Executive Chef
Pubblicato il 04-08-2026 - Silversea in Città Metropolitana di Torino
pb Position Summary: /bp The b Executive Chef /b holds overall responsibility for delivering high-quality, efficient, and technically excellent culinary operations for both guests and crew. This onboard leadership role balances culinary artistry with strict financial management, crew administration, and uncompromising public health standards. /pp Scorra la pagina per visualizzare tutti i requisiti del lavoro e le responsabilità che i candidati selezionati dovranno assumersi. brpb Reporting Structure: /b /pp Reports to: Corporate Chef, Hotel Director, and FB Manager (where applicable). /pp Supervises: Entire Galley Department. /p pb Key Responsibilities: /b /pp Culinary Leadership Quality Control /pulli Daily Operations: Overlooks all shipboard galleys, expediting service during peak hours, and ensuring all food venues open on schedule. /lili Menu Execution: Plans menus and adapts recipes based on ingredient availability while maintaining 5-star presentation and taste standards. /lili Specialized Dining: Manages guest food allergies, dietary restrictions, and custom requests with strict attention to detail. /li /ul p Financial Inventory Management /pulli Cost Control: Manages the galley budget, controls food waste, and monitors high-value (flagged) ingredients. /lili Proactive Sourcing: Coordinates with the provisions team to check food quality during loadings, manage stock rotation, and minimize slow-moving inventory. /li /ul p Public Health, Sanitation, Safety /pulli Compliance: Enforces strict Public Health policies (including USPH/HACCP guidelines), pest control, and daily temperature logging for all cold/hot storage and dishwashers. /lili Inspections:
Maintains constant readiness for scheduled and unannounced public health inspections. /lili Safety Drills: Participates in and leads safety and pollution-prevention training (STCW) for the galley team. /li /ul p Crew Management Administration /pulli Scheduling: Creates fair work and In-Port Manning schedules, ensuring strict compliance with ILO and MLC work/rest hour regulations to control overtime. /lili Development: Conducts training, performance reviews, and manages promotions, transfers, and corrective actions. /lili Crew Welfare: Performs regular quality checks on food service in the crew and officer mess rooms. /li /ul p Guest Relations Shipboard Events /pulli Guest Engagement: Conducts cooking demonstrations, visits restaurant tables to gather feedback, and reviews guest comment cards to resolve issues. /lili Special Events: Coordinates food prep for high-profile functions (e.g., Captain’s Welcome, VIP parties, and culinary demonstrations). /li /ul pb Qualifications Requirements /b /pulli Experience: Minimum 5 years of experience as an Executive Chef in an International 5-star establishment. /lili Certifications: Valid STCW95 certification; must be physically and medically fit for sea duty. /lili Culinary Background: Strong knowledge of International and European cuisines with proven kitchen management skills. /lili Languages: Fluent English (written and verbal) PLUS at least one of the following: German, French, Italian, Spanish, or Mandarin. xrdbqlu /lili Core Attributes: High moral integrity, strong administrative skills, and a demonstrated history of positive leadership. /li /ul /p /p