Head Chef

  • Title: head chef
  • Rating : officer/ three stripes
  • Department : galley/ kitchen
  • Reports to :hotel manager/ corporate hotel manager/ operations manager
  • Subordinates : sous chef/ demi/chef de partie/ kitchen porter/ dishwasher
  • Cabin : single
  • Uniform male : black trousers, safety shoes, black socks, black belt
  • Uniform female : black skirt, safety shoes, natural tights, black belt


  • Must have completed apprenticeship as a Chef in a hotel and/or restaurant and/or
    cruise ship industry;
  • Must have Computer skills: iOS, Windows, Microsoft Office (Word, Excel), Outlook,
    Stock Control System;
  • At least ten (10) years of cuisine background is essential, additionally four (4) years
    in the cruise ship industry required;
  • Must be skilled in every part of international cooking;
  • A very good knowledge of all ingredients that are used in the modern cuisine;
  • Must be up-to-date with culinary trends and optimized kitchen processes;
  • A good sense of diplomatic leadership of a multi-national galley crew;
  • The Head Chef must be familiar with food-cost calculations, quality control, and
    production control of passenger and crew menus;
  • Must have Galley Sanitation experience;
  • Must be knowledgeable in HACCP;
  • Must have English and/ or German language skills;
  • Must be reliable and able to work unsupervised;
  • Must be able to work flexible time schedule and to the Company’s standards.


  • Be friendly to passengers and crew as well as focused on job tasks;
  • To consistently offer professional, friendly and proactive guest service while
    supporting fellow colleagues;
  • Control and direct the food preparation process and any other relative activities;
  • Construct menus with new or existing culinary creations ensuring the variety and
    quality of the servings;
  • Approve and “polish” dishes before they reach the passengers onboard;
  • Plan orders of equipment or ingredients according to identified shortages;
  • Arrange for repairs when necessary involving daily communication with the Hotel
  • Remedy any problems or defects involving daily communication with the Hotel
  • Be fully in charge of managing and training kitchen staff;
  • The Head Chef must be able to successfully lead a multi-national galley crew and be
    aware of methods to motivate the crew; he must be aware of the needs of the galley
    section heads and respective crew and do his utmost to meet all reasonable
  • All galley section heads and respective crew must be informed of menu and meal
    time changes, new products, passenger numbers and all relevant information
    concerning the galley;
  • The galley notice board must be orderly, and the information thereon constantly
  • It is expected that the Head Chef is fully aware of the Company standards in his
    departmen The Head Chef must know the various job descriptions of each crew
    member in the galley operation. Ensure that the set standards are held, and crew
    members work according to their respective job descriptions;
  • The Head Chef is directly responsible that all galley crew concerned strictly follows
    the guidelines for handling and cleaning of machines and equipment and their
    section heads properly trains that galley crew;
  • Oversee the work of subordinates;
  • Daily contact and exchange of information with all section heads in the galley; a
    meeting with the entire galley staff at least once during the cruise, ideally daily;
  • Ensure daily communication with the Restaurant Manager;
  • The Head Chef is required to visit passenger tables at all sittings at least once a
    cruise, preferably one or two days before the comment cards are distributed; he is
    always presented at Captain’s welcome party; he must also be present on at least
    two (2) evenings in the bar and attend one function;
  • Comply with nutrition and sanitation regulations and safety standards;
  • Foster a climate of cooperation and respect between co-workers;
  • Perform all duties assigned efficiently, follow the Company’s standards, adhere to
    procedures of the training manual.
  • Must be open to criticism in order to improve.