • creativity, cleanliness, team performance

  • Adheres to and monitors that HACCP and USPH rules and regulations are followed on a

    • daily basis

  • Meets with Executive Sous Chef on a daily basis to review production schedules and

    • internal requisitions for their outlet

  • Monitors portion control and conducts spot checks
  • Carries out inspections and spot checks of storerooms within their outlet
  • Reports any machinery / technical faults to Executive Sous Chef and monitors repair

    • schedule

  • Conducts food tasting on a daily basis in their outlet and corrects any discrepancies with

    • regard to quality, taste and / or appearance

  • Carries out the service line in their assigned outlet including but not limited to the

    • efficiency of service, presentation and plating

  • Communicates with Asst. Food and Beverage Operations Director for any provision

    • related matters

  • Must be familiar with their assigned galley outlet layout in terms of safety and security

    • and ensure members of his team are fully familiar

    JOB DESCRIPTION

  • Monitor Work and Rest hours of all members of their team ensuring ILO guidelines are

    • adhered to

  • Prepare and implement work rotas for their outlet team
  • Monitor performance of their team ensuring that they are working to company, HACCP

    • and USPH guidelines

  • Conducts menu explanation to the Restaurant team in their assigned outlet prior to the

    • start of service

  • Inspect cleanliness and condition of assigned station and services areas and rectify any

    • deficiencies

  • Monitors clear down routines after service and ensures the appearance and condition of

    • all items meet Virgin Voyages standards

  • Notifies Executive Sous Chef of any Sailor complaints raised and seeks to resolve
  • Be familiar with all cruise services / features and activations to respond to Sailor inquiries

    • accurately

  • Responsible for the appearance and cleanliness of their outlet culinary team
  • Prepare appraisals for individuals under their remit in accordance with Virgin Voyages

    • policies

  • Attends passenger functions as required by Head of Department
  • Partake in inspections, trainings and meetings as required by Head of Department
  • Ensures that the set standards are kept and staff members work according to their

    • respective job descriptions

    Super Powers Required :

  • Minimum 3 years’ experience as Chef De Cuisine onboard a Cruise ship or 4 / 5

    • hotel / resort

  • Extensive knowledge of food handling procedures with regard to public health standards
  • Demonstrated experience in motivating, leading and engaging a diverse workforce to

    • increase synergy and improve productivity

  • Excellent understanding of food specifications, including but not limited to USDA meat

    • and standards and grading

  • Knowledge of Vessel Sanitation Program regulations and procedures
  • All certificates as required by the STCW code for this position
  • Ability to read, interpret and demonstrate the preparation of recipes
  • Basic knowledge of HACCP rules and regulations
  • Strong written & verbal skills

    • What Matters to Us

    At Virgin, your personality matters as much as how good you are at what you do. We want you

    to bring it to our hang out spot and help make the place even better. So, we won’t be surprised

    to hear that when people talk about you they say you are clever, on top of it, able to think ahead,

    intuitive, passionate and someone people respect and enjoy working with because you make

    things happen.

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    Executive Chef • margao, India