Executive Chef

Directs all the culinary and associated activities throughout the vessel by performing the duties described below either personally or through subordinate managers and supervisors.


All duties and responsibilities are to be performed in accordance with Royal Caribbean International’s The Royal Way, SQM standards, USPH and HACCP guidelines, environmental, and workplace safety policies and procedures.


Hiring

Cruise ship experience is a must.
Proof of Chef Apprenticeship completion or equivalency.
Eight to ten years experience cooking and preparing food together with a managerial background in 4 or 5 star hotels, restaurants or high volume food service facilities.
Written references from former employers are required.
Ability to read, interpret and demonstrate the preparation of recipes for all basic meat, fish, sauce and side dishes according to Royal Caribbean International’s The Royal Way. The demonstration includes advanced cooking methods such as braise, sauté, broil and grill and the use of a variety of knives to slice, dice, chop, julienne, etc.
Demonstrate quantity cooking ability, and knowledge of the proper utilization of technologically advanced kitchen equipment.
Extensive knowledge of food handling procedures with regard to public health standards.
Extensive knowledge of USPH codes and regulations preferred.