Executive Chef

Location: Málaga

Position Summary:

Todos los posibles candidatos deben leer con atención los siguientes detalles de este trabajo antes de presentar una candidatura.
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 Control   Daily 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 Management   Cost 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, & Safety   Compliance:
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 & Administration   Scheduling:
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 Events   Guest 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 & Requirements

Experience:

Minimum 5 years of experience as an Executive Chef in an International 5-star establishment.

Certifications:

Valid STCW
95 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. xcskxlj
Core Attributes:
High moral integrity, strong administrative skills, and a demonstrated history of positive leadership.

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