Executive Chef @ Carnival Cruise Line

• To ensure the smooth preparation and service to company’s standard of all food items aboard the ship,
ensuring quality, consistency, maximum food cost efficiency throughout

• To ensure all employees arrive at work on a timely basis in clean, company specified uniforms, wearing safety equipment if appropriate.

• Plan, formulate, distribute and follow-up on working schedules for all kitchen employees.

• To ensure the on-going and scheduled training of all galley employees.

• To direct, motivate, control, evaluate and provide feedback to all galley employees.

• With the Food Operations Manager, produce an accurate weekly food order based on present inventory, par levels, incoming order, guest count, and company budgets

• With the Food Operations Manager, produce an accurate weekly supplies order, based on present inventory, par levels, incoming order, guest count, and company budgets.

• Formulate and ensure a correct thaw cycle for frozen items, is adhered to.

• Monitor quality and specification of all items loaded onto ship to ensure company standards are adhered to. Report all discrepancies

• Monitor quality and presentation of all food items, provide corrective action where necessary.

• Provide training in all United States Public Health procedures and ensure same is carried out on daily basis by all employees.

• Ensure all kitchen personnel are familiar with operation of all galley equipment

• Ensure galley equipment, accessories, is adequately maintained. Submit repair requests and follow up wherever necessary.

• Ensure temperature logs for all refrigeration is taken by department heads on a daily basis. Monitor same and follow up on defective equipment.

• Be responsible for the daily requisitions from all kitchen outlets.

• Review food cost work sheet and daily issues with department heads. Plan any corrective action accordingly.

• Ensure all requested paperwork is submitted accurately and on time.

• Ensure that all menu specifications and procedure manuals are kept fully up to date.

• Liaise on a daily basis with the Storeroom Manager and butcher regarding potential shortages, and make changes where applicable.

• Liaise with Food Operations Manager and Maitre d'Hotel regarding any menu changes, guest feed back, etc.

• Be involved with the welfare of all kitchen personnel.

• Ensure kitchen personnel seeking medical attention are taken care off and followed up on.

• Liaise with the galley steward regarding timely and efficient cleaning of the kitchen and all equipment.

• Liaise with the galley steward regarding par levels and counts of china and requisition where necessary

• Ensure proper collation and storage of all galley equipment and accessories

• Conduct regular operational and sanitation inspections of all kitchen areas.

• Plan, and execute any special menus as directed by the Executive Chef

• To perform duties that may be necessary, and as directed by the management.