Executive Chef

• 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