The Executive Chef ensures the efficient operations of all food production areas, by consistently analyzing the food production quality & cost, keeping within budget & monitoring time management.
You are required to implement and maintain all service standards as determined by the Corporate Office, and it is your duty to provide your team with ongoing training and support.
It is your responsibility to ensure safe, quality food production, and to create a friendly, guest-oriented service culture to ensure Guest satisfaction and repeat business, which in turn, will increase revenue and profitability of the company.
Excellent cooking skills with creativity to enhance buffet presentations; continuously improve food quality and presentation, host Kitchen Table events and cooking demonstrations, and use culinary checklists regularly.
Control food cost by following portion charts, adjusting requisitions to avoid overproduction, and coordinating all food orders and consumption with the Inventory Manager based on guest count, itinerary, availability, and usage; manage inventory, par levels, FIFO, and attend loading for quality checks.
Oversee maintenance of all Galley equipment, manage the annual equipment budget, report damages or malfunctions, and control ordering, issuing, and par levels for equipment.
Work as part of a team and do not change menus or operations without approval from the Culinary and Purchasing Departments; adjust menus based on availability and submit reports each cruise.
Ensure all menus, recipes, and standards are followed; conduct daily spot checks of all food outlets and perform random tastings to maintain Viking’s quality, cleanliness, and Public Health standards.
Regularly inspect Galley areas with the Public Health Officer and Kitchen Steward to ensure a clean and safe workplace.
Understand HR policies, shipboard training, crew contracts, and working hours procedures to maintain accurate records and payroll corrections if needed.
Lead and support a multicultural team, hold daily meetings with Team Leaders, and ensure the department meets Viking’s STAR Service Standards.
Deliver the highest level of guest comfort and service in line with STAR Service Standards and Public Health Policies, managing service based on guest flow and daily activities.
Provide leadership to direct reports, including performance reviews, discipline when needed, MLC compliance, training, succession planning, and crew communication and recognition.
Use proper PPE and safe lifting techniques at all times.
Maintain impeccable grooming standards according to Viking’s Image and Uniform Standards.
Protect company property at all times, especially during rough weather.
Follow all safety, environmental, Public Health, and security policies and participate in required training and emergency drills.
Additional duties may be assigned by your manager or supervisor.