Executive Chef
Pubblicato il 04-08-2026 - Silversea in Lodi
Position Summary:The Executive Chef 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.Reporting Structure:Reports to: Corporate Chef, Hotel Director, and F&B; Manager (where applicable).
Supervises: Entire Galley Department.Key Responsibilities:Culinary Leadership & Quality ControlDaily Operations: Overlooks all shipboard galleys, expediting service during peak hours, and ensuring all food venues open on schedule.Menu Execution: Plans menus and adapts recipes based on ingredient availability while maintaining 5-star presentation and taste standards.Specialized Dining: Manages guest food allergies, dietary restrictions, and custom requests with strict attention to detail.Financial & Inventory ManagementCost Control: Manages the galley budget, controls food waste, and monitors high-value (flagged) ingredients.Proactive Sourcing: Coordinates with the provisions team to check food quality during loadings, manage stock rotation, and minimize slow-moving inventory.Public Health, Sanitation, & SafetyCompliance: Enforces strict Public Health policies (including USPH/HACCP guidelines), pest control, and daily temperature logging for all cold/hot storage and dishwashers.Inspections:
Maintains constant readiness for scheduled and unannounced public health inspections.Safety Drills: Participates in and leads safety and pollution-prevention training (STCW) for the galley team.Crew Management & AdministrationScheduling: Creates fair work and In-Port Manning schedules, ensuring strict compliance with ILO and MLC work/rest hour regulations to control overtime.Development: Conducts training, performance reviews, and manages promotions, transfers, and corrective actions.Crew Welfare: Performs regular quality checks on food service in the crew and officer mess rooms.Guest Relations & Shipboard EventsGuest Engagement: Conducts cooking demonstrations, visits restaurant tables to gather feedback, and reviews guest comment cards to resolve issues.Special Events: Coordinates food prep for high-profile functions (e.G., Captain's Welcome, VIP parties, and culinary demonstrations).
Qualifications & RequirementsExperience: Minimum 5 years of experience as an Executive Chef in an International 5-star establishment.Certifications: Valid STCW95 certification; must be physically and medically fit for sea duty.Culinary Background: Strong knowledge of International and European cuisines with proven kitchen management skills.Languages: Fluent English (written and verbal) PLUS at least one of the following: German, French, Italian, Spanish, or Mandarin.Core Attributes: High moral integrity, strong administrative skills, and a demonstrated history of positive leadership.