Connect Caribé is a pioneering maritime ferry service dedicated to enhancing connectivity and fostering economic growth across the Caribbean region, providing seamless travel and trade solutions for both passengers and cargo.

 

JOB DESCRIPTION

 

Position Summary

The Executive Chef is responsible for the entire galley staff, food planning, quality control, directs all the culinary and associated activities onboard the vessel either personally or through subordinate managers and supervisors.  Oversees and maximize the assignment of schedules, duties, responsibilities and workstations to employees. Observes and evaluates employees and work procedures to ensure quality standards and service is met 

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Essential Duties and Responsibilities

• Mentors, develops and provides on-the-job training to the culinary subordinate positions in order to develop their professional skills and prepare them for future advancement and promotion to superior positions 

• The Executive Chef makes sure that all the Galley staff are trained and familiar with USPH regulations and sanitation and all galley workstations are up to the required standards 

• Ensures that all galley staff personal appearance/ hygiene and uniforms meet the cruise line standards and regulations 

• Supervises all food service functions in the public areas of the cruise ship, dining room(s), specialty restaurants and Buffet / Casual Dining Restaurant 

• Maintains food cost at reasonable levels without affecting quality of set culinary standards in all outlets, including crew dining 

• Monitor all culinary presentations, activities and quality in all venues. Observes preparation to ensure quality standards are met. Leads and assigns all special 

• Directs the overall Culinary Training and Development onboard the vessel

• Spot checks the various galley workstations and does random food tasting in order to ensure that the quality of food production is up to the standards set by the cruise line 

• Capitalized on all opportunities that will enhance guests’ satisfaction 

• Reviews all financial transactions and monitors budget to ensure efficient operations and keeping to the pre-set expenditure limits 

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Required Qualifications and Skills

• Culinary school degree or approved certification 

• Five to six years progressive managerial experience on a cruise ship or 4-5 star hotel, restaurant or high volume food service venue 

• Previous cruise ship experience is preferred, but not mandatory 

• Demonstrate 'quantity cooking' ability, and knowledge of the proper utilization of technologically advanced kitchen equipment. 

• Demonstrated aptitude for the financial aspects of a food operation, including the successful identification of expense reduction through cost control 

• Strong managerial skills and ability to work in a multicultural environment 

• Working knowledge of computers and basic software products 

• Must be able to plan, organize and complete work tasks and meet time deadlines 

• Candidates must possess the ability to manage international staff in a positive and productive manner 

• Good command of the English language (both spoken and written) 

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Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required for this job. Functions, duties, responsibilities, and activities may change at any time as per assigned position.